Tofu Makhani

Tofu Curry Recipe

Ingredients

Tofu

1. 14–16 oz (400–450 g) firm or extra-firm tofu, pressed
2. Boil it in the hot water with a pinch of salt.

Makhaani / Gravy Base

1. 1 tbsp oil (or vegan butter)
2. 1 large onion, finely chopped (about 1 to 1 1/2 cups)
3. 2–3 cloves garlic, minced
4. 1 tbsp ginger garlic paste
5. 2–3 tsp butter masala style spice mix (choose one below)
6. Option A (simple): 2 tsp garam masala + 1 tsp cumin powder
7. Option B (more traditional): 2 tsp garam masala + 1 tsp coriander powder + 1 tsp cumin powder
8. 1–2 tsp kashmiri chili powder (for color) or 1/2–1 tsp paprika
9. 1–2 tsp dried fenugreek leaves (kasuri methi) (optional but great)
10. 2 tsp tomato paste or 1 tomato puree if no paste
11. 1/2–1 cup water (as needed)

Creamy Vegan “Butter” Part (choose one method)

Method 1 (cashew cream, rich):

1. 1/2–3/4 cup cashews, soaked in hot water 15–30 min
2. 1/2–3/4 cup water (to blend)

Method 2 (plant cream, easy):

1. 1/2–3/4 cup unsweetened coconut cream or unsweetened plant cream

Finishing

1. 1 tbsp butter-flavor option (optional):
2. vegan butter or
3. 1–2 tsp oil + 1/2 tsp extra garam masala + pinch of sugar
4. Salt to taste (start with ~1/2 tsp, add gradually)
5. 1–2 tsp kasuri methi (crushed, for garnish)
6. Fresh cilantro for garnish

Step-by-Step Instructions

1) Prep & Press Tofu

1. Press tofu 10–15 minutes (wrap in a towel and place something heavy on top).
2. Cut into cubes (about 3/4–1 inch).
3. Boil/blanch in a hot salt water.

3) Make Onion-Tomato Masala

1. In the same pan, reduce the heat to medium.
2. Add 1 tbsp oil (or vegan butter).
3. Sauté chopped onion until golden, 8–10 minutes.
4. Add garlic + ginger garlic; cook 30–60 seconds (until fragrant).
5. Add spices (garam masala, cumin/coriander, chili powder). Stir 30 seconds to “toast” spices.
6. Add tomato paste; cook 1–2 minutes.
7. Add crushed tomatoes; simmer 8–12 minutes until thick.

4) Blend for a Smooth Curry (recommended)

1. Either:
2. Blend the tomato-onion mixture until smooth, or
3. Use an immersion blender directly in the pot.

5) Add Creamy Vegan Base

Cashew version:

1. Blend soaked cashews + water into a smooth cream.
2. Add cashew cream to the simmering gravy.
3. Simmer gently 3–5 minutes (don’t boil hard).

Coconut/plant cream version:

1. Stir in coconut cream/plant cream.
2. Simmer 3–5 minutes.

6) Combine Tofu + Finish

1. Add seared tofu cubes into the gravy.
2. Simmer gently 5–8 minutes so tofu warms through and absorbs flavor.
3. Add kasuri methi (crush between fingers) and salt to taste.
4. Optional: add a tiny pinch of sugar if the tomatoes taste sharp.
5. Garnish with cilantro and serve.

Tips for Best Results

1. Crisp tofu first for the best “makhaani” texture (not mushy).
2. If your gravy gets too thick, add water a splash at a time.
3. For restaurant flavor: don’t skip kasuri methi and garam masala.
4. If you like it more spicy, increase chili powder slightly and add chili flakes at finishing.

Serving Ideas

1. Naan / roti / paratha
2. Jeera rice or basmati rice
3. Side: cucumber salad, roasted cauliflower, or sautéed spinach

If you tell me what vegan “cream” you want to use (cashews vs coconut cream vs soy/almond cooking cream) and whether you prefer mild or spicy, I can adjust the exact amounts and spice level.

Calories: ~350–480 kcal

Protein: ~18–26 g

Carbs: ~18–30 g

Fat: ~18–30 g

Fiber: ~6–10 g

Sodium: ~500–1100 mg

1. (mostly depends on soy sauce amount and how salty your tofu/brand is)