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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. |