Shahi Tofu!

Shahi Tofu!

Ingredients:

1 packet of Tomato Puree (Read the end notes if you wish to use fresh tomatoes)

200 grams Firm Tofu (Washed and soaked in salted water for about 10 minutes)

P.s. The tofu is easily available at all super markets and the BIGBASKET application.
Works well with mushroom as well.

1 Cup Cashews (blended finely with about a quarter cup of water)

About 10 cloves of garlic (Crushed)

1 teaspoon Garam Masala

1 Teaspoon Turmeric

1 Teaspoon Sugar

1 Teaspoon dry mango powder

1 Teaspoon dry coriander powder

Salt and Red Chili Powder – As per Taste (Ooooo…my chefy momeeeeent)

Recipe:

Step 1:

Take about 4 tablespoons of vegetable oil on medium heat and add the crushed garlic bulbs before the oil is hot. 

Trust me do it before the oil is hot, don't act too smart. Humpf!

Step 2:

Fiddle(Stir) the garlic with a spatula and ensure that the garlic does not burn as the oil heats up (still on medium heat.)

Step 3:

Once the garlic is dark golden brownish add the tomato puree. 

Now some people like their garlic a little more done than me, go ahead wait for it to completely turn brown if you are on of those people. You do You!

Step 4:

Stir the puree on medium heat for about 10 minutes.

Step 5:

Add the Garam Masala, Mango Powder, Turmeric, Dry Coriander Powder, Salt and Chili Powder.

Stir and taste.

Step 6:

Taking into consideration the ‘taste’ at Step 5.

Add 1 teaspoon of spoon, alter the quantity if you like it sweeter or if it requires any variation to balance out the flavor.

Cheffy Tip: Sugar helps each individual spice stand out besides balancing the flavors.

Step 7:

Add about half a cup of water and let the mixture simmer at low heat whilst stirring occasionally to ensure it doesn’t stick to the bottom.

Step 8:

Dry the tofu and cut it into decent sized cubes.
Don’t you even pretend you would have followed a measurement.

Step 9:

In a separate pan, take about 2 tablespoons of oil and add the tofu once the oil is hot.

Tenderize the Tofu in the oil for about 5 minutes on low heat.

Cheffy Tip: Do not add before the oil is nice and hot or the tofu will soak most of it.

Step 10:

Add the now tender tofu into the mixture at Step 7 (now simmering for about 5 minutes).

Step 11:

Cover the pan and leave the mixture on low heat for another 5 minutes. (Add water to achieve the consistency you prefer)

Step 12:

Eat!

FOR THE FRESH TOMATOES USER:

I suggest not using fresh tomatoes for this recipe as the natural tang does not really go well with this particular recipe.

In case you do plan on using actual tomatoes (You fancy fuck, you!) -

Before adding the tomatoes- Add some finely chopped onions after Step 2. Wait for them to turn golden brown (or till they lose their edge and start tasting somewhat sweet-ish).

Then add about four finely chopped tomatoes to the pan and cook them till the mixture starts giving off oil.

Too check, go all Moses and run a spatula in the middle of the pan, a nice clean division should form and the oil should run into the middle before the actual concoction!

Once the mixture has been cooked, it should taste like a somewhat bland margarita sauce (Sorry Italy).

Cool the mixture for a while.

Blend this mixture till a very fine paste is formed.

Add about half a cup of water or more till you get the consistency of a shop bought tomato puree.

Continue from Step 5. 

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