First air fry broccoli florets and cubed tofu for 12 minutes at 350 F with an oil spray in between. Or pan-fry tofu and broccoli until they are crispy and tender.
3 cups broccoli florets, 16 oz medium-firm tofu
Meanwhile, place a large Kadai or vessel over medium heat and add olive oil or coconut oil. When oil is heating up, add whole garlic cloves and chopped onion. saute until the onion turns translucent.
2 teaspoon olive oil, 1 red onion chopped, 2 garlic cloves
Add the tomato paste and 2 tablespoon of water and mix well.
1 tablespoon tomato paste
Next add the soaked cashews, and salt and cook for 1 minute. Switch off the flame and let it cool for 5 minutes. Place the masala into the blender and blend into a smooth paste.
2 tablespoon cashew nuts
Now Place the same vessel over medium-high heat and heat 2 teaspoon oil. Add cumin seeds and saute it for 30 seconds.
½ teaspoon cumin seeds
Then add the prepared masala paste and all the spices and cook for a minute or until the raw smell is gone.
½ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon kitchen king masala, ¼ teaspoon garam masala powder, ½ teaspoon ginger powder
Add ½ cup water or as needed and let it come to a boil.
Now add the pan-fried or air-fried broccoli, and tofu. Cook for two minutes or until everything is heated through.
Taste and adjust seasoning as needed. Serve immediately with steamed rice or quinoa and roti or naan.
This broccoli curry recipe is best served with steamed white rice or quinoa and roti or naan. Enjoy!