Tofu Makhani

Ingredients

• 4 Tablespoons Unsalted Butter
• 1 whole Fresh Jalapeno Or Serrano Pepper, Slivered Lengthwise
• 3 Tablespoons Dried Fenugreek Leaf*
• 8 ounces, weight Tomato Paste
• 1 Tablespoon Red Chili Powder
• 1 Tablespoon Garam Masala Powder
• 2 cups Heavy Cream
• 1 pound Extra-firm Tofu, Drained And Cubed
• Salt And Black Pepper To Taste
• 1 cup Plus 1 TBS Cilantro, Chopped
• 1 Tablespoon Fresh Ginger, Minced

Preparation Instructions

* Dried fenugreek leaf and garam masala powder are critical to this recipe. You can find dried fenugreek leaf and garam masala powder at one of the many online spice merchants or, if you’re lucky, in person at a local spice shop.

This dish is lovely served atop a bed of basmati or pilau rice. If you prefer less heat, seed the jalapeno and reduce the amount of red-chili powder.

1. Melt the butter in a large nonstick skillet over medium heat.

2. Add the jalapeno, fenugreek leaf, tomato paste, and red-chili powder. Simmer for 5 minutes, stirring occasionally.

3. Add the garam masala powder and cream, and simmer for 3 minutes, stirring occasionally.

4. Add the tofu and simmer for 5 minutes, or just until the tofu is heated through.

5. Add salt and pepper to taste. If the sauce is too thick, add a bit of water or vegetable stock. The sauce should be thick and creamy, but not gloppy.

6. Add 1 c cilantro, stir to incorporate, and remove skillet from heat.

7. Serve hot, topped with the remaining chopped cilantro and minced ginger.