Tofu Tikka Masala

1. 1
   prep

   Press and cube the tofu.

   Wrap the extra-firm tofu block in a clean kitchen towel, place a heavy object on top, and let it sit for 15 to 20 minutes to remove excess moisture. Unwrap and cut into 1-inch cubes.

   TIPPressing the tofu well is crucial — drier tofu absorbs the marinade better and gets crispier edges.
2. 2
   mix

   Prepare the tikka marinade and marinate the tofu.

   1.In a mixing bowl, whisk together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and the first portion of salt.

   2.Add the cubed tofu and gently fold until each piece is well coated.

   3.Cover and set aside to marinate for at least 15 minutes at room temperature.
3. 3
   grill

   Grill the marinated tofu.

   1.Heat a grill pan or tawa over medium-high heat and brush with 1 teaspoon of oil.

   2.Place the marinated tofu cubes on the hot pan, ensuring they don't touch.

   3.Grill for 2-3 minutes per side, until you see char marks and the edges are crispy.

   4.Repeat with the remaining tofu and the second teaspoon of oil. Set the grilled tofu aside.

   TIPDon't move the tofu for the first 2 minutes — this helps develop a nice char without sticking.
4. 4
   saute

   Build the masala base.

   1.Heat ghee in a heavy-bottomed pan or kadai over medium heat.

   2.Add cumin seeds and let them sizzle and crackle for 30 seconds.

   3.Add the finely chopped onions and sauté, stirring often, until they turn deep golden brown, about 6 to 8 minutes.

   TIPA deep golden color on the onions is the secret to a rich, sweet gravy — don't rush this step.
5. 5
   saute

   Cook the tomato masala.

   1.Add the pureed tomatoes to the pan along with the slit green chili, coriander powder, and cumin powder.

   2.Stir well and cook the masala until it thickens, darkens in color, and begins to release oil from the sides, about 8 to 10 minutes.
6. 6
   simmer

   Add coconut milk and finish the gravy.

   1.Reduce the heat to low and pour in the thick coconut milk, stirring continuously to blend it into the masala.

   2.Add water, the second portion of salt, and sugar. Stir well and bring to a gentle simmer.

   3.Crush the kasuri methi between your palms and sprinkle it in. Let the gravy bubble gently for 3 to 4 minutes to meld the flavors.
7. 7
   assemble

   Combine the grilled tofu with the gravy.

   1.Gently slide the grilled tofu tikka pieces into the simmering gravy.

   2.Stir very lightly to coat the tofu without breaking the pieces.

   3.Cover and simmer on low heat for 5 minutes, allowing the tofu to absorb the flavors.

   TIPAvoid boiling vigorously after adding the tofu — a gentle simmer keeps the coconut milk from splitting and prevents the tofu from turning rubbery.
8. 8
   garnish

   Garnish and serve.

   Turn off the heat and let the dish rest for 2 minutes. Garnish generously with freshly chopped coriander leaves. Serve hot in a bowl.

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