TOFU PANEER BUTTER MASALA with GARLIC ROTI 🇮🇳 A vegan take on the

TOFU PANEER BUTTER MASALA with GARLIC ROTI 🇮🇳 A vegan take on the popular Indian dish, using tofu instead of cheese. Delicious, healthy and very easy to make. This recipe doesn’t skimp on flavour and uses LOTS of spice - check out for a wide range of high quality premium spices, they’re a one stop shop for everything you need! INGREDIENTS: For the Roti 500g Chapati flour or Atta flour 2 tsp baking powder 1 tsp garlic powder 1 tsp salt 35ml oil, more for rubbing on top if the dough ball while resting 120 ml buttermilk (110 ml plant milk + juice of one lemon) 125 ml vegan yoghurt Toppings: Vegan butter, chopped garlic, coriander and nigella seeds (optional) For the Tofu Paneer Olive oil 400g tofu, broken into small pieces Spice mix: 1 tsp garlic powder, 1 tsp ginger powder (I used ), 3 tbsp nooch, 2 tsp smoked paprika, 1 tsp turmeric, 1 tsp salt, juice of 1 lime, 1 tbsp oil, 1 tsp + more if needed of water) For the Butter Masala Olive oil or vegan butter Thumb sized piece of ginger 5 cloves garlic 2 tsp cumin 1 tsp coriander 1 tsp turmeric 1 tsp salt ½ tsp pepper 5 tsp curry powder 2 tsp garam masala 2 tsp sweet smoked paprika 1 cinnamon stick 2 bay leaves 2 tsp kasuri methi (fenugreek leaves) 2 tins chopped tomatoes To serve: Cashew cream (100g soaked cashew nuts blended with the juice of one lemon, 2 tbsp nooch, ½ tsp of salt, 2 cloves garlic, ½ tsp cumin, ½ tsp turmeric, pinch of black pepper, 50ml water) Chilli flakes, chopped coriander METHOD 💚Mix the dry roti ingredients together in a bowl, then pour in the wet ingredients and knead until you have a smooth ball. Cover with a little oil and a tea towel, leave to rest for 1 hr whilst you get on with making the rest. 💚Drain and pat the tofu dry, break into rough cubes with your hands, cover in cornflour and fry in olive oil until golden brown. Remove from the heat. 💚Mix the paneer spice mixture in a bowl and coat the fried tofu. Pop onto a baking tray and bake at 200c until golden brown, about 10-15 mins. CONT IN COMMENTS

Great

% Daily Values based on a 2,000 calorie diet

Step 1

💚Mix the dry roti together in a bowl, then pour in the wet and knead until you have a smooth ball. Cover with a little oil and a tea towel, leave to rest for 1 hr whilst you get on with making the rest.

Step 2

💚Drain and pat the tofu dry, break into rough cubes with your hands, cover in cornflour and fry in olive oil until golden brown. Remove from the heat.

Step 3

💚Mix the paneer spice mixture in a bowl and coat the fried tofu. Pop onto a baking tray and bake at 200c until golden brown, about 10-15 mins.

Step 4

Fry the onion for 5 min until translucent on a medium heat, then add the minced garlic and ginger (you can also use @fudcouk garlic and ginger paste here). Saute until fragrant, then add your spices, mix well and saute for 1-2 mins. Add the tomatoes, then fill up both cans halfway, swill the juices around and add to the pan. Taste and a good pinch of salt.

Step 5

Reduce and simmer for 10 mins, stirring occasionally

Step 6

Divide the roti dough into 8 balls, cover with a towel and leave by the stove for 10 mins.

Step 7

Soak the cashews and blend the cashew cream ingredients together until you have a smooth pourable consistency. Add more water/salt if needed

Step 8

Roll out the roti balls into ¾ mm shaped circles, brush vegan butter, garlic and chopped coriander into one side. Heat a dry pan, wet the underside of the roti slightly and cook until it rises, then flip and cook the other side. Repeat the process.

Step 9

blend the tomato, onion and spice mixture before serving.

Step 10

Add the baked tofu paneer to the butter masala, drizzle the cream over and dig in.