Tofu Rogan Josh

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

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Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 40 Minutes

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May contain milk


Carbon Rating A

CO2e Information

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

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.