1. In a nonstick pan heat oil and add cumin seeds, turmeric, onions, ginger paste, garlic paste and shredded carrots and cook for 5 minutes.
2. Add and crumble tofu into the pan and mix
3. Mix in red chili powder, garam masala, salt to taste and tomatoes and cook till the tomatoes are mushy.
4. Cook with cover until tomatoes are smooth to the consistency of gravy and then mix in butter.
5. Serve with Indian breads like roti or paratha or rice.