Tofu is a very popular dish. Tofu is made in different ways in different countries. Today I will share with you homemade Indian style tofu masala tikka recipes. Spicy Indian tofu contains a lot of protein. Tofu is a good source of amino acids. Tofu is made from soybeans by different methods. Tofu is a high protein food. Tofu can be cooked in different ways. Let’s know the homemade Indian style tofu masala tikka recipe.
Ingredients
300-gram tofu
3 tbsp yogurt
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 teaspoon coriander powder
2 teaspoon smoked paprika
2 teaspoon coriander powder
1 tbsp red chili powder
2 teaspoon garam masala
Tofu Masala Tikka Curry ingredients
- 1 tbsp butter
- 2 tbsp oil
- 3 large garlic roughly chopped
- ½ ginger cut into small pieces
- 2 red onions roughly chopped
- 3 tomatoes roughly chopped
- 1.5 curry powder
- 1 tbsp sugar
- 2 tbsp heavy cream
- ¼ red chili powder
- Water
- 1 tbsp cumin seed
- Salt for taste
Tofu Masala Making process
- Tofu has to be pressed well for 15 minutes to remove the extra moisture. Now the tofu has to be cut into small pieces.
- Add chopped ginger, chopped garlic, garam masala, coriander powder, smoked paprika, chili powder, salt, and yogurt.
- Mixed them until the tofu coated with the yogurt and spices.
- Keep the marinated tofu in the refrigerator for 1hour.
- Heat oil and butter in a pan and add cumin seed. Add roughly chopped onion when the cumin seed is crackle. Cook the onions until the color turns golden brown.
- Add ginger garlic cook it very well.
- Add tomatoes, sugar, curry powder, chili powder, and salt.
- Cook the all ingredients until the tomatoes started to leave oil. This step is important.
- Add water and heavy cream. Let the curry simmer.
- Take away the tofu from the refrigerator
- Take a pan. Spray some oil. Let it heat. Add tofu. Cook until the tofu color turns golden brown.
- Add roasted tofu to the curry. Let it simmer for 2 minutes.
- Here is ready Indian-style tofu. You can serve it with bread, rice, or your choice.