Butter tofu curry

Name: Butter tofu curry
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Ingredients: 300 g Firm tofu (pressed and chopped into cubes); 4 tbsp Coconut yoghurt; 1 tsp Lemon juice; 1 tbsp Ginger-garlic paste; ½ tsp Red chilli powder; ½ tsp Garam Masala; ¼ tsp Turmeric powder; Salt (to taste); 2 tbsp Oil or plant-based butter; ½ tsp Cumin seeds; 1 large Bay leaf; 1 medium Onion (finely chopped); 1 tbsp Ginger-garlic paste; 2 large Tomatoes (pureed); 4 tbsp Cashews ((40g) soaked and blended); 150 ml Coconut milk; 1 tsp Kashmiri red chilli powder; 1 tsp Coriander powder; ½ tsp Cumin powder; ½ tsp Garam masala; ½ tsp Kasuri methi (dried fenugreek leaves) (crushed); 1 tsp Sugar or maple syrup; Salt (to taste); 2 tbsp Fresh coriander leaves for garnish

A pan of curry garnished with cilantro sits on a dark surface, surrounded by a wooden spoon of curry powder, dried spices, garlic, red chili peppers, and small dishes of various spices. — MCredit: Freepik / jcomp

Butter Tofu is a plant-based adaptation of the famous Butter Chicken (Murgh Makhani), one of India's most beloved dishes globally. This vegan version uses tofu instead of chicken, and achieves the signature creamy texture with coconut milk and cashew paste instead of dairy products, while maintaining the rich, aromatic flavors of the original dish.

Preparation Time: 55 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 35 minutes

Ingredients

Servings: 2

For the tofu marinade

300 g

Firm tofu pressed and chopped into cubes
4 tbsp

Coconut yogurt
1 tsp

Lemon juice
1 tbsp

Ginger-garlic paste
½ tsp

Red chili powder
½ tsp

Garam Masala
¼ tsp

Turmeric powder
Salt to taste

For the gravy

2 tbsp

Oil or plant-based butter
½ tsp

Cumin seeds
1 large

Bay leaf
1 medium

Onion finely chopped
1 tbsp

Ginger-garlic paste
2 large

Tomatoes pureed
4 tbsp

Cashews (40g) soaked and blended
150 ml

Coconut milk
1 tsp

Kashmiri red chili powder
1 tsp

Coriander powder
½ tsp

Cumin powder
½ tsp

Garam masala
½ tsp

Kasuri methi (dried fenugreek leaves) crushed
1 tsp

Sugar or maple syrup
Salt to taste
2 tbsp

Fresh coriander leaves for garnish

Instructions

Marinating the tofu

Press the tofu to remove excess water: wrap the tofu block in a clean kitchen towel and place something heavy on top for about 15-20 minutes. Cut into 2cm cubes after pressing.
In a bowl, mix coconut yogurt, lemon juice, ginger-garlic paste, red chili powder, garam masala, turmeric powder, and salt to create the marinade.
Add the tofu cubes to the marinade, gently toss to coat evenly, and let it marinate for at least 30 minutes (or overnight in the refrigerator for best results).
Preheat the oven to 200°C (390°F). Arrange the marinated tofu on a lined baking tray and bake for 15-20 minutes until slightly golden and crispy on the edges. Alternatively, you can shallow fry the tofu in a pan until golden.

For the gravy

Heat oil or vegan butter in a pan. Add cumin seeds and bay leaf, allowing them to splutter for a few seconds.
Add chopped onions and sauté until they turn golden brown (about 4-5 minutes).
Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add tomato puree, coriander powder, cumin powder, Kashmiri red chili powder, and salt. Mix well and cook for 6-8 minutes until the oil starts to separate at the edges.
Add the cashew paste and mix well. Cook for another 2 minutes.
Pour in the coconut milk and add a little water if needed to adjust consistency. Bring to a gentle simmer.
Add garam masala, kasuri methi, and sugar or maple syrup. Mix well and simmer for 3-4 minutes.
Gently add the baked/fried tofu to the gravy and simmer for another 3-4 minutes to allow the tofu to absorb the flavors.
Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.

Notes

Tips:

For a smoky flavor, use the dhungar method: heat a small piece of charcoal until red hot, place it in a small metal bowl in the center of the finished butter tofu, pour a few drops of oil on the coal, and immediately cover the pan with a lid to trap the smoke for a few minutes.
Extra-firm tofu works best for this recipe as it holds its shape better during cooking. Ensure you press it well to remove excess water.
For a richer color, use Kashmiri red chili powder, which adds beautiful color without too much heat.
If you don’t have kasuri methi, you can omit it, but it adds a distinctive flavor that’s characteristic of butter chicken.
For a nut-free version, substitute cashew paste with sunflower seed paste or additional coconut cream.
This dish tastes even better the next day as the flavors have time to meld, making it perfect for meal prep.