Description
Tender tofu in a vibrant, spicy tikka masala curry. Served with garlic naan for a complete meal.
Ingredients
Units
Scale
- 1 lbs (300 gm) extra firm tofu
- 2 cups (474 ml) hung curd
- 1 bell pepper (cubed)
- 1 onion (cubed)
- 1 tablespoon garlic (minced)
- 2 teaspoon ginger (grated)
- 1 tablespoon lemon juice
- Salt
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon fennel powder
- 1 tablespoon olive oil
- 2 onions
- 4 garlic cloves
- 2 ginger piece
- 3 tomatoes
- 2 green chilli
- 1 teaspoon turmeric powder
- 1 teaspoon dried methi leaves
- 4 tablespoon olive oil
- 1/4 cup (60 ml) coriander leaves
Instructions
- For tofu tikka
- In a mixing bowl, add hung curd, garlic, ginger, lemon juice, all spice powders, and salt. Stir and set aside.
- Using paper towels, absorb excess water from the tofu and cut it into cubes or triangles.
- Add the tofu, onion, and bell pepper cubes to the curd mixture and gently stir to combine.
- Marinate for 2 to 4 hours in the refrigerator.
- Arrange the tofu and vegetables onto bamboo skewers.
- Heat a grill pan, drizzle with olive oil, and grill the skewers until slightly golden. Set aside.
- For masala gravy
- In a blender, puree the onions, garlic, and ginger. Separately, puree the tomatoes and green chilies.
- Heat olive oil in a pan and add the onion puree. Saute for 10 to 12 minutes, or until golden.
- Stir in all spice powders, salt, and the tomato puree. Cook until oil separates from the edges of the pan, stirring occasionally.
- Add 2 cups of water and cook to the desired consistency.
- Add the tofu skewers to the curry.
- Stir and add chopped coriander leaves.
- Serve with naan.
Notes
- For a richer flavor, use full-fat coconut milk instead of water in the masala gravy.
- Pressing the tofu before marinating helps remove excess water and improves texture.
- To adjust the spice level, reduce or increase the amount of red chili powder according to your preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 25