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Tofu Makhani

Everyone loves Murg Makhani (Indian name for Butter Chicken) or Paneer Makhani but how about when I say you can get that Makhani gravy with using any dairy and use Tofu as your protein. Tofu Makhani can make your dreams come true.

What is ‘Makhani’

Makhani stands for creamy or buttery. Traditionally Indian households had their own cows and getting fresh milk each day made it easier for some fresh butter and cream. That’s how the concept of makhani started. But today given the advancement in food technology, you can get the same creaminess through nuts and using plant based cream – I used coconut cream in this recipe.

Recipe

 

 

I don’t know if you have ever tried dried fenugreek leaves or not, but adding them to such rich gravies somehow makes them taste very authentic. It is totally okay to skip it, as this ingredient is available only in Asian stores. But till then enjoy the recipe below and don’t forget to comment down to let me know if you tried this recipe.

 

Print Recipe
Tofu Makhani Yum
Course Indian Bread
Cuisine Indian
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Indian Bread
Cuisine Indian
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. In a flat frying pan, add 1/2 tbsp oil and once hot add the cubed tofu. Fry well on all sides till they turn little crunchy on all sides. Meanwhile in a blender, add the cashew nuts, ginger, garlic and 1/2 chopped onion. Blend it into a smooth paste.
  2. In a sauce pan, add the remaining oil and once it is warm enough, add the cumin seeds. Let is crackle for a few seconds before adding the chopped onion. Saute it till it turns golden brown. Add the tomato paste to it and mix everything well. At this stage add the blended paste and cook everything on a low to medium flame.
  3. Add the spices at this stage - turmeric powder, coriander powder, Kashmiri red chilli and saute everything on a low flame. Add the shallow fried tofu cubes too. Add half a cup of water and let the gravy simmer for 10-15 mins with occasional stirring in between.
  4. If you see the gravy is sitting to the bottom of the pan, add some more water and let it simmer with a cover on top. After 15 mins, check the seasoning and now add salt. Garnish it with kasuri methi and fresh coriander leaves. You can enjoy this gravy with roti, naan or jeera rice.
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