Tofu Makhani

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Wrap the tofu in paper towels, set a heavy pot on top and leave for 5 minutes to press out water. Cut into 1-inch cubes.
2. Toss the tofu with 1 teaspoon kosher salt, ½ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric, ½ teaspoon garam masala, ½ teaspoon ginger paste and ½ teaspoon garlic paste. Marinate for 15 minutes.
3. Soak the 20 cashews in ¼ cup warm water for 15 minutes, then blend to a smooth paste and set aside.
4. In a medium pan over medium heat, saute the finely diced onion in 2 tablespoons ghee or oil for 8 to 10 minutes, covering the pan to speed things up, until translucent and lightly browned. Add ½ teaspoon ginger paste and ½ teaspoon garlic paste and saute for 1 more minute.
5. Add 1 cup tomato puree, 1 teaspoon kosher salt, ½ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric and ½ teaspoon garam masala. Cook on medium-low for 5 minutes, until oil separates from the sides.
6. Stir in 2 tablespoons tomato paste and 1 cup water. Cover and cook on low heat for 10 minutes.
7. Stir in 2 teaspoons sugar, the cashew paste and 1 tablespoon kasoori methi.
8. In a non-stick frying pan over medium heat, add 1 tablespoon ghee or oil and lay the marinated tofu in a single layer, spooning any leftover marinade on top. Cook 3 to 5 minutes, flip gently with a flat spatula, then cook 3 to 5 more minutes until lightly browned.
9. Add the fried tofu to the sauce, stir gently and cook 2 to 3 minutes until the sauce just simmers.
10. Garnish with 2 tablespoons chopped cilantro and serve hot.

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

More recipes with

GarlicOnionTomatoTomato pasteTofuCashewExtra firm tofu