Add a few saffron strands to warm coconut cream. Mix and keep it aside to infuse it with flavour.
Blend onion, ginger, garlic and green chili to puree.
dry roast cloves and star anise in a saucepan. Now add the onion puree and let it cook for 8-10 minutes or till the onions become soft.
now add tomato puree into this and salt, chilly, coriander and garam masala to this. Cook for another 8-10 minutes and stir occasionally.
Now mix in cashew cream, fenugreek leaves and stir for 1 minutes
Add in tofu and coconut cream and gently stir for another 1 minute
Garnish- coconut cream and cardamom powder
Serve with- Indian flatbread and onion rings