Tofu Makhani Vegan Curry (Print-Friendly Version)
Boldly spiced tofu mingles in a velvety sauce with tomatoes, cashew cream, and aromatic Indian spices.
# What You’ll Need to Make This:
→ Tofu Marinade
01 -
450 g extra firm tofu
02 -
1 teaspoon kosher salt
03 -
0.5 teaspoon Kashmiri red chili powder
04 -
0.25 teaspoon ground turmeric
05 -
0.5 teaspoon garam masala
06 -
0.5 teaspoon ginger paste
07 -
0.5 teaspoon garlic paste
→ Curry Sauce
08 -
20 whole cashews
09 -
60 ml warm water
10 -
2 tablespoons oil or ghee
11 -
1 large yellow onion, finely diced
12 -
0.5 teaspoon ginger paste
13 -
0.5 teaspoon garlic paste
14 -
240 ml tomato puree or 2 tomatoes, pureed
15 -
1 teaspoon kosher salt
16 -
0.5 teaspoon Kashmiri red chili powder
17 -
0.25 teaspoon ground turmeric
18 -
0.5 teaspoon garam masala
19 -
2 tablespoons tomato paste
20 -
240 ml water
21 -
2 teaspoons sugar
22 -
1 tablespoon kasoori methi (dried fenugreek leaves)
23 -
2 tablespoons fresh cilantro, finely chopped
# How to Prepare:
01 -
Wrap the tofu in paper towels and place a heavy object on top. Press for 5 minutes to remove excess moisture, then cut into 2.5 cm cubes. Gently toss tofu cubes with salt, chili powder, turmeric, garam masala, ginger paste, and garlic paste. Marinate for 15 minutes.
02 -
Soak cashews in 60 ml warm water for 15 minutes. Blend the soaked cashews and water until a smooth cream forms. Set aside.
03 -
Heat oil in a medium frying pan. Add diced onions and sauté over medium heat for 8 to 10 minutes until translucent and lightly browned. Add ginger paste and garlic paste, sauté for 1 minute.
04 -
Add tomato puree, salt, chili powder, turmeric, and garam masala to the onions. Stir thoroughly and cook over medium-low heat for 5 minutes, allowing oil to separate from the mixture.
05 -
Mix in tomato paste and 240 ml water. Cover and cook over low heat for 10 minutes, stirring occasionally. Adjust consistency as needed.
06 -
Incorporate sugar, the prepared cashew cream, and kasoori methi. Stir gently to create a rich, creamy sauce.
07 -
In a separate non-stick pan, heat a small amount of oil. Arrange the marinated tofu cubes in a single layer, adding any leftover marinade. Cook on medium heat for 3 to 5 minutes, then use a flat spatula to turn the cubes. Fry for an additional 3 to 5 minutes until lightly browned.
08 -
Transfer the pan-fried tofu into the curry sauce. Stir gently and simmer for 2 to 3 minutes, allowing the flavors to meld.
09 -
Sprinkle with chopped cilantro and serve immediately while hot.
# Extra Tips:
01 -
Store-bought tomato puree will enhance the color of the final dish; high-quality brands recommended for optimal results.
02 -
Homemade garam masala imparts greater depth and authenticity.
03 -
Freezer-friendly ginger and garlic pastes are convenient for meal prep.
04 -
Pressure cook only the sauce if using an electric cooker; do not pressure cook tofu to prevent crumbling.