The World Food Recipe Box
Allergens in bold
Garam Masala Tarka Blend
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Aromatic Spice Blend
Sautéed Onion Paste
Ground Cashews (tree nuts)
Ground Almonds (tree nuts)
Single Cream (dairy)
Natural Yoghurt (dairy)
Per serving: Energy (kcal) 975 Fat 32g of which saturates 9g Carbohydrates 132g of which sugars 30g Protein 45g Salt 0.9
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
India is arguably the home of specialised vegetarian ingredients, but a love of paneer cheese has kept the similarly versatile tofu firmly on the other side of India’s north-eastern border. That is, until recently. Tofu is becoming increasingly popular in India, with home cooks finding that it can perform all the same tricks as paneer, and then some— eaten soft and fresh or charred and grilled, smooth or in chunks, scrambled, crispy, toasty, roasty… it’s a wonderful blank canvas not just for Indian flavours but Indian cooking styles as well. Consider this classic tikka saag masala your introduction to the brave new world of Indian tofu.
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