Ingredients

• 1 package extra firm tofu cubed
• 3 tomatoes finely chopped
• 1/2 red bell pepper finely chopped
• 1 medium green bell pepper cut into 1-inch pieces
• 1 & 1/2 tablespoon oil
• 1 cup water
• 1 tbsp coriander finely chopped for garnish
• 1 tsp dried fenugreek kastoori methi
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground fenugreek
• 1 tsp red chilli powder
• 1 1-inch piece of cinnamon
• 2 cloves
• 1/4 tsp ground nutmeg
• 2 green cardamom pods
• salt to taste

• 1/4 cup plain soy yogurt
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/4 tsp ground nutmeg
• 1/4 tsp ground clove
• 1/2 tsp red chilli powder
• 1 tbsp oil
• 1 tsp lemon juice

• 1 cup chickpea flour besan flour
• 1 cup whole-wheat flour atta
• 1 cup coriander
• 1 tsp salt
• 1/2 tsp red chilli flakes
• 1/2 tsp turmeric
• 1 tsp garam masala powder

• 2 cups raw peanuts with skin
• rock salt to taste sindalun

Instructions

1. Combine all the ingredients for the marinade. Mix them in a bowl and whisk until smooth.
2. Add cubed tofu and green bell peppers and coat well with the marinade. Leave this at room temperature for minimum one hour.
3. Heat little oil in heavy bottom pan and grill the marinated tofu and bell peppers.
4. Heat oil in another heavy bottomed pan, and when the oil is hot, add all the whole spices and powdered spices and cook for five minutes or until a nice aroma fills the kitchen. The spices may burn easily, so watch closely.
5. Add red bell peppers and cook till they become soft.
6. Add chopped tomatoes and a pinch of salt and cook till tomatoes turn mushy, turn off the flames and let this cool a little.
7. Blend the contents of the pan until smooth and transfer it back to the pan.
8. Add a cup of water and let it simmer for 10 minutes. Add more water depending on your preferred consistency.
9. Add salt, grilled tofu and green peppers and mix well.
10. Garnish with finely chopped coriander leaves.

1. Mix all the ingredients in a bowl and add enough water to make smooth dough. Cover the dough and set aside for about half an hour.
2. Shape the dough into 12 smooth balls. One by one, roll them out, dusting the surface with enough flour. Roll into circles until they are about six inches in diameter.
3. Heat a cast-iron or non-stick griddle. Add a small amount of oil and cook each roti on both sides until reddish-brown spots appear.
4. Serve with Tofu tikka masala.
5. These rotis are best eaten warm – if left to cool for long they will stiffen.