A creamy, rich, and flavorful vegan curry. Pan-fried tofu cubes are simmered in a luscious tomato and cashew-based gravy, seasoned with aromatic Indian spices. It's the perfect plant-based alternative to Paneer Butter Masala.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
352cal
14gprotein
19gcarbs
Ingredients
400 g Extra Firm Tofu (Pressed for at least 30 minutes to remove excess water)
3 tbsp Vegetable Oil (Divided for frying tofu and making gravy)
0.25 cup Cashews (Soaked in hot water for 15 minutes, then drained)
1 large Onion (Roughly chopped)
4 medium Tomatoes (Roughly chopped)
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
Soft, chewy, and pillowy Indian flatbread, traditionally cooked in a tandoor oven. This homemade version uses a skillet to achieve that classic bubbly texture, perfect for scooping up rich curries.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Pan-Fry the Tofu
Press the tofu block for at least 30 minutes to remove excess water. Cut it into 1-inch cubes.
Heat 2 tablespoons of oil in a large non-stick skillet or pan over medium-high heat.
Carefully place the tofu cubes in a single layer. Pan-fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crisp. Remove from the pan and set aside.
2
Create the Masala Base
In the same pan, add the remaining 1 tablespoon of oil. Add the chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes, turmeric powder, Kashmiri red chili powder, coriander powder, and 1 tsp of salt. Mix well.
Cover and cook for 8-10 minutes, stirring occasionally, until the tomatoes are completely soft and mushy, and you see oil separating from the mixture. Turn off the heat and allow it to cool for a few minutes.
3
Blend the Gravy
Transfer the cooled onion-tomato mixture to a high-speed blender.
Add the drained, soaked cashews to the blender.
Blend on high speed until you achieve a completely smooth, velvety paste. Add a splash of water if necessary to facilitate blending.
4
Simmer and Finish the Curry
For a restaurant-quality texture, strain the blended paste through a fine-mesh sieve back into the pan, using a spatula to press the liquid through. Discard any fibrous residue.
Place the pan over medium-low heat. Stir in 1/2 cup of water, the remaining 1/4 tsp of salt, and the sugar. Bring the gravy to a gentle simmer.
Add the garam masala and crushed kasuri methi. Stir to combine and let it simmer for 2 minutes.
Reduce the heat to low and stir in the coconut cream until fully incorporated. Do not allow the gravy to boil after this point to prevent splitting.
Gently fold in the pan-fried tofu cubes. Allow the curry to simmer on low for 5 more minutes, letting the tofu absorb the flavors of the gravy.
5
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with basmati rice, naan, or roti.
Serving size: 1 naan
322cal
7gprotein
44gcarbs
13gfat
Ingredients
3.5 cup Maida (Plus extra for dusting)
2 tsp Active Dry Yeast
2 tsp Sugar (To activate the yeast)
1 cup Warm Water (Around 110°F / 43°C)
0.5 cup Curd (Plain, full-fat, at room temperature)
3 tbsp Sunflower Oil (Plus more for greasing the bowl)
1.5 tsp Salt
4 tbsp Ghee (Melted, for brushing)
1 tbsp Kalonji (Optional, for topping)
2 tbsp Coriander Leaves (Optional, finely chopped for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, which indicates the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and sunflower oil.
Gradually mix the wet and dry ingredients with a spoon or your hand until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, soft, and elastic. It should spring back when you press it lightly.
3
Proof the Dough
Lightly grease a large bowl with a few drops of oil.
Place the kneaded dough in the bowl and turn it over to coat it lightly with oil.
Cover the bowl with a damp kitchen towel or plastic wrap.