TOFU MAKHANI ENJOY DAN:

                                    TOFU MAKHANI by CHEF DAN:

Serves 4

INGREDIENTS FOR THE MARINATED TOFU:

1 block extra firm tofu

1 teaspoon coriander

1/2-teaspoon EACH red chili powder, garam masala, and cumin powder

1/8-teaspoon EACH sumac, and turmeric powder

1 tablespoon lemon juice

1 teaspoon grape-seed oil

FOR THE MAKHANI GRAVY:

1 teaspoon grape-seed oil

1 tablespoon EACH cumin seeds, and fresh grated ginger

3 cardamom pods

3 cloves

3 garlic cloves, minced

8 peppercorns

1-inch piece of cinnamon

1 onion, finely chopped

1 tomato, finely chopped

1/4-cup tomato paste

1/2-teaspoon EACH turmeric, red chili powder, and methi powder

2 cups vegetable stock

1 tablespoon EACH butter, lemon juice, maple syrup

1/4-cup cashews

DIRECTIONS:

1.   Place the tofu in sever paper towels and place in a sieve with heavy weight on top, let stand for 1 hour.

2.   Then cut it in half down the middle, and again crosswise into 4 slides.

3.   Mix all marinate ingredient together, except the tofu, cube tofu.

4.   In zip lock bag add marinate and tofu and let stand for 30 minutes.

5.   Heat the oil in a skillet over medium-high heat when sizzling.

6.   Add tofu and cook until golden brown, 4 minutes each side; set aside.

MAKHAINI GRAVY:

1.   Heat the oil in a skillet over medium-high heat when sizzling.

2.   Add cumin seeds, when they start to pop, add cardamom pods, cloves, peppercorn, and cinnamon, sauté for 1 minute.

3.   Add onion and sauté for 4 minutes, add garlic, ginger, and cinnamon, methi, cashews, and sauté for 1 minute.

4.   Add tomatoes, tomato paste, turmeric, and red chili powder,

5.   Sauté for 4-5 minutes or until tomatoes are soft.

6.   With an immersion blender, blend add stock, and bring to a boil.

7.   Then simmer for 10-12 minutes then turn off heat...

8.    Add butter, lemon juice, and maple syrup season with S. &.P.

ENJOY DAN:                                              BON-APPETITE!!