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Below are the ingridients that are needed to make a heavenly Tofu Makhani (Indian Butter Tofu):
- Prepare of lemon juice.
- You need of ground cumin.
- You need of ground turmeric.
- Get of packages extra firm tofu.
- Prepare of unsalted butter.
- Provide of onions, chopped.
- You need of chili powder (or cayenne, if you like it spicy).
- Get of minced fresh ginger.
- Prepare of garlic, minced.
- Use of can whole peeled tomatoes, gently crushed with hands.
- Take of cinnamon stick.
- Get of paprika.
- You need of sea salt.
- Provide of coconut milk or heavy cream.
- Get of scallions, thinly sliced, for serving.
- Use of cilantro, coarsely chopped, for serving.
- Get of Accompaniments: basmati rice, naan, yogurt, or quartered cucumbers.
Done with the ingridients? Below are the instructions on cooking Tofu Makhani (Indian Butter Tofu):
- In a large bowl, whisk the lemon juice, cumin and 4 teaspoons turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry, then cut it into 3/4-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day..
- In a large pot over medium heat, melt the butter. Add the onions and chili powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes..
- Add the tomatoes and their juices. Add the cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Remove cinnamon stick..
- Blend with an immersion blender and purée until smooth. Gently stir in the coconut milk and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn’t fall apart..
- Serve with a sprinkle of scallions and cilantro, with warm naan, rice, yogurt and/or cucumbers..
You may also know it as paneer butter masala Paneer is an Indian traditional cheese, while makhani means "with butter". Sometimes the paneer is marinated in curd or mustard oil mixed with a few spices, then fried or grilled. This is a takeoff on the more traditional Paneer Makhani or Paneer Tikka Masala, which is my favorite thing to order when I go out for Indian food. Tofu Makhani is a delicious Indian recipe served as a Side-Dish. Find the complete instructions on Bawarchi.
Recipe : Tofu Makhani (Indian Butter Tofu)
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