Tofu Makhani a la Bobbie

Tofu Makhani a la Bobbie

Seves 4


  • 16oz firm or extra firm tofu, cut into 1 or ½ inch squares (mine are somewhere in the middle, everytime)
  • 1 ½  tsp garam masala 
  • 1 tsp turmeric 
  • 1 ½  tsp kosher salt 
  • juice of half a lemon 
  • 3 Tbs Ghee or butter 
  • 2 cloves of garlic, chopped 
  • 1 ½ inch knob of fresh ginger, chopped fine (about 1 Tbs) 
  • 1 yellow onion, diced
  • 3 Tbs Bobbie's Boat Sauce, Classic or Hot 
  • 1 cup plum tomatoes, diced
  • 1 cup coconut milk (full fat) 
  • ½ tsp ground fenugreek 
  • fresh cilantro, fresh lemon for garnish
  • For Serving : rice or flatbread, cucumber salad, yogurt, lime pickle, more Boat Sauce or a herby chutney would all be welcome here 


  1. If you like to press your tofu ahead of time, go ahead and do that (but not crucial). 
  2. Place diced tofu in a medium sized bowl, sprinkle in garam masala, turmeric, lemon, ½ tsp of the salt, and toss gently to incorporate.  Let this sit for at least 30 minutes or longer. 
  3. In a large skillet, melt ghee, then add the onion, cooking slowly until translucent and just beginning to brown, about 10-12 minutes.  Add garlic and ginger, continuing to cook till aromatic.  
  4. Add ground fenugreek, tomatoes, Boat Sauce, and remaining salt,  and continue to cook, scraping the bottom of the skillet to keep ingredients from sticking, but letting them develop a little fond.  
  5. When this mixture has reached its flavor peak (3-6 minutes), mix in coconut milk and incorporate.   
  6. If you wish, before you add tofu, puree your sauce with a hand blender or standing blender.  Honestly I like it either way, chunky or smooth.  
  7. If blended, return to skillet and add tofu, turn heat down to low, and simmer, uncovered, and let the sauce continue to thicken. 
  8. Taste for salt and possibly another squeeze of lemon juice.