Tofu tikka masala
Curries With Bumbi · ♥ 917 likes · 51.4K views · 10 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 453 g tofu
- 2 tbsp yogurt
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- ½ tsp salt
- ¼ tsp Shahi garam masala
- ½ tbsp gram flour
- 2 inch ginger
- 1 tsp cumin seeds
- 2 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- ½ cup store-bought tomato puree
- ½ tsp kasuri methi
- ½ tsp cardamom powder
- ¼ tsp homemade shahi garam masala
- 1½ tbsp sugar
- 1 tsp salt
- ½ cup cream
Wrap the tofu in a double layer of paper towels for 10 minutes to absorb surface moisture; cut into fairly large pieces.
Drying and cutting the tofu
Mix yogurt, turmeric, Kashmiri chilli powder, salt, shahi garam masala, gram flour and a little oil; coat the tofu gently and rest about 15 minutes.
- oil
- garlic
- 1 whole green chili
- water
- 1 whole large onion
- 1 whole small onion
- 1 whole large tomato
Blend ginger, garlic and the green chili with a little water to a fine paste. Finely chop the large onion; quarter the small onion and separate its layers; roughly chop the tomato.
- 4 tbsp oil
Heat the oil in a pan over medium; let the cumin seeds splutter; soften the chopped onion without browning it, so the gravy stays orange.
- 1 tsp oil
- turmeric powder
On low heat, add a teaspoon of oil in the centre with the Kashmiri chilli powder, a pinch of turmeric and the coriander powder to bloom the spices.
Add the tomatoes on medium heat, cover about a minute to soften, stir to a pulp; cool the spice mixture in a bowl.
Tomatoes into a spice blend
- 1 tsp oil
- salt
Fry the onion petals in a teaspoon of oil with a pinch of salt for about a minute without browning much; remove.
- 3 tbsp oil
Add the oil, then fry the tofu in one layer in a non-stick pan on medium to high heat about two minutes a side, deep brown on one side and golden on the other.
Blend the cooled spice mixture to a fine paste.
- 1 tbsp homemade ghee
- 3 whole cardamom pods
Add the ghee to the leftover oil; add the cardamom pods, then the paste, rinsing the blender jar with a little water; stir a minute on medium.
- ¾ cup warm water
Add tomato puree, crushed kasuri methi, cardamom powder, shahi garam masala and warm water.
Building the gravy
Add sugar and salt; cover on low heat about five minutes; taste and adjust with more sugar or salt.
Stir in the cream, add the tofu, bring to a boil and cover on low heat five to seven minutes.
Cream and tofu
Mix in the fried onions, keeping two or three aside for garnish; serve with naan, paratha or rice.
Fried onions and serving