Tofu Pasanda with Butter Naan

Instructions

1. 1

   Prepare the Tofu

   • Cut the pressed tofu block into 1/2-inch thick triangles.
   • In a shallow bowl, combine the cornstarch, 1/4 tsp salt, and a pinch of black pepper. Gently toss the tofu triangles to coat them evenly.
   • Heat 3 tbsp of oil in a large non-stick skillet over medium-high heat. Carefully place the tofu triangles in a single layer.
   • Shallow-fry for 3-4 minutes per side, until they are golden brown and crisp. Remove from the pan and set aside on a paper towel-lined plate.
2. 2

   Create the Creamy Paste

   • Drain the soaked cashews and almonds.
   • In a high-speed blender, combine the soaked nuts, roughly chopped onion, ginger, and garlic cloves.
   • Add 1/4 cup of water and blend until you have a completely smooth, lump-free paste. Scrape down the sides as needed. Set aside.
3. 3

   Build the Gravy Base

   • Heat the remaining 2 tbsp of oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
   • Add the finely chopped onion and cook for 8-10 minutes, stirring occasionally, until it turns soft and golden brown.
   • Stir in the tomato puree. Cook for 5-7 minutes, then add the turmeric, Kashmiri red chili powder, and coriander powder. Continue to cook, stirring frequently, until the masala thickens and you see oil separating at the edges.
4. 4

   Combine and Simmer

   • Add the prepared nut paste to the pot. Cook for 3-4 minutes, stirring constantly to prevent it from sticking, until it's aromatic and well-cooked.
   • Reduce the heat to low. Slowly pour in the whisked plant-based yogurt, stirring continuously to prevent it from curdling.
   • Once the yogurt is fully incorporated, add 1.5 cups of warm water, the remaining 1 tsp of salt, and sugar. Mix well and bring the gravy to a gentle simmer.
   • Gently slide the fried tofu triangles into the gravy. Cover and let it simmer on low heat for 5-7 minutes, allowing the tofu to absorb the rich flavors.
5. 5

   Finish and Garnish

   • Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala and vegan cream. Stir gently to combine.
   • Cook for one final minute, then turn off the heat.
   • Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
   • Serve hot with naan, roti, or jeera rice.