Tofu Makhani
Don't panic about the amount of ingredients. You will have some stuff already, and believe me, it is SOOO worth it! It's one of my favourite curries.
Ingredients
For the Marinated Tofu:
- 1 tsp vegetable oil
- 1 block extra-firm tofu
- 1 tsp coriander powder
- 1/4 tsp cayenne or any red chilli pepper powder
- 1/8 tsp turmeric
- 1 tbsp lemon juice
- Salt to taste
For the Makhani Curry:
- 1 tsp oil
- 3 green cardamom pods
- 3 cloves
- 10 peppercorns
- 1- inch piece of cinnamon
- 1 tbsp cumin seeds
- 1 tbsp coriander powder
- 1/2 tbsp grated garlic
- 1 tbsp grated ginger
- 1 small onion, finely chopped
- 1 large tomato, finely chopped
- 1/4 cup tomato puree
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 2 heaping tbsp kasoori methi (dry fenugreek leaves), optional
- 2 tsp maple syrup
- 2 cups or more vegetable stock.
- 1/4 cup cashew nuts
- 1 tbsp lemon juice
- Fresh green coriander for garnish
Instructions
To prepare the tofu*:
1. Wrap the block of tofu in kitchen roll, place it in a sieve, and place a heavy weight, like a pan, on top. Let the tofu stand for an hour at least so most of the water has drained out of it. Then cut it in half down the middle, and halve again crosswise so you have four slices.
2. Mix all the ingredients except the tofu. Now slather the marinade on the slices of tofu you've prepared and set aside for about half an hour.
3. Smear the oil evenly in a nonstick frying pan. When it's hot, place the slices of tofu in the pan without crowding them. Cook until golden-brown on each side, about four minutes per side. Remove to a plate and, when cool, cut into 3/4-inch cubes. Set aside.
To make the Makhani curry:
1. Heat the oil in a saucepan. Add the cumin seeds, and when they sputter add cardamom, cloves, peppercorns and cinnamon. Saute for a minute over medium-high heat.
2. Add the onions and a little salt and saute until the onions start to brown, about five minutes. Add ginger and garlic pastes, kasoori methi, and cashew nuts and saute for another minute.
3. Add the tomatoes and tomato paste, powdered coriander, turmeric, and chilli powder.
Saute the mixture until the tomatoes turn really soft and melt into the saucepan. If the mixture starts to get too dry before the tomatoes are done, add some water or vegetable stock and continue cooking.
4. Once the tomatoes are really soft, turn off the heat and let the mixture cool. Pour into a blender and add a cup of vegetable stock. Blend to a smooth paste.
5. Pour the blended paste back into the saucepan, turn on the heat, add the remaining vegetable stock if the mixture is thick and bring to a simmer. Now add the tofu cubes and stir them in. Add salt to taste. Let the mixture simmer for about 10 minutes.
6. Add the lemon juice and maple syrup, mix well, garnish with coriander leaves, and serve hot with some boiled rice or naan.
*Note - I sometimes use Quorn Chunks instead of tofu as it's not something I cook with very often. You can switch to another protein that suits you better.
To prepare the tofu*:
1. Wrap the block of tofu in kitchen roll, place it in a sieve, and place a heavy weight, like a pan, on top. Let the tofu stand for an hour at least so most of the water has drained out of it. Then cut it in half down the middle, and halve again crosswise so you have four slices.
2. Mix all the ingredients except the tofu. Now slather the marinade on the slices of tofu you've prepared and set aside for about half an hour.
3. Smear the oil evenly in a nonstick frying pan. When it's hot, place the slices of tofu in the pan without crowding them. Cook until golden-brown on each side, about four minutes per side. Remove to a plate and, when cool, cut into 3/4-inch cubes. Set aside.
To make the Makhani curry:
1. Heat the oil in a saucepan. Add the cumin seeds, and when they sputter add cardamom, cloves, peppercorns and cinnamon. Saute for a minute over medium-high heat.
2. Add the onions and a little salt and saute until the onions start to brown, about five minutes. Add ginger and garlic pastes, kasoori methi, and cashew nuts and saute for another minute.
3. Add the tomatoes and tomato paste, powdered coriander, turmeric, and chilli powder.
Saute the mixture until the tomatoes turn really soft and melt into the saucepan. If the mixture starts to get too dry before the tomatoes are done, add some water or vegetable stock and continue cooking.
4. Once the tomatoes are really soft, turn off the heat and let the mixture cool. Pour into a blender and add a cup of vegetable stock. Blend to a smooth paste.
5. Pour the blended paste back into the saucepan, turn on the heat, add the remaining vegetable stock if the mixture is thick and bring to a simmer. Now add the tofu cubes and stir them in. Add salt to taste. Let the mixture simmer for about 10 minutes.
6. Add the lemon juice and maple syrup, mix well, garnish with coriander leaves, and serve hot with some boiled rice or naan.
*Note - I sometimes use Quorn Chunks instead of tofu as it's not something I cook with very often. You can switch to another protein that suits you better.