PREPARATION

1. In a mixing bowl, add 480 grams tofu, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala, 100 grams curd, 2 tablespoons red chilli sauce, 1 tablespoon garlic, 1 tablespoon ginger and mix it well.

2. Marinate for 30 minutes.

3. In a bowl, add 30 grams melon seeds, 100 milliliters water and soak for 30 minutes.

4. Transfer this into a blender and blend it into a smooth paste.

5. Heat 30 milliliters coconut oil in a heavy skillet, add 220 grams onions and fry till translucent.

6. Then, add 35 grams ginger, 250 grams tomato, 1 1/2 tablespoons green chili and mix it well.

7. Saute the tomatoes until it turns soft and pulpy.

8. Cook for 5 - 7 minutes on medium heat.

9. Add 1 1/2 teaspoons salt, 1/2 teaspoon red chili, 1 teaspoon turmeric and mix it well.

10. Transfer this into a blender and blend it into a smooth puree.

11. Transfer this into a heavy skillet and give it a nice stir.

12. Add the blended melon seeds paste and mix it well.

13. Then, add 400 milliliters coconut milk and mix it well.

14. Bring it to a boil.

15. Add the marinated tofu and mix it well.

16. Cook for 5 - 7 minutes on medium heat.

17. Now, add 620 grams boiled potatoes and mix it well.

18. Cook for another 5 - 7 minutes on medium heat.

19. Add 2 tablespoons coriander and mix it well.

20. Garnish with coriander.

21. Serve hot.