Tofu Tikka Masala – Appetizing, Delectable, And Healthy

Prep Time: 3 hours

Cook Time: 30 minutes

Ingredients:

2 blocks firm tofu (pressed to remove excess water)

2 tbsp tandoori tikka masala

1 tbsp ginger-garlic paste

2 tbsp oil

1kg tomatoes (roughly chopped)

100 gms cashews

20 gms garlic

30 gms ginger

3 cloves

3 green cardamom

9 black peppercorns

500 ml water

2 onions (finely chopped)

2 tbsp ginger-garlic paste

2 tbsp tandoori tikka masala

Preparation:

Making Marinated Tofu Tikka

Cut tofu pieces into roughly 1-inch squares

To marinate – mix tandoori tikka masala, ginger garlic paste, and oil in a separate bowl and mix well to form a paste of smooth consistency.

Pour the marination over the tofu to coat it well and refrigerate it for 2 hours.

Preheat the oven to 200o C.

Remove the marinated tofu from the refrigerator and put them on metal and wooden skewers.

Take a baking tray and grease the surface well. Place the skewers onto the tray and bake it for 10 to 15 minutes until a charred crust is formed.

Remove the beautifully charred tofu and let it cool down.

Making Tikka Masala Gravy

Add tomatoes, ginger, garlic, cashew, and whole spices to a large pot, cover with water, and place the pot over medium heat.

Bring the pot to a boil and let it simmer till the cashews are completely soft. Once the cashews are entirely soft, remove the pot from the stove and let it cool down. The entire process will take approximately one hour.

Blend it into a smooth puree once the mixture has cooled down. You can add water as needed to make a smooth puree. Be mindful of the whole spices and ensure they are entirely blended; otherwise, they can be unpleasant to chew on.