Cost Breakdown

Critical Success Points

• • Marinating the vegetables and tofu evenly with turmeric, salt, pepper, oil and lemon juice.
• • Not over‑charing the broiled tikka; remove as soon as edges are lightly browned.
• • Cooling the sautéed onion‑pepper mixture completely before blending to avoid pressure build‑up.
• • Adding whole spices over low heat to prevent burning.
• • Simmering the final curry on low heat for 12 minutes to allow flavors to meld without reducing too much.

Safety Warnings

• • Handle hot oven and broiler with oven mitts to avoid burns.
• • Be careful when removing skewers; the ends can be sharp.
• • Hot oil can splatter; keep a safe distance while sautéing.