Tofu and mushroom Makhani with Indian pickle and fragrant Basmati rice

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Tofu
Couple
1 packet
Family
2 packets
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Ginger
Couple
1 piece
Family
1 piece
Makhani tomato paste
Couple
1 pottle
Family
1 pottle
Tomato
Couple
1 tin
Family
2 tins
Coconut cream
Couple
1 pottle
Family
1 tin
Basmati rice
Couple
1 packet
Family
1 packet
Brown mushrooms*
Couple
1 bag
Family
1 bag
Turmeric^
Couple
1 tsp
Family
1 1/2 tsp
Indian pickle
Couple
1 pottle
Family
1 pottle

An alternate name for this dish is: (No) Butter (No) Chicken.

*The mushrooms for this recipe have no dot on the bag.

^Turmeric is a staple ingredient.

Instructions

1

Remove the tofu from the packet and discard the liquid.

In a baking tray with a rim (or plate), place the tofu between a few layers of paper towel or a tea towel. Place another baking tray or pot on top, then add about 2 kilograms of weight. Allow to sit for at least 20 minutes.

2

Dice the onion.

Mince the ginger and garlic together.

3

Preheat the oven to 200 degrees Celsius.

4

In a medium pot on medium-high heat, add the diced onions, a pinch of salt and a pinch of sugar. Lower the heat a little and sweat the onions for 4 to 5 minutes, until just starting to brown.

Add the garlic and the ginger and cook for another 2 minutes, stirring regularly.

Add the Makhani tomato paste and the tinned tomato. Rinse the tin with a bit of water and add it to the pot, then bring to a boil.

Turn the heat down and gently simmer for 10 minutes. Add the coconut cream, then remove from heat and allow to cool slightly.

5

Rinse the rice, then add one and a half times the amount of water and a pinch of salt.

Bring to a boil, then reduce the heat to very low, cover and cook for 15 minutes, or until all the water is absorbed.

Allow to sit covered for another 5 minutes before serving.

6

Dice the tofu into 2 cm cubes.

Cut the mushrooms in half. Toss the mushrooms and tofu with a little oil, turmeric and a pinch of salt. Roast for 10 to 12 minutes, flipping halfway through, until golden.

7

Blend the sauce until very smooth and return to a low heat. Add the cooked mushrooms and tofu, then bring to a simmer. Taste and add salt, if needed.

(This step can be missed for a chunkier end product.)

8

Serve the rice topped with “butter” tofu and pickle on the side.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, October 20th.

 

Monday

This week's recipe

Mei goreng - noodle lettuce wraps

Tuesday

This week's recipe

Tomato and borlotti bean soup with sundried tomato garlic bread and hazelnut dukkah

Wednesday

This week's recipe

Veg sushi bowl with wasabi mayo and toasted sesame

Thursday

This week's recipe

Stuffed peppers, potato and rocket salad with avocado dressing

Friday

This week's recipe

Chipotle chili loaded baked potatoes with slaw

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