Tofu Butter Masala

Name: Tofu Butter Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g tofu (firm or extra-firm, pressed and cut into cubes); 2 tbsp oil (for frying tofu); 4 pcs tomato (medium, roughly chopped); 1 pcs onion (medium, roughly chopped); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves, roughly chopped); 10 pcs cashew (soaked in warm water for 15 minutes); 2 tbsp butter; 1 tsp cumin seeds; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 tsp red chili powder; 1 tsp garam masala; 1 pinch turmeric powder; 1 tsp kasuri methi (dried fenugreek leaves, crushed between palms); 0.5 tsp salt; 0.5 tsp sugar; 1 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

8/10

Tofu simmered in a velvety, mildly spiced tomato-cream gravy. Smoky charred tofu cubes soak up all the richness of a classic butter masala sauce, finished with a hint of kasuri methi. A comforting restaurant-style dish that's completely plant-based and ready in 30 minutes.

PREP

15m

COOK

20m

SERVES

1 KATORI

263 cal

SERVINGS

METHOD · 8 STEPS

prep
Press and prep the tofu.
1.Drain the tofu and press gently between kitchen towels to remove excess moisture.
2.Cut into 1-inch cubes and set aside.
fry · ~8 min
Pan-fry the tofu until golden.
1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.
2.Add tofu cubes in a single layer and fry until golden on all sides (6-8 min).
3.Remove with a slotted spoon and set aside on a plate.
TIPDon't overcrowd the pan — fry in batches if needed to get a crisp, even crust.
saute · ~10 min
Cook the onion and aromatics for the gravy base.
1.In the same pan, melt 1 tbsp butter over medium heat.
2.Add cumin seeds, cardamom, and cloves. Sauté until fragrant (30 sec).
3.Add chopped onion, ginger, and garlic. Cook until onion turns translucent (3-4 min).
4.Add chopped tomatoes and cook until soft and mushy (5-6 min).
5.Add red chili powder and turmeric. Stir for 30 seconds.
TIPCook the tomatoes really well until the oil separates slightly — it removes any raw tang.
rest · ~5 min
Cool the mixture slightly.
Turn off the heat and let the onion-tomato mixture cool down for about 5 minutes before blending.
mix · ~2 min
Blend a smooth, silky gravy.
1.Transfer the cooled mixture to a blender.
2.Add the soaked cashews and blend to a very smooth, fine paste.
3.Add up to 2-3 tbsp water if needed to help blending.
simmer · ~10 min
Simmer the butter masala gravy.
1.Wipe the pan clean and melt the remaining 1 tbsp butter over low heat.
2.Pour the blended paste back into the pan (strain through a sieve for extra smoothness).
3.Add 1 cup water, salt, and sugar. Stir well.
4.Bring to a gentle simmer and cook covered for 8-10 minutes, stirring occasionally.
TIPKeep the flame low while simmering — the gravy thickens quickly and can splatter.
simmer · ~5 min
Add the tofu and finish the dish.
1.Gently slide in the fried tofu cubes.
2.Add garam masala and crushed kasuri methi.
3.Simmer on low heat for another 4-5 minutes so the tofu absorbs the flavors.
4.Taste and adjust salt or garam masala if needed.
garnish
Garnish with fresh coriander and serve hot with naan or rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 15 minutes to remove excess moisture for a firmer, chewier bite.
2
Fry tofu in a single layer without crowding to get a golden, crispy crust on all sides.
3
Cook the tomato-onion mixture until oil visibly separates from the masala to eliminate raw tang.
4
Strain the blended gravy through a sieve for an extra-silky, restaurant-style texture.
5
Crush kasuri methi between your palms before adding to release its full aromatic flavor.
6
Simmer gravy on low heat to prevent splattering and to let spices meld without burning.

RECIPE VARIATIONS