#shorts Tofu Makhani

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Wrap the tofu in paper towels, put a heavy pot on top and leave for 5 minutes to press out excess water.
2. Cut the tofu into 1-inch cubes.
3. Toss the tofu with the salt, chili powder, turmeric, garam masala, ginger paste and garlic paste until coated, then marinate for 15 minutes.
4. Soak the cashews in warm water for 15 minutes, then blend them with the soaking water to a smooth paste and set aside.
5. Saute the onion in oil over medium heat for 8 to 10 minutes, covering the pan to speed it up, until translucent and lightly browned.
6. Add the ginger paste and garlic paste and saute for another minute.
7. Add the tomato puree, salt, chili powder, turmeric and garam masala. Cook on medium-low heat for 5 minutes, until the oil starts to separate from the sides.
8. Add the tomato paste and water, then cook covered on low heat for 10 minutes.
9. Stir in the sugar, the cashew paste and the kasoori methi.
10. Heat the ghee or oil in a non-stick frying pan, add the marinated tofu along with any extra marinade, and cook on medium heat for 3 to 5 minutes. Gently flip the pieces with a flat spatula and cook 3 to 5 minutes more, until lightly browned.
11. Add the fried tofu to the sauce, stir gently and cook for 2 to 3 minutes, until the sauce comes to a gentle simmer.
12. Garnish with cilantro and serve hot.

Summarized from Ministry of Curry's video. Watch it for the details.

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