Tofu in a creamy and buttery gravy but without adding any butter, this VEGAN Tofu Makhanwala is a serious competition to the buttery Paneer recipes.
VEGAN TOFU MAKHANWALA
Ingredients
150 grams tofu, cut into 1 inch cubes
4-5 french beans
½ medium carrot
2 green chillies
250 grams tomatoes
6-8 cauliflower florets
2 tbsps frozen green peas
3-4 garlic cloves
½ inch ginger piece
20-25 cashew nuts
2 dates, soaked
½ tbsp finely chopped ginger
½ tsp red chilli powder
¼ tsp turmeric powder
Rock salt to taste
½ tsp dried fenugreek leaves (kasuri methi)
½ tsp garam masala powder
Fresh coriander sprig for garnish
Method
1. Diagonally cut French beans into 1 inch pieces. Cut carrot into 1 inch diamonds and set aside.
2. Cut green chillies into ½ inch pieces and roughly chop tomatoes and set them aside.
3. Boil sufficient water in a pan, add carrots, cauliflower florets and beans and blanch for 3-4 minutes.
4. Add green peas and cook for 30 seconds. Take the vegetables out and immediately add them into ice cold water. Set aside.
5. Heat a pan, add garlic cloves, ginger and sauté for a few seconds. Add tomatoes and cashew nuts and mix well.
6. Add dates and mix well. Cook for 4-5 minutes. Take the pan off the heat.
7. Transfer the mixture into a blender jar and blend till smooth.
8. Add ½ tbsp ginger chopped and chopped green chillies and saute for a few seconds. Add the prepared paste and mix well. Cook for 2-3 minutes, mixing continuously.
9. Heat another pan, add red chilli powder, turmeric powder, rock salt, crush kasuri methi in between your palms and add into the pan.
10. Add 1½ cups water and mix well. Cook for 2-3 minutes. Drain and add the prepared vegetables and add tofu, mix well.
11. Add garam masala powder and mix well. Cook for a few seconds and take the pan off the heat.
12. Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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