Thursday, 28 February 2013

Tofu Malai Curry - Restaurant Style

To start with Tofu malai curry let me give you a quick brief about tofu. Tofu is a food made by coagulating soy juice and then pressing the resulting curds into a soft white block.It is a major component in East Asian and South East Asian cuisine . For the first time I tasted tofu in Shanghai and it taste really good….In Shanghai the availability of tofu is much easier then paneer. Tofu malai curry is a new version of paneer malai curry ….Tofu is containing less calorie intake then paneer. So these days to be more health conscious, people are substituting tofu at times.Try this recipe at home and I am sure you will love this. 

Prep Time:10- 15 mins
Cooking Time:20-25 mins

·          300 gms of fried Tofu available in the market ( or use paneer)
·          1 medium sized onion finely chopped
·          1 tsp of garlic paste
·          ½ tsp of ginger paste
·          2 tsp of butter
·          2 medium sized tomato pureed
·          5 tsp of cream
·          Cashew paste(6 pieces of cashew)
·          2 tsp of milk
·          1 tsp of kasuri methi leaves
·          ½ Turmeric powder
·          1 tsp of chilli powder
·          ½ tsp of coriander powder
·          ½ tsp of cumin powder
·          1 ½ tsp of garam masala
·          1 tsp of tomato ketchup
·          1 ½ tsp of butter
·          1 tsp of oil
·          Salt as per taste


        1.  In a mixing bowl add the chilli powder, coriander powder, garam masala, dried kasoori methi, turmeric powder, tomato ketchup, milk and keep it aside.
       2.  Today I am preparing Tofu malai curry, in case of paneer, chop the paneer into cubes and fry it in a pan until golden brown and keep it aside.
       3.  Add 1 ½ tsp of butter in the pan, allow it to melt, the butter shouldn’t burn so keep the heat of the pan in medium flame. Add ginger and garlic paste, saute for about 1 min and then add onions and fry till golden browne. Then add tomato puree and fry for about 5 mins.
      4.  Now add the milk- spices mixture, salt and stir continuously to prevent milk from curdling for about 3- 4 mins until the oil starts separating.
       5.  Now add the cream and 1 cup of water stir it and close the lide for about 5 mins. Check the consistency to get thick gravy.
      6.  Switch off the heat, then add the remaining butter and serve hot with Rice or roti.  

      The cream is an essential part of the recipe. Adding more cream enhances the  texture for a restaurant style outcome. 
      You can replace the cream with milk if you are worried about more calorie intake.
      You can replace the fried tofu with raw tofu. Same in case of paneer.
      I use fresh tomato puree,you can use packed tomato puree.

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