Tender, pan-fried tofu cubes simmered in a rich and creamy tomato-onion gravy. This vegan take on a classic North Indian curry is packed with flavor and pairs perfectly with naan or basmati rice.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
314cal
12gprotein
19gcarbs
Ingredients
400 g Extra-Firm Tofu (Pressed for at least 20 minutes to remove excess water)
4 tbsp Vegetable Oil (Divided)
0.25 cup Cashews (Raw and unsalted, soaked in hot water)
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Protein-packed Tofu Masala with aromatic garlic naan – perfectly spiced for a soul-satisfying treat.
This indian dish is perfect for dinner. With 704.6600000000001 calories and 19.7g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
1 tsp Kashmiri Red Chili Powder (Adjust for desired heat level)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1.25 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance acidity)
1.25 cup Water (Divided; 1/4 cup for cashew paste and 1 cup for gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Tofu & Cashew Paste
Press the tofu block for at least 20 minutes to remove excess water, then cut it into 1-inch cubes.
Heat 2 tbsp of oil in a wide pan or skillet over medium-high heat. Add the tofu cubes in a single layer and pan-fry until golden brown and slightly crisp on all sides, about 8-10 minutes. Remove from the pan and set aside.
Drain the soaked cashews. In a small blender, combine the cashews with 1/4 cup of fresh water and blend until you have a completely smooth, creamy paste. Set aside.
2
Create the Masala Base
In the same pan, add the remaining 2 tbsp of oil over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté until they turn a deep golden brown, about 8-10 minutes. This caramelization is key to the gravy's flavor.
Add the ginger-garlic paste and slit green chili. Cook for 1 minute until the raw aroma disappears.
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30-40 seconds until fragrant, being careful not to burn the spices.
3
Simmer the Gravy
Pour in the tomato puree, add salt and sugar (if using). Increase the heat to medium and cook, stirring occasionally, until the masala thickens and you see oil separating from the sides, about 7-8 minutes.
Stir in the prepared cashew paste and cook for 2-3 minutes, stirring continuously as it can stick to the bottom of the pan.
Gradually pour in 1 cup of warm water, stirring to combine everything into a smooth gravy. Bring the mixture to a gentle simmer.
4
Finish and Serve
Gently add the pan-fried tofu cubes to the simmering gravy.
Crush the kasuri methi between your palms and sprinkle it into the curry, along with the garam masala. Stir gently to combine.
Cover the pan and let the curry simmer on low heat for 5 minutes, allowing the tofu to absorb the flavors of the gravy.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes before serving. Serve hot with roti, naan, or steamed basmati rice.
Servings
4
Serving size: 1 naan
391cal
8gprotein
52gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
