Currygram's Makhani Masala has a rich, buttery, and creamy flavour that compliments a variety of meals. The curry sauce is made using natural, locally sourced, and authentic ingredients. Prepare a classic paneer makhani masala, coat tofu before baking or even use it as a base sauce for an appetizing mushroom curry. The most leisurely meal you can cook is right here.
Tofu Makhani Masala
Bake the tofu
Prepare the tofu by cutting it into small cubes. After patting the pieces dry, sprinkle them with cornstarch and brush them with oil. Cook the tofu pieces in an oven for about 20 minutes at 400°F/200°C - until golden brown.
Add the prepared tofu to Currygram’s Makhani Masala
On medium-low heat, simmer the sauce for 20 minutes in a kadhai. After adding coconut milk, simmer for a further 10 minutes or less, depending on how you want the consistency. To this sauce, add the crispy golden tofu and stir gently.
Garnish it with dried fenugreek or parsley. Tofu Makhani Masala is best served with roti, rice and quinoa.
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