tofu makhani

tofu makhani

There are two curry dishes I cannot live without – the Balti and the Makhani. I come from a family that loves hot and spicy food, and Indian recipes are definitely a favourite of ours. However, when it comes to taste, I’ve always been more interested in the dishes with more flavour than heat. So, what I like most about these two dishes are their rich tomato sauces, combined with a mixture of subtle spices which all equally compliment each other. So, today my recipe I wanted to share with you was for my Tofu Makhani. I actually discovered the Makhani curry (also known as a Butter curry), online. Although it’s easy to end up with one favourite curry recipe that you always go back to, sometimes it’s nice to have a change. So, one day while browsing the internet for a new curry to try, I discovered a delicious looking Makhani recipe, here. I absolutely loved this recipe, but a few years later I no longer ate chicken, and wanted a vegan version of this favourite dish of mine, so that I could still enjoy it. So I decided to make it vegan, using tofu, and also added a few of my own ‘Harriet twists’ to it. So now, I don’t have to miss out on eating a delicious makhani.

I hope that when you try this recipe, you fall in love with this curry dish as much as I have! You could also try serving it with some of my favourite sides, like my onion bhaji’s or coconut raita to finish.

 

tofu makhani

serves 2-3

ingredients

for the tofu:

1 450g pack of cauldron tofu

1 tbsp oil of choice

1 tsp medium curry powder

1 tsp turmeric

1 tsp tikka spices

1 tsp chilli powder

1 tsp garam masala

1 tsp ground cumin

pinch salt

 

for the makhani sauce:

1 400g tin of chopped tomatoes (1 1/2 cups worth)

1 tbsp tomato puree

2-3 cm piece fresh root ginger, grated

2 cloves garlic, crushed

1 tsp chilli powder

1 tbsp vegetable stock

1 cup (250ml) boiled water

1/4 cup (25g) ground almonds

1 tbsp dairy free spread – I use vitalite or pure

1 tsp garam masala

1/2 tsp ground coriander

1/2 tsp cinnamon

large handful of spinach

 

method

1. Firstly, add the tin of tomatoes, tomato purée, garlic, ginger, chilli powder, vegetable stock and boiling water into a large pan/wok on low-medium heat. Stir the mixture together, and then leave to cook and simmer for about 10 minutes.

2. In the meantime, prepare your tofu. Get the block of tofu, and chop it into bite sized cubes, around 3cm each. Then, drizzle a large pan (I like to use a large square griddle pan as it has more space), with the 1 tbsp of oil. Tilt the frying pan around so that the oil evenly covers it. Next, spoon and scatter each of the spices evenly onto the pan. Place the tofu pieces on top, and place onto a medium-high heat. Cook each side of the tofu for about 30 seconds or so and then continue to flip the pieces until each side is covered in spice. When the tofu has firmed up, and each side cooked, stir the pieces around the pan to cover them in as much of the remaining spice as possible. When this is done, scrape the pieces, along with any stray spices into the pan with your curry sauce.

3. Now, that the tofu has been added in, stir in the ground almonds, butter/spread, garam masala, ground coriander, cinnamon and spinach leaves. Leave the curry to simmer and heat through for a final 5-10 minutes or so until the spinach has wilted and flavours have developed and come through. When this is done, remove from the heat and serve with what else you like.

Tofu Makhani Tofu Makhani

 

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