Pretend Paneer Masala with Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
200 grams firm tofu - pressed to drain2 large onions (pureed, I use a food processor)1 tbsp ginger-garlic paste1 tsp red chilli powder 3 large ripe tomatoes (blanch , de-skin and puree)3 tbsps cashewnut paste or cashew butter˝ tsp coriander pwdpinch of haldi (turmeric pwd)2 whole bay leaves1 tsp garam masala powder salt to taste3 tbsps butter1/4 cup lowfat plain yogurt
1. Heat 2 tbsp of butter in a large pan over medium heat, add the pureed onion and sauté until brown.
2. Add ginger-garlic paste. Saute for 2 minutes. Add chilli pwd and combine, followed by the cashew paste, stirring well.
3. Add tomato puree, bay leaves, coriander pwd, haldi, garam masala and salt. Stir and let it simmer for 4-5 mts.
4. Cut the tofu into smallish cubes and add to the mixture, simmer for 4-5 minutes.
5. The mixture will become a bit thick and dry, add a small cup of water and let it cook on medium heat for 10 minutes or until you get the desired curry consistency.
6. Remove from heat, stir in remaining butter and yogurt.
7. Let the curry sit for 10-15 minutes before serving.Garnish with coriander leaves. Serve hot with rotis, naan , or simple steamed white rice.
You may choose to brown the tofu in a little butter to add a chewier texture, but I don't find this necessary.
This recipe is adapted from https://www.sailusfood.com/2006/05/05/butter-paneer-masala/
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELING2.
2. Add ginger-garlic paste. Saute for 2 minutes. Add chilli pwd and combine, followed by the cashew paste, stirring well.
3. Add tomato puree, bay leaves, coriander pwd, haldi, garam masala and salt. Stir and let it simmer for 4-5 mts.
4. Cut the tofu into smallish cubes and add to the mixture, simmer for 4-5 minutes.
5. The mixture will become a bit thick and dry, add a small cup of water and let it cook on medium heat for 10 minutes or until you get the desired curry consistency.
6. Remove from heat, stir in remaining butter and yogurt.
7. Let the curry sit for 10-15 minutes before serving.Garnish with coriander leaves. Serve hot with rotis, naan , or simple steamed white rice.
You may choose to brown the tofu in a little butter to add a chewier texture, but I don't find this necessary.
This recipe is adapted from https://www.sailusfood.com/2006/05/05/butter-paneer-masala/
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELING2.
Nutritional Info Amount Per Serving
- Calories: 195.0
- Total Fat: 11.3 g
- Cholesterol: 16.5 mg
- Sodium: 64.8 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 4.2 g
- Protein: 10.9 g
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