“Paneer” Tofu Makhani.
Ingredients:
1 package extra firm tofu
1 onion
4 tomatoes
3 cloves garlic
1 inch ginger
1 teaspoon cumin seeds
2 teaspoon coriander powder
2 teaspoon cumin powder
1 teaspoon garam masala
½ teaspoon red chili powder
½ turmeric
1 can coconut cream
salt
cooking oil
½ - 1 cup of water
Recipe:
Wrap each half in paper towels and putting a plate on top of each block of wrapped tofu. Leave this anywhere from 15-30 minutes. Of course, the longer the better.
Once you drain your tofu, chop it into small squares and coat with oil and salt. Bake at 350° for 25-30 minutes or pan fry until your tofu is crispy.
Dice your onion and tomatoes, chop your ginger, and mince your garlic.
In a medium sized pot, add your cooking oil and once warm add in your garlic, ginger, and onion.
After cooking for about 4-5 minutes, add in your tomatoes and all your spices. Cook this for about 10-15 minutes or until the aroma of the onion and tomato is gone.
Now grab your blender, and put in your onion-tomato mixture and coconut cream. Start with a ½ cup of water into your blender. Blend everything together until you get a nice red/orange color. Add water if needed.
Put everything back into your pot and add in your tofu. Do a taste test and see if you need any more salt or spices. Cook this on a simmer for about 10 minutes and enjoy!
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