Tofu Makhani by Siri on Mar 20, 2011
Quick, easy & delicious. That is the mantra for my weeknight cooking. I am especially inclined toward Under 15 mins recipes and one-pot meals. Really, they are life-savers, especially for me where I have to get home, tired. One such quick-fix dinner is this absolutely yummy Tofu Makhani. The original recipe was for Paneer Makhani & I replace paneer with healthy tofu. You can very well use Paneer or Tofu based on what is lurking around in your fridge. Be adventurous, add potatoes or any other vegetables to the same sauce.
- Cook time:
- Prep time:
- Serves: 2 people
- 1 cup of extra firm tofu, cubed
- 1 medium onion, chopped (or 2-3 tbsp of onion paste)
- 1 tsp ginger garlic paste
- a pinch of turmeric
- 1 tsp chilli powder (or less - based on your desired spice-level)
- 2 tbsp tomato paste
- 1 tsp kasuri methi (dried fenugreek leaves), crushed between the palms
- 1/2 cup half and half (can use milk or cream instead)
- 2 tsp oil
- a pinch of sugar
- salt - to taste
Heat a tsp of oil in a skillet and lightly fry the tofu tubes, until light brown. Keep aside on a plate with a paper towel, to drain out the excess oil.
In the same skillet, add a tsp of oil and saute the chopped onions. Add ginger-garlic paste & stir for couple of minutes till the onions are slightly browned.
Then add turmeric powder, chilli powder, salt and tomato puree. Add a cup of water & cook for 3-4 minutes.
Finally add in crushed, dried fenugreek leaves, half & half and a pinch of sugar. Mix well and adjust salt, if required. The gravy will be a bit whitish as soon as you add in the half & half. Not to worry, it will blend in with the spices and the gravy will get that rich tomatoe-y color. :-)
Gently mix in the fried tofu cubes and cook for 2-3 minutes. Transfer into a bowl and Serve hot.
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