Kadhai Tofu Sabji
Ingredients
250 grams Tofu , firm, cubed
1 Green Bell Pepper (Capsicum) , diced
1 Onion , diced
1 teaspoon Garlic , paste
1 teaspoon Ginger , paste
2 Tomatoes , blanched, skin removed and finely chopped or pureed
1 teaspoon Cumin seeds (Jeera)
1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) , crushed, optional
1 tablespoon Oil
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Sugar
Salt , to taste
Coriander (Dhania) Leaves , as required, chopped for garnish
For the dry ground masala
2 teaspoon Coriander (Dhania) Seeds
5 to 6 Whole Black Peppercorns
1 teaspoon Fennel seeds (Saunf)
1 teaspoon Cumin seeds (Jeera)
1 teaspoons Anardana Powder (Pomegranate Seed Powder)
3 to 4 Dry Red Chilli
1 Bay leaf (tej patta)
1 Black cardamom (Badi Elaichi)
1/2 teaspoon Amchur (Dry Mango Powder)

To begin making the Kadai Tofu Sabji, first make the dry masala.
In a small pan, dry roast the coriander seeds, peppercorns, fennel seeds, cumin seeds, red chillies, tejpatta and black cardamom. Cool and coarsely grind it in a blender along with the Anardana and dry mango powder.
Now we will make the Kadai Tofu Sabji
In a kadai/wok, heat the oil. Add the cumin seeds and let it splutter.Once done add  the onion and the  ginger and garlic paste and sauté for a few seconds till the onion becomes translucent.
Once the onions have turned translucent add  the turmeric powder, tomato puree and cook for 1 to 2 minutes.
Add 2 to 3 teaspoons of the freshly ground masala and kasuri methi, mix well to combine.
Once done add the capsicum and stir fry for a few seconds. Add the Tofu cubes, sprinkle salt and sugar.
Mix nicely so that the masala coats the Tofu cubes. Cook for another minute.
Garnish with coriander leaves and transfer Kadai Tofu Sabji to a serving bowl,it is ready to be served.
Serve Kadhai Tofu Sabji with Pudina Lehsun Laccha Paratha, Dal Palak and Red Cabbage Carrot, Sprout And Onion Salad for a wholesome lunch.