3 tablespoons oil
1 teaspoon cumin seeds
1 medium onion, diced
2 teaspoons minced ginger
1 teaspoon garlic paste
1 cup tomato purée
2 teaspoons ground coriander
¼ teaspoon red chili powder
½ teaspoon ground turmeric
Salt to taste
2 green bell peppers, cut into 1-inch squares
1 pound tofu, cubed
1 teaspoon garam masala (optional)
2 tablespoons chopped fresh cilantro
8 pieces julienne ginger (thinly sliced)
Heat oil in a pan over medium-high heat. Add cumin seeds. When cumin seeds begin crackling, add onion. When onion becomes translucent, add ginger, and garlic paste. Continue to stir so mixture does not stick to bottom of pan.
Reduce heat to medium. Add coriander powder, red chili powder, turmeric, and salt. Cook for one minute.
Add tomato purée. Continue to cook over medium heat, stirring occasionally, until oil separates from the mixture. Add bell peppers and stir to evenly coat them with spices.
When bell peppers are tender, add tofu cubes and garam masala. Cook for a few more minutes, until tofu is coated with spice mixture.
Garnish with cilantro and julienne ginger.
Serve hot with rice, roti, a tortilla, or any flatbread.