TOFU MAKHANI (INDIAN BUTTER TOFU)
This recipe is a vegetarian riff on butter chicken, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that's seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn't require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don't substitute anything for the butter or ghee (sorry, vegans) - it's the signature ingredient.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, curries, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-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 chile 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, gently crushing the tomatoes with your hands as you go. 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. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.
- Gently stir in the cream 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. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 25 grams, Sodium 783 milligrams, Sugar 7 grams, TransFat 1 gram
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godzilla firends
[email protected]I followed the recipe exactly and my tofu makhani turned out perfectly. I highly recommend it!
Kaleo Leger
[email protected]I found this tofu makhani recipe to be a bit bland. I think it could have used more spices.
Nihal Kamal
[email protected]This tofu makhani was a bit too spicy for me, but my husband loved it. He said it was the best tofu dish he's ever had.
Rosa Williams
[email protected]I was very impressed with this tofu makhani recipe. The tofu was perfectly cooked and the sauce was creamy and flavorful.
RTR HASSAN
[email protected]This tofu makhani is a must-try for any tofu lover. It's so flavorful and delicious.
Ajoo Bhai
[email protected]I'm so glad I tried this tofu makhani recipe. It's a new favorite in our house.
MD MARUF YT
[email protected]I highly recommend this tofu makhani recipe. It's easy to make and the results are delicious.
Rashid Zardari
[email protected]I loved this tofu makhani! It was so easy to make and it tasted incredible.
Sade Wilkins
[email protected]This tofu makhani was amazing! The sauce was so creamy and flavorful.
Alex Step
[email protected]I was so impressed with this tofu makhani! It was so flavorful and delicious. I will definitely be making it again.
Rony Khan
[email protected]This recipe is a keeper! The tofu makhani was so easy to make and it tasted incredible. I highly recommend it.
Danica Terblanche
[email protected]The tofu makhani was amazing! The tofu was so tender and the sauce was so creamy and flavorful. I will definitely be making this again.
Rajab Ali Jafri
[email protected]I've made this tofu makhani several times now and it's always a crowd-pleaser. It's easy to make and the results are always delicious.
Savannah Woods
[email protected]This tofu makhani recipe was a hit with my family! The tofu was perfectly cooked and the sauce was creamy and flavorful. We all loved it!