Tofu Makhani
Description
A vegan yummy twist to the classic paneer makhani!
Ingredients
- 1 tsp oil
- 3 dried red chillies
- 1/2 tsp cumin seeds
- 2 bay leaves
- 1 inch cinnamon stick
- 2 green cardamom
- 6-7 tomatoes, quartered
- 15-20 cashews, halved
- 1 tbsp olive oil
- 1/8 tsp haldi
- 1 tsp dhanajeera
- 1 tsp red chilli powder
- 1/4 tsp garam masala
- 1 tsp kasuri methi
- Salt to taste
- 1 tsp sugar
- Some chopped cilantro
- 1 box firm tofu, cubed and toasted in a little olive oil and salt
Directions
- Heat oil, add cumin seeds, whole spices, dried red chillies, tomatoes, cashew halves and salt. Let it cook for 3-4 minutes. Then add 2 cups water, cover and cook till the tomatoes soften. Cool and blend.
- In the same pan warm olive oil, add haldi, tomato purée, red chilli powder, garam masala, dhanajeeu, kasuri methi and let it simmer. Add sugar, more salt and paneer/tofu and let it simmer for a minute. Turn off heat and add cilantro.