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Tofu Rogan Josh

Rogan Josh originated from a Kashmiri stew before restaurants changed it for the UK market. This version keeps that tradition going.

Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 40 Minutes

Vegetarian

Ingredients
8 Tablespoon SpiceTheWorld Masala Gravy
6 Tablespoon Vegetable Oil
1 Teaspoon Salt
1 Kg Firm Tofu, cubed
1 Teaspoon Turmeric
1 Onion, finely chopped
2 Garlic Clove
750 Millilitre Spicetheworld Curry Sauce
2 Teaspoon Paprika
1 Teaspoon Chilli Powder
1 Teaspoon Salt
1 Teaspoon Ground Cumin
2 Teaspoon Garam Masala
2 Tablespoons Natural Yoghurt
Coriander
Method
Gently heat 3 tablespoons oil.
Add the masala gravy and turmeric until it starts to brown.
Add the tofu and salt simmer gently with the lid on for 15-20 minutes.
Gently heat 3 tablespoons oil.
Add the onion and garlic and fry gently it goes just beyond the translucent stage.
Add the curry sauce stir the mixture well.
Turn pan to high heat then add the tofu, paprika, chilli powder and salt mix well.
Gently boil sauce for around 5 minutes stirring now and again.
Turn down the heat to gentle simmer and add the cumin and the garam masala.
Mix in well and simmer for 1 min stirring all the time.
Add the yoghurt bit by bit stirring all the time.
Finally add the chopped coriander and serve immediately.

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