Vegan 'Paneer' Tikka Masala Recipe
Vegan 'Paneer' Tikka Masala
Tofu in Rich, Spicy Gravy
Submitted By: Taz
Ingredients:
1 lbs Extra Firm Tofu - cut into ½ inch cubes
1 Tbs Oil - can use grape seed, canola, vegetable, olive, or peanut oil
Marinade:
¼ Cup Plain Soy or Cashew Yogurt (Dahi)
4 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
1 tsp Red Chile Powder (Lal Mirchi)
1 tsp Turmeric Powder (Haldi)
1 tsp
Garam Masala
½ tsp Fresh Ground Black Pepper (Kali Mirch)
½ tsp Dried Fenugreek Leaves (Kasuri Methi)
⅛ tsp Asafoetida Powder (Hing)
Kosher Salt (Namak) to taste
Masala:
4 Roma Tomatoes (Tamatar) - seeded and rough chopped
1 medium Onion (Pyaz) - rough chopped
1 Red Bell Pepper (Simla Mirch) - seeded and rough chopped
2 cloves Fresh Garlic (Leh-sun) - crushed
½ inch piece Fresh Ginger (Adrak) - rough chopped
1 Fresh Green Chile (Hari Mirch) - seeded and minced
4 oz Soft Tofu Puréed until smooth = apx ¼ cup
2 Bay Leaves (Tej Patta)
2 tsp Coriander Seeds (Dhania Saabut) - roasted and ground into a fine powder
½ tsp Cumin Seeds (Jeera)
½ tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri/Deghi Mirch)
½ tsp Red Chile Powder (Lal Mirchi)
½ tsp Turmeric Powder (Haldi)
¼ tsp
Garam Masala
1 Tbs Oil - can use grape seed, canola, vegetable, olive, or peanut oil
Kosher Salt (Namak) to taste
-OPTIONAL GARNISH-
Chopped Fresh Coriander Leaves (Dhania Patta)
Preparation:
- In a large, nonreactive bowl, whisk together all of the marinade ingredients - Add cubed tofu to the marinade mixture and toss until thoroughly coated - Cover and place in refrigerator for a minimum 2 hours (overnight for better results)
- After marinated, heat oil in a medium skillet, wok, or kadahi over medium-high heat until shimmering
- Once oil is hot, add cubed tofu and stir fry until browned on all sides (DO NOT DISCARD REMAINING MARINADE) - Using a slotted spoon, remove browned tofu from pan and set aside until needed
Masala:
- Place onion and bell pepper, into the work bowl of a small food processor or blender and purée until smooth
- Heat oil in a large heavy bottomed pan, wok, or large kadahi over medium-high heat until shimmering - Once oil is hot, add cumin seeds and fry until they crackle (apx 45 seconds)
- Add puréed onion/pepper (DO NOT WASH WORK BOWL) and cook (stirring frequently) until liquid is reduced by half (apx 6-8 minutes)
- Add tomato, garlic, and ginger to the same work bowl of small food processor or blender and purée until smooth - Add resulting mixture to reduced onion/pepper purée and continue to cook (stirring frequently) until liquid is reduced by half (apx 6-8 minutes)
- Add green chile and remaining dry spices to the onion/tomato reduction and sauté for an additional 4-5 minutes
- Add browned tofu and the reserved marinade to the pan and thoroughly combine
- Add the puréed soft tofu, thoroughly combine, and bring to a simmer
- Simmer for 4-5 minutes or until gravy has reached desired consistency (depending on how thick you like it this could take up to 15 minutes)
- Adjust seasoning - Remove and discard bay leaves
- Transfer to a serving dish and garnish as desired
- Serve hot alongside basmati rice, chapatti or naan, raita or plain yogurt, chutney(s), pickle(s), and salad of choice or as part of any Indian meal
