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Indian Recipe Tofu Makhani

Dried Fenugreek Leaves, Kashmiri Chili Powder, Tofu Masala -

Indian Recipe Tofu Makhani

Prep Time : 10 minutes

Cook time : 15-20 minutes

Note: All ingredients in blue is available at alcoeats.


 Ingredients Quantity
Tomato 4 cups (diced)
Ginger 1 small
Garlic cloves 6-8
Bay leaf 2-3
Onion 1 cup (sliced)
Black cardamom
Cinnamon 1 stick
Green Chili  1
Butter 3 tbsp.(all purpose)
Cashew nuts 10-12
Salt to taste
Water ½ cup
ALCO Tofu Masala 20-50g
Tofu Cubes 2 cup
ALCO Dried Kasoori Methi ½ tsp
Green chili 1-2
ALCO Kashmiri Chili Powder  1 tsp
Cream 3-4 tbsp.
1. In a pan add ½ cup water, diced tomato, onion, Garlic cloves, ginger, Black cardamom, Cinnamon, Cloves, green chili, 1 tbsp butter, cashews, salt. Bring to a boil, then cover and cook for 20-25 mins.

2. Turn off the heat and remember there, remove the bay leaf, black cardamom, and cinnamon. then grind it into a fine puree, and keep aside.

3. In a pan melt 2 tbsp butter, and add green chili add stir for a minute. Then add tofu cubes and cook for another minute.

4. Then add kashmiri chili powder, tofu masala stir, salt and add the tomato puree. Cook for 5-10 minutes.

5. Turn off the heat and add cream and dried kasoori methi. serve this vegan Tofu Makhani with naan, some rice.