“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:

  1. 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.

  2. 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.

  3. Dice your onion and tomatoes, chop your ginger, and mince your garlic.

  4. In a medium sized pot, add your cooking oil and once warm add in your garlic, ginger, and onion.

  5. 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.

  6. 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.

  7. 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!

Contact me.

If you tried out this recipe, let me know how it went! I love hearing questions, suggestions, add-ins, and/or tips & tricks! Put in your message below, email me, or DM on instagram!

garamgarimablog@gmail.com