Tofu Rogan Josh
Serves 3
45 mins


Main Ingredients
  • 1 pack of ClearSpot Indian Flavoured Tofu
  • 1 tsp cardamom powder
  • 1 tsp powdered cinnamon
  • 1/2 tsp crushed black pepper
  • 2 large onion finely chopped
  • 2 tbsp ginger garlic paste
  • 1.5 tsp chilli powder
  • 1/2 tsp ground coriander seeds or 1/2 tsp coriander powder
  • 1 tsp ground ginger
  • 1 tsp ground fennel seeds
  • 1/2 tsp garam masala
  • Salt to taste
  • 300ml water
  • 200ml plain yoghurt or greek yoghurt whisked
  • 1 inch cube of beetroot
  • 1 tbsp chopped coriander leaves
  • 5-6 tbsp sunflower oil
  • 1 tbsp butter


1. Drain, dry and cut tofu into cubes.

2. Heat a griddle, add 2 tbsp oil and cook tofu for a few minutes on each side till brown and firm.

3. In a casserole dish add the rest of the oil and cardamom, cinnamon, pepper and stir on high for about 25-30 seconds.

4. Add the chopped onions and salt and cook for 15 minutes, stir continuously, till browned.

5. Add the ginger-garlic paste chilli powder, coriander powder and cook for another 2-3 minutes.

6. Add yoghurt gradually (2 tbsp at a time) to the pan. Stir continuously till it is absorbed.

7. When all the yoghurt has been blended with the paste, add water.

8. When it comes to a boil, lower the heat to a simmer, add beetroot, cover the casserole and cook for 15-20 minutes.

9. Sprinkle the ginger, fennel and garam masala.

10. Remove the beetroot piece, add the coriander leaves and bring to the boil once again before removing from the pouring over the tofu pieces.

11. Serve with basmati rice or naan or any bread of your choice.

Other Recipes