Tofu Makhani Curry is a special dish that is Indian based. It’s a bit on the spicy side but for those with the palate it’s amazing. It also tends to lower inflammation in the body, which is a side effect of curry.
Ingredients
On teaspoon of canola oil
One medium onion, diced
two teaspoons of Earth balance
Two teaspoons of lemon juice
One teaspoon of garam masala
one teaspoon of chili powder
One teaspoon of ground cumin
Exactly one bay leaf
One teaspoon of ginger paste
One teaspoon of garlic paste
One fourth of a cup of ground almonds or cashews, whichever you prefer
One cup plain soy milk or nut milk
One eight ounce can of tomato sauce
One fourth of a teaspoon of cayenne pepper
One pinch of salt
One pinch of black pepper
One pkg. Make sure tofu is extra-firm tofu and cut into half inch cubes
To make the curry:
- Step 1: Cut the tofu into finger size length and then fry it in ghee until it looks brown. Afterward, spread the curd on fry tofu
- Step 2: Make sure to put tomatoes in warm water for about mins and then cut them up roughly
- Step 3: Heat the pan and put ghee inside of it
- Step 4: Put the onions and sauté so that it becomes transparent
- Step 5: It’s important to add garam masala, coriander, and also cumin powder, red chili powder, haldi, and salt. Sauté needs exactly for one minute
- Step 6: Add the tomatoes and sauté for over five full mins or at least until the ghee leaves the sides of the pan. Whichever works better
- Step 7: Make sure to add a cup of water and cream together
- Step 8: Leave it on slow fire for some time and then add butter to it
- Step 9: Add tofu in it and then leave it for about two minutes
- Final Step: Remove it from the fire and decorate it with fresh coriander leaves
