Tofu Butter Masala

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.

5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   garnish

   Garnish with fresh coriander and serve hot with naan or rice.

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