Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tofu in a silky, mildly spiced tomato and butter sauce, like a butter paneer, made creamy with yoghurt.
Equipment: Large frying pan, saucepan, stick blender (optional)
Measures and names
Ingredients
- 400 g firm tofu, drained and cut into cubes
- 1 tbsp butter or ghee
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 tsp Kashmiri chilli powder or paprika
- 1 tsp ground cumin
- 1 tsp garam masala
- 300 g passata
- 1 tbsp dried fenugreek leaves (kasoori methi)
- 100 g Greek yoghurt
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
- Cauliflower rice or a green salad, to serve
Method
- Melt half the butter in a large frying pan and fry the tofu for 6 minutes until lightly golden. Tip onto a plate.
- Melt the rest of the butter in a saucepan and cook the onion gently for 5 minutes. Add the garlic and ginger for 1 minute, then the chilli powder, cumin and garam masala for 30 seconds.
- Add the passata and 100 ml water, season with salt and simmer for 8 minutes. Blend until smooth if you like a silky sauce.
- Crush in the fenugreek leaves and add the tofu. Simmer for 2 minutes, then take off the heat and stir in the yoghurt.
- Scatter with coriander and serve with cauliflower rice or salad.
Swaps and tips
Kashmiri chilli gives a deep red colour without much heat. Stir the yoghurt in off the heat so it doesn't split. The sauce freezes well without the yoghurt: stir it in when you reheat.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 19 g | 6 g | 25 g | 450 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
