Tofu Curry with Poppy Seeds and Magaz

Preparation of Pastes

• Soak poppy seeds and magaz in water for 1 hour. Drain and rinse.
• In a grinder, combine soaked seeds, cashew nuts, ginger, garlic, and some water. Grind into a fine paste.
• Make a paste of dry red chillies with a little water.
• Fry sliced onions in oil, then grind into a paste.
• Similarly, fry tomatoes lightly and grind into a purée.

Cooking the Tofu

• Cut tofu into cubes, if necessary.
• Fry tofu cubes in oil until golden. Set aside.

Making the Curry

• Heat oil in a pan. Add cinnamon sticks, cumin seeds, and fennel seeds. Stir briefly.
• Mix in fried onion paste and red chilli paste. Stir for a few seconds.
• Add tomato purée and cook for 1-2 minutes.
• Stir in turmeric powder, salt, and a little water for desired curry thickness. Add ajinomoto. Cover and cook on low-medium heat for 3-4 minutes.
• Add fried tofu and cook for an additional minute.
• Sprinkle with garam masala and give it a quick stir.

Final Touches

• Turn off the heat and transfer to a serving bowl.
• Garnish with chopped coriander for an extra burst of flavor.

Serving Suggestion: Serve hot with rice, roti, naan, chapati, or your preferred side dishes. Enjoy this heartwarming and nutritious vegan delight! 😊