It’s an indulgent treat you can make at home in under 45 minutes. With the right combination of spices and a hearty tomato puree base, this vegan and gluten-free dish will soon become your favorite restaurant-style curry! I agree to be sent email.
The aromatic tomato-based gravy and the luscious creamy texture are irresistible when you pair them with naan bread or steamed basmati rice. My vegan tofu butter masala curry inspired this recipe. I have tried pairing this curry sauce with instant pot jeera rice, plain sona masoori rice, and wheat vegan naan! And it was a great hit all around. I hope you get to enjoy it all with this short and simple recipe!
Ingredients note
Firm tofu: Extra firm tofu works best for this recipe. The extra-firm tofu pieces do not disintegrate as you mix the spices and gravy. Tomato paste: tomato paste gives a nice flavor and texture. This forms the base for the curry, so you would need tomato paste or tomato purée. Spices: The spices used in this recipe are turmeric powder, Kashmiri red chili powder, and garam masala powder. Whole spices: You will need cloves, cardamom, and cinnamon. Look for sealed packs of cardamom to get the best aroma from them. Ginger and garlic: Use freshly grated ginger and minced garlic. Vegan butter: I used store-bought vegan butter, but another alternative is to try my recipe for homemade vegan butter.
Instructions
First, press the tofu for about 15 minutes to remove excess water. I usually covered them in a cotton towel and place a heavy object like a skillet on top. The curry is deliciously creamy and aromatic. The luscious tofu makhani gravy pairs well with several dishes. It’s one of the simplest curry dishes you can prepare with little or no vegetables. It has no dairy products and is 100% gluten-free It’s an Indian Restaurant-style curry you can make at home! Heat a large pan on medium heat, and add vegan butter. Add the whole spices and let them sizzle for a few seconds. Add minced garlic and grated ginger and sauté for 1-2 minutes or until you smell the fragrance. Add onions, tomato paste, and chopped tomato, and saute until the tomatoes are softened. Add the cashew nuts and stir well. Switch off the flame. let it cool for 10 minutes. Blend the mixture into a smooth paste.
Variations
For a nut-free version, you can skip adding cashews. And add coconut milk. For a spicy and flavorful tofu makhani curry, add 1 or 2 green chilies while sautéing the onions. Add vegetables like mushrooms, green peas, or bell peppers for a delicious tofu makhani curry. Add cream or coconut cream at the end to make it even more luscious and creamy. Add a teaspoon of lemon juice if the dish turns out too spicy for your taste.
Expert Tips
Airfrying tofu makes the tofu cubes firm and adds a nice texture to the tofu makhani curry. You can also use store-bought tomato sauce instead of tomato paste. For an extra aroma and flavor, add a bay leaf and a teaspoon of cumin seeds while sautéing the onions.
Related
Looking for other recipes like this? Try these: Add the blended paste and sauté until the oil starts to separate from the sides of the pan. Add kasuri methi and give a nice stir. Garnish with chopped cilantro, and serve tofu makhani curry warm.
Pairing
These are my favorite dishes to serve with Tofu Makani curry. Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
