“Paneer” (tofu) tikka masala.

Ingredients for curry:

 Extra firm tofu, 500 grams, pressed such that all water is squeezed out and cubed
 Tomatoes, 3 finely chopped
 Red capsicum, ½ finely chopped
 Large red onion, 1 finely chopped
 Green pepper, 1 cut into 1 inch pieces
 Garlic cloves, 3 minced
 Ginger root, 1 ½ inches, grated or minced
 Vegetable oil, 1 tablespoon
 Water, 1 to 1 ½ cups
 Dried fenugreek leaves (kasoori methi leaves), 1 teaspoon (available in Indian shops)
 Salt to taste
 Turmeric powder, ½ teaspoon
 Ground cumin, 1 teaspoon
 Ground coriander, 1 teaspoon
 Red chilli powder, 1 teaspoon
 Garam masala, 1 teaspoon
 Fresh coriander leaves for garnish

Ingredients for the marinade:

 Plain natural coconut yoghurt, ½ cup (Raglan or Zenzobrand)
 Ground cumin, ½ teaspoon
 Ground coriander, ½ teaspoon
 Garam masala, ½ teaspoon
 Turmeric powder, ½ teaspoon
 Red chilli powder, ½ teaspoon
 Vegetable oil or coconut oil, 1 tablespoon
 Lemon juice, 1 tablespoon

Process for the marinade

Combine all the ingredients for the marinade in a large bowl and whisk until smooth.  Add the cubed tofu and the chopped green pepper.  Coat well and leave in the refrigerator either overnight or for a minimum of 8 hours.  Place the marinated tofu and green pepper in a foil lined tray and place under a hot grill until the edges turn dark brown.  Remove from grill and keep aside.  

Process for the curry

Heat oil in a heavy based pan.  Add all the ground spices and cook for 2 to 3 minutes.  Add onions, garlic & ginger and fry until soft.  Add chopped red pepper and cook until red pepper softens.  Add chopped tomatoes and cook till soft and tomatoes turn mushy.  Blend to a smooth fine paste.  Add 1 to 1 ½ cups of water and simmer for 10 minutes.  Adjust consistency according to taste.  Add salt.  Add the grilled tofu and green pepper in to this gravy.  Mix well.  Garnish with chopped fresh coriander leaves. Serve with rice or roti.  Serves four.