Tofu butter masala is a flavorful side dish prepared with tofu. Tasty indian twist with tofu.
I have been experimenting lot of tofu based dishes lately. Paneer is favorite in our home. Just tried paneer butter masala with tofu.. Happy that Tofu can satisfy my taste buds in the same way as paneer. Couple of days weeks back I had prepared Malai Kofta with paneer. I was craving for paneer dish again, and this time, tried a side dish with tofu instead of paneer.
Tofu is similar to paneer, except that it is made with soy milk, which is said to be protein rich. My version of Tofu Butter Masala
Butter, cashew makes tofu butter masala super yum. We had tofu butter masala with butter naan
Check our other tasty paneer + tofu based dishes in TMF,
Tofu Butter Masala
Preparation Time : 10 min | Cooking Time : 25 mins | Serves : 4
Recipe Category: Side dish
Ingredients:
Firm Tofu - 1 packet (225 gram)
Onion - 1 big
Tomato - 3
cashew - 4
Ginger garlic paste- 1 tsp
Garam Masala powder- 1/2 tsp
kitchen king masala -1/2 tsp
Kashmiri Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Heavy cream - 3 tbsp
Fennel seeds - 1/4 tsp
poppy seeds - 1/4 tsp
Salt - as needed
sugar - pinch
Butter - 2 tbsp
Method:
- Boil onion, tomato and cashew in little hot (till they soak) water for 10-12 mins till the tomatoes turn mushy and water is absorbed. When it comes to room temperature, blend them into fine paste
- Add butter to the pan.Add Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato -onion puree and salt; cook for 8-10 mins
- Add garam masala, kitchen king masala, coriander powder, cumin powder, kashmiri chilli powder and allow it to cook for 3-4 mins
- Add 1 cup of water and cover and cook for 2-3 minutes
- Add tofu and boil in low flame for 3 minutes. Add heavy cream and sugar; cook for a minute and switch off
- Add dried methi leaves and mix well
Recently updated the picture. Used a ripe tomatoes hence the gravy color differs
Ingredients
- Ingredients:
- Firm Tofu - 1 packet 225 gram
- Onion - 1 big
- Tomato - 3
- cashew - 4
- Ginger garlic paste- 1 tsp
- Garam Masala powder- 1/2 tsp
- kitchen king masala -1/2 tsp
- Kashmiri Chilli powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Cumin powder - 1/4 tsp
- Heavy cream - 3 tbsp
- Fennel seeds - 1/4 tsp
- poppy seeds - 1/4 tsp
- Salt - as needed
- sugar - pinch
- Butter - 2 tbsp
Instructions
- Boil onion, tomato and cashew in little hot (till they soak) water for 10-12 mins till the tomatoes turn mushy and water is absorbed. When it comes to room temperature, blend them into fine paste
- Add butter to the pan.Add Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato -onion puree and salt; cook for 8-10 mins
- Add garam masala, kitchen king masala, coriander powder, cumin powder, kashmiri chilli powder and allow it to cook for 3-4 mins
- Add 1 cup of water and cover and cook for 2-3 minutes
- Add tofu and boil in low flame for 3 minutes. Add heavy cream and sugar; cook for a minute and switch off
- Add dried methi leaves and mix well
Notes
If you are using a cinnamon stick, add it while tempering
This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
I boiled the onions and blended them, as it will save time while cooking blended onion. Instead, you can also sauté the onions
For vegan version, instead of butter, you can add oil and use coconut milk to try Tofu Butter Masala:-)
