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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
Prep Time 10 Minutes Cooking Time 40 Minutes
| Ingredients |
| 8 tbsp SpiceTheWorld Masala Gravy |
| 6 tbsp Vegetable Oil |
| 1 tsp Salt |
| 1 kg Pressed Tofu, cut into bite sized cubes |
| 1 tsp Turmeric |
| 1 Onion, finely chopped |
| 2 Garlic Cloves |
| 750 ml Spicetheworld Curry Sauce |
| 2 tsp Paprika |
| 1 tsp Chilli Powder |
| 1 tsp Salt |
| 1 tsp Ground Cumin |
| 2 tsp Garam Masala |
| 2 tbsp Natural Yogurt |
| 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. |