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Foodrhythms

About Recipe

There are two curry dishes I cannot live without – the Balti and the Makhani. I come from a family that loves hot and spicy food, and Indian recipes are definitely a favourite of ours. However, when it comes to taste, I’ve always been more interested in the dishes with more flavour than heat. So, what I like most about these two dishes are their rich tomato sauces, combined with a mixture of subtle spices which all equally compliment each other. So, today my recipe I wanted to share with you was for my Tofu Makhani. I actually discovered the Makhani curry (also known as a Butter curry), online. Although it’s easy to end up with one favourite curry recipe that you always go back to, sometimes it’s nice to have a change. So, one day while browsing the internet for a new curry to try, I discovered a delicious looking Makhani recipe. A few years on, and several tweaks later, I gradually developed my own Makhani recipe that I now can’t live without – unless I’m tucking into a Balti.

Ingredients

cauldron tofu

oil

curry powder

turmeric

tikka spices

chilli powder

garam masala

ground cumin

salt

chopped tomatoes

tomato puree

fresh root ginger

garlic

chilli powder

vegetable stock

ground almonds

margerine/spread/butter of choice

garam masala

ground coriander

cinnamon

spinach

See Recipe Procedure

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