Tofu Tikka Masala

Cut the Tofu into cubes and place in a bowl.

In a separate bowl, add the Tandoori Tikka Masala, ginger garlic paste, and oil.

Mix well until everything is well combined.

Now, pour the marinade over the tofu and mix to coat the tofu well.

Marinate the tofu in the fridge for at least 2 hours.

Preheat the oven to 200 C.

Remove the tofu from the fridge and skewer on wooden or metal skewers.

Place the skewers on a tray and bake in the oven for 10 to 15 minutes, until a charred crust is formed.

Remove the Tofu Tikka from the oven and set aside.

In a large pot, add the tomatoes, ginger, garlic, cashews and whole spices.

Cover with the water and place the pot over medium heat.

Bring the pot to a boil and continue cooking until the cashews are completely soft.

This process will take about an hour or so. Once completely cooked, remove the pot from the heat and set aside to cool down.

Once cool, transfer to a blender and blend until a smooth puree is formed. You can add some water as needed for smooth blending.

Be careful to completely blend the whole spices as they can be very unpleasant when chewed on!

In a pot, add some oil and heat.

Add the onions and cook them until they are fully caramelised.

Now, add the ginger-garlic paste and cook until the raw aroma and taste has disappeared.

Add the Tandoori Tikka Masala and cook for 1-2 minutes.

Now, add the blended gravy to the cooked onions. Reduce the heat to low and continue cooking the gravy for at least 10-15 minutes.

A good way to gauge if the gravy is done cooking is to taste it!

If you’re still tasting raw spices, then you need to cook the gravy more. Be careful with splatter from the gravy as it will be really hot!

You can add some water to the gravy as needed and if it is getting too thick.

Once the gravy is fully cooked, add the Tofu Tikka Cubes to the gravy and serve with some rice and naan!