For tofu tikka

1. In a mixing bowl add hung curd, garlic, ginger, lemon juice and all the spices powders and salt. Give a nice stir and set aside.
2. Using paper towels absorb the extra water in tofu and cut into cubes or triangle shape.
3. Add the tofu, onion and bell pepper cubes into the curd mixture and gently stir to combine.
4. Let it marinate for about 2 to 4 hours in the refrigerator. Once done arrange the tofu and veggies onto bamboo skewers.
5. Heat a grill pan and drizzle some olive oil. Grill the skewers until slightly golden. Set them aside.

For masala gravy

1. In a blender make a puree of onions, garlic, and ginger and likewise make another puree of tomatoes and green chilli.
2. Heat olive oil in a pan and add onion puree, saute for about 10 to 12minutes or until golden in color.
3. Stir in all the spice powders and salt along with tomato puree.Cook until oil comes out from edges of the pan, stirring in between.
4. Add 2 cups of water and cook until desired consistency. Once cooked drop in the tofu skewers into the curry.
5. Stir and add chopped coriander leaves.
6. Serve with naan.