Tandoori Tofu With Spiced Millet Pilaf Recipe

About this recipe

A vibrant dish combining smoky tandoori-marinated tofu with fragrant millet pilaf, offering a satisfying and nutrient-packed dinner.

Ingredients

• 100 g Coriander Leaves
• 200 g Dahi
• 200 g Tamarind Date Chutney
• 500 g Urad Dal
• 50G Sur Cooking Soda
• 500 Ml Champion Oil
• 200 g Table Salt
• 10G Red Chili Powder
• - Fresh Tofu
• 500 Grms Bajra Atta Millets Atta 500 Grms
• 250 ml Lemon Juice Concentrate
• 50 g Cumin Powder
• - Red Chilli
• 20 g Turmeric Powder
• - Garlic Paste
• 300 g Ginger Paste
• 1 l Rice Bran Oil
• - Bay Leaf
• 50 g Cloves
• 100 g Green Elaichi
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Green Peas
• 250 g Carrot
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Cut the tofu into cubes and pat dry with a paper towel to remove excess moisture.
2. 2. In a bowl, mix coconut yogurt, lemon juice, coriander powder, cumin powder, red chili powder, turmeric powder, ginger paste, and garlic paste.
3. 3. Add the tofu cubes to the marinade, ensuring they are evenly coated, and let them sit for 15 minutes.
4. 4. Heat 15 ml of rice bran oil in a skillet and cook the marinated tofu cubes on medium heat until golden and slightly charred.
5. 5. Meanwhile, rinse the millet thoroughly and set aside for cooking.
6. 6. Heat the remaining 15 ml of oil in a pot and add bay leaf, cloves, cardamom pods, and cinnamon stick; sauté until aromatic.
7. 7. Add diced carrots and green peas to the pot and cook for 2-3 minutes, stirring occasionally.
8. 8. Mix in rinsed millet, salt, and water, and bring to a boil over high heat.
9. 9. Reduce the heat to low and cover the pot, letting the millet cook for 15 minutes until tender and fluffy.
10. 10. Once cooked, fluff the millet with a fork and garnish with chopped coriander leaves.
11. 11. Plate the spiced millet pilaf and arrange the tandoori tofu cubes on top for a striking presentation.
12. 12. Serve hot and enjoy the fusion of smoky and aromatic flavors.