Sunday, June 11, 2017

Easy Tofu Makhani ("Buttery" Tofu in Mild Tomato Sauce)

A very flavorful and satisfying curry, it is even better the next day; so plan to make enough for fabulous leftovers! Another option is to use chickpea tofu or seitan/vital wheat gluten instead of regular tofu.

You may use purchased Butter Chicken Masala spice mix instead of the individual dried spices and garam masala; but proceed with caution and use less at first as ready-made mixes may be heavy on hot pepper.


1 lb Extra Firm Tofu cut into bite-sized pieces
2 tablespoons oil
1/2 teaspoon Cumin seeds
1 onion, finely chopped
1 tsp Salt & Freshly ground Pepper
1-2 garlic cloves, minced
1 Hot Green Chile, Serrano or Jalapeno, core removed and minced
½ - 1 inch fresh Ginger, grated 
½ tsp turmeric
1 tsp paprika
1 tsp coriander powder
¼ - ½ tsp cayenne
1 tsp garam masala
1 Red or Green bell pepper, diced into big pieces
3-4 ripe Tomatoes, finely chopped or 1 (15 ounce) can crushed or pureed Tomato
½ cup coconut cream
1-2 Tbsp of dried fenugreek leaves (kasoori methi)
Scallions, Spear Mint, or Cilantro for garnish
Earth Balance, to serve


Heat a non-stick skillet with 1 Tbsp of the oil and saute the Tofu with a pinch of turmeric, a generous pinch of salt, and a little freshly ground pepper until slightly browned. Set aside.

While the tofu is cooking, heat a kadai or pan, add the rest of the oil and cumin seeds; when they start to pop and are fragrant, add onions along with the salt and freshly ground pepper. Stir-cook over low-medium heat until the onions just begin to brown, about 7-8 minutes.

Add the garlic, minced chile, and ginger, cook for about a minute.

Stir in the spices and cook for about 30 seconds until well combined.

Tip in the bell pepper and stir cook for a couple of minutes.

Add the tomato, cover and cook for about 5 minutes.

Add the tofu to the curry, mix gently to coat with the sauce, cover, and simmer gently for 10 minutes stirring gently occasionally. Turn off the heat.

Uncover, stir in the coconut cream and fenugreek leaves and leave covered for about 10 minutes for the flavors to meld.

Garnish with your choice of the herbs and serve hot topped with a little pat of Earth Balance with your favorite grains or breads. Enjoy!!

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