Tofu Butter Masala with Naan

Instructions

1. 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. 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. 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. 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. 5

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves.
   • Serve hot with basmati rice, naan, or roti.