TOFU TIKKA MASALA | TOFU RECIPE INDIAN STYLE IN A RICH CREAMY GRAVY

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and fiber, while seitan is often less expensive.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and lower in calories, while sour cream is often cheaper.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is dairy-free and adds a unique flavor, while evaporated milk is more affordable.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be healthier with fresher spices, and curry powder is often less expensive.

Wrap tofu in a double layer of paper towels and let it sit for 10 minutes to absorb moisture.

Unwrap the paper towels and cut the tofu into fairly large pieces.

In a bowl, mix yogurt, turmeric powder, kashmiri red chili powder, salt, shahi garam masala, gram flour, and a little oil to make the marinade.

Coat the tofu pieces with the marinade and let it sit for about 15 minutes.

Make ginger garlic paste by blending small pieces of ginger, a few cloves of garlic, and 1 green chili with a little water until fine.

Chop one large onion finely and cut another small onion into quarters, separating each piece.

Roughly chop one large tomato.

Heat a pan over medium heat and add 4 tablespoons of oil.

Once the oil is hot, add cumin seeds and let them sputter, then add the chopped onions and stir until softened but not browned.

Add the ginger garlic green chili paste and stir until the water evaporates and the mixture looks dry.

Reduce heat to low, add a teaspoon of oil in the center, then add kashmiri red chili, a pinch of turmeric powder, and coriander powder, stirring to bloom the spices.

Add the chopped tomatoes, increase heat to medium, and cover for about a minute to soften the tomatoes.

After a minute, stir the tomatoes until they turn into a pulp, then switch off the heat and transfer the spice blend to a bowl to cool down.

Clean the pan, add a teaspoon of oil, and fry the separated onion pieces for just a minute without browning them.

Add 3 more tablespoons of oil to the pan, heat it, and then add the marinated tofu pieces one by one, frying them on medium-high heat for about 2 minutes until deep brown on one side and golden brown on the other.

Remove the fried tofu from the pan and set aside.

Blend the cooled spice paste to a fine paste.

In the same pan with leftover oil, add 1 tablespoon of homemade ghee and 3 cracked cardamom pods.

Add the blended spice paste and a little water to rinse the blender jar, stirring on medium heat for a minute.

Add store-bought tomato puree and mix everything well.

Add kasuri methi, crushed in palms, and cardamom powder, along with ¾ cup of warm water, adjusting for desired gravy consistency.

Add sugar to balance the flavor and salt to taste, then cover on low heat for about 5 minutes.

After 5 minutes, taste and adjust seasoning if necessary, adding more sugar if desired.

Add cream to the gravy, mix in the tofu, and cover on low heat for about 5 to 7 minutes until the gravy is well combined and heated through.

Garnish with fried onions and serve with naan, paratha, or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens