• Tofu 1500.0 g
  • black beans cooked 720.0 g
  • Oil 100.0 ml

Basmati Rice:

  • Almonds 300.0 g
  • Water 2000.0 ml
  • Basmati rice 1200.0 g

Tofu Tikka Masala:

  • Butter 50.0 g
  • Onion red, diced 150.0 g
  • Ginger, paste 50.0 g
  • Garlic, paste 50.0 g
  • Tomato, paste 20.0 g
  • Chilli, powder 20.0 g
  • Garam Masala powder 30.0 g
  • Curry Powder 30.0 g
  • Brown sugar 20.0 g
  • Hot Water 500.0 ml
  • Yogurt 150.0 g
  • Ginger Fresh, julienne 200.0 g
  1. Tofu:

    • Roughly cut the tofu into 1" cubes. In a skillet over medium heat, add the oil and the tofu. Allow the tofu to cook for about 1 minute per side. Just slightly brown the tofu - do not overcook as the tofu will take on a tough, chewy texture.
  2. Basmati Rice:

    • Cook the rice in water seasoned with Knorr Aromat Seasoning, once cooked, mix in almonds and keep until curry is cooked.
  3. Tofu Tikka Masala:

    • In a separate saucepan, over medium heat, add the butter and let it melt. Add the onions, garlic and ginger. Cook for 2-3 minutes.
    • Add the tomato paste, chilli powder, garam masala, curry powder and brown sugar. Stir to combine.
    • Dissolve Knorr Vegetable Powder in warm water and add to the pan. Bring mixture to a slight boil.
    • Add black beans and Knorr Tomato Pronto, simmer for 5-10 minutes. Once flavours have developed, add yoghurt, stir a few times and remove from the heat.
    • Garnish with julienne ginger and serve a bowl of mango pickle or chutney on the side.