Tofu Tikka Masala

Surveys have found tikka masala to be the most popular dish in British restaurants and it has been called Britain’s true national dish. I would not go that far but it is a very good dish.

heat rating heat rating heat rating

Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 30 Minutes Cooking Time 30 Minutes

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Carbon Rating A

CO2e Information

5 tbsp Vegetable Oil
5 Cardamom Pods
5 cm Cinnamon Stick
2 Onions, finely chopped
3 cm Ginger, finely chopped
2 Garlic Cloves, finely chopped
1 tsp Ground Cumin
1 tsp Coriander
1 tsp Turmeric
1 tsp Cayenne Pepper
1 tbsp Paprika
2 Tomato, finely chopped
1 tsp Tomato Purée
1 tsp Garam Masala
150 ml Water
1 tsp Salt
1 kg Tofu Tikka, cut into bite sized cubes

Put the oil into a large wide pan and set it over a medium-high heat.
When very hot put in the cardamom pods and cinnamon stick.
Stir once then add the onions.
Stir until they begin to turn brown at the edges.
Add the ginger and garlic and cook stirring for 1 minute.
Add the cumin, coriander, turmeric, cayenne and paprika and stir for 30 seconds.
Add the tomatoes, tomato purée and garam masala and cook stirring for a minute.
Pour in the water and bring to a simmer.
Cover and turn the heat to low and simmer gently for 10 minutes.
Taste for salt adding about ¾ teaspoon or as needed.
Add the tofu pieces then raise the heat to high and fold the tofu into the sauce.
The sauce should thicken and cling to the tofu pieces.