Tofu Makhani

Directions

1. 1
   * Dried fenugreek leaf and garam masala powder are critical to this recipe.
2. 2
   You can find dried fenugreek leaf and garam masala powder at one of the many online spice merchants or, if youre lucky, in person at a local spice shop.
3. 3
   This dish is lovely served atop a bed of basmati or pilau rice.
4. 4
   If you prefer less heat, seed the jalapeno and reduce the amount of red-chili powder.
5. 5
   1.
6. 6
   Melt the butter in a large nonstick skillet over medium heat.
7. 7
   2.
8. 8
   Add the jalapeno, fenugreek leaf, tomato paste, and red-chili powder.
9. 9
   Simmer for 5 minutes, stirring occasionally.
10. 10
    3.
11. 11
    Add the garam masala powder and cream, and simmer for 3 minutes, stirring occasionally.
12. 12
    4.
13. 13
    Add the tofu and simmer for 5 minutes, or just until the tofu is heated through.
14. 14
    5.
15. 15
    Add salt and pepper to taste.
16. 16
    If the sauce is too thick, add a bit of water or vegetable stock.
17. 17
    The sauce should be thick and creamy, but not gloppy.
18. 18
    6.
19. 19
    Add 1 c cilantro, stir to incorporate, and remove skillet from heat.
20. 20
    7.
21. 21
    Serve hot, topped with the remaining chopped cilantro and minced ginger.