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Basmati Rice:

Tofu Tikka Masala:

  • Tofu, firm 1.5 kg
  • Butter 50.0 g
  • Onion, brunoise 150.0 g
  • Garlic, paste 50.0 g
  • Ginger, paste 50.0 g
  • Tomato Paste 20.0 g
  • Chilli powder 20.0 g
  • Garam masala, powder 30.0 g
  • Curry powder 30.0 g
  • Brown Sugar 20.0 g
  • Warm water 500.0 ml
  • Black beans, canned, rinsed 720.0 g
  • Tomato puree 150.0 g
  • Yogurt 150.0 g
  • Ginger julienne 200.0 g
  1. Basmati Rice:

    • Cook the rice in water, seasoned with Knorr Professional Chicken Stock Powder, once cooked, mix in almonds and keep until curry is cooked.
  2. Tofu Tikka Masala:

    • Roughly cut the tofu into 1 inch cubes. In a skillet, over medium heat, add the Rafhan Corn Oil and the tofu. Allow the tofu to cook for about 1 minute per side. Just slightly brown the tofu - do not overcook as the tofu will take on a tough, chewy texture.
    • In a separate saucepan, over medium heat, add the butter and let it melt. Add the onions, garlic and ginger. Cook for 2-3 minutes.
    • Add the tomato paste, chilli powder, garam masala, curry powder and brown sugar. Stir to combine.
    • Dissolve Knorr Professional Chicken Stock Powder in warm water and add to the pan. Bring mixture to a slight boil.
    • Add black beans and tomato puree, simmer for 5-10 minutes. Once flavours have developed, add yoghurt. Stir a few times and remove from the heat.
    • Garnish with julienne ginger and serve a bowl of mango pickle or chutney on the side.