Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

medium-high heat.

3. Add the cumin and cook until the
   seeds sizzle, about 30 seconds.


4. Add the onion, ginger root, chiles, and
   turmeric. Cook and brown for 1 to 2
   minutes, stirring to prevent sticking.


5. Add the tofu and mix well to ensure
   that the entire mixture turns yellow from
   the turmeric.


6. Add the red chile powder, sea salt,
   black salt (kala namak), and cilantro.
   Mix well.


7. Serve with toast or rolled in a warm
   roti or parantha wrap.

Note: Black salt works great in this dish
because it has a slight sulfuric odor and