INDIAN RECIPE TOFU MAKHANI
This warm and nourishing tofu makhani provides a welcome respite from the chill of winter. Nutrient-rich spices and an irresistibly creamy flavor make it a hearty protein-packed meal.
- Serves- 4
- Preparation Time- 20 Minutes
- Cooking Time- 25 Minutes
For the marination-
- 1 Tsp- Cooking Oil
- 400 gms- Cubed Tofu
- ¼ Tsp- Alcoeats Red Hot Chili Powder
- 1 Tsp- Alcoeats Coriander Powder
- ⅛ Tsp- Alcoeats Turmeric Powder
- 1 Tbsp- Lemon juice
- To Taste- Salt
- 1 Tsp- Cooking oil
- 3- Green cardamom pods
- 3- Cloves
- 10- Black Peppercorns
- 1- Cinnamon stick
- 1 Tbsp- Cumin seeds
- 1 Tbsp- coriander powder
- ½ Tbsp- Grated garlic
- 1 Tbsp- Grated ginger
- 1- Onion (chopped)
- 1- Tomato (chopped)
- ¼ Cup- Tomato puree
- ½ Tsp- Alcoeats Turmeric Powder
- ½ Tsp- Alcoeats Red Chili Powder
- 2 Tsp- Kasuri methi
- 2 Tsp- Sugar (jaggery)
- 2 Cups- Vegetable stock or water
- ¼ Cp- Raw cashews
- 1 Tbsp- Vegan butter
- 1 Tbsp- Lemon juice
- 2 Tbsp- Coriander leaves
- Mix coriander powder, red hot chili powder, and turmeric in a mixing bowl.
- Add tofu pieces to it and coat it gently, and add lemon juice and salt to it.
- Let them get marinated for a long duration.
- Cook oil in a pan and fry the marinated tofu and keep them aside on a plate.
- Now make makhani, and warm up the oil in a saucepan. Then, add the cumin seeds. When the cumin starts to sizzle, toss in the cardamom, cloves, peppercorns, and cinnamon. Saute the mixture for approximately one minute over medium-high heat.
- After adding the onions and sprinkling with salt, saute until they begin to brown, taking around five minutes. Following that, incorporate the ginger and garlic pastes, kasoori methi, and cashew nuts and saute for another minute.
- Next, add the diced tomatoes and tomato paste, along with powdered coriander, turmeric, and chili powder.
- Heat the blend until the tomatoes are fully tender and blend into the pan. If the mixture starts to become parched before they are done, incorporate some liquid or vegetable stock and carry on cooking.
- After the tomatoes have softened, remove the pot from the heat and allow the ingredients to cool. Empty the contents of the pot into a blender, then pour in a cup of vegetable stock. Puree until a velvety paste is formed.
- After returning the pureed paste to the saucepan, ignite the heat and incorporate additional vegetable stock if the consistency is thick. Then, let the mixture reach a simmer and include the tofu cubes. For added flavor, add a pinch of salt and let the dish simmer for approximately 10 minutes.
- Once the vegan butter is added, take the pan off the stove and give it a good stir so the butter can mix with the sauce.
- Incorporate the lemon juice and sugar into the mixture, top it off with coriander leaves, and serve it hot with boiled rice or naan.
Summing Up On Tofu Makhani
Processed soybean curd, better known as tofu, is widely consumed in East Asia and makes for a great plant-based protein option. Vegans and vegetarians who don't eat butter chicken can now enjoy a vegan version of the world-renowned Paneer makhani, known as Tofu makhani.
Tofu Makhani Gravy as published in tofu makhani nyt bears a striking resemblance to that of Butter Chicken, yet instead of butter, vegan ingredients sourced from plants have been employed to maintain its original taste and flavor - rendering it perfect for vegans.
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