Tofu Makhani Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Calories
213 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Tofu Makhani Recipe
Description
This Tofu Makhani Recipe starts by pressing and marinating extra firm tofu cubes in a fragrant mix of salt, Kashmiri red chili powder, turmeric, garam masala, ginger, and garlic pastes. This step infuses the tofu with flavor before cooking. The curry base is built by sautéing onions with ginger and garlic paste until tender and lightly browned, then adding tomato puree and seasonings including chili, turmeric, and garam masala. Tomatoes cook until the oil separates, indicating depth of flavor development.
Cashews soaked and blended into a smooth cream are incorporated to create a velvety texture typical of makhani sauces, along with dried fenugreek leaves (kasoori methi) for a distinctive aroma. The marinated tofu is cooked separately in ghee or oil to develop surface texture before adding it to the curry.
This curry can be served with basmati rice or Indian breads like naan for a wholesome meal. The blend of spices offers warmth without excessive heat, making it approachable. The use of cashew cream enriches the curry without dairy, aligning with plant-based preferences.
Notes mention using quality store-bought tomato puree for color and ease, and suggest making homemade garam masala and ginger/garlic pastes for authentic flavor. Pressure cooking is possible only for the sauce, not tofu, to prevent tofu from breaking down. These tips help maintain the desired texture and taste of the dish.
Ingredients
Tofu Marinade
- 1 lb tofu extra firm
- 1 teaspoon kosher salt
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon Turmeric ground
- ½ teaspoon garam masala
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
For Curry
- 20 cashews
- ¼ cup water warm
- 2 tablespoons ghee or oil
- 1 yellow onion finely diced, large
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
- 1 cup tomato puree or 2 tomatoes pureed
- 1 teaspoon kosher salt
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon Turmeric ground
- ½ teaspoon garam masala
- 2 tablespoons tomato paste
- 1 cup water
- 2 teaspoons sugar
- 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
- 2 tablespoons cilantro finely chopped
Instructions
Marinate the Tofu
- Wrap tofu in paper towels and place a heavy pot on top to help remove excess water. Keep for 5 minutes. Cut tofu into 1 inch cubes.
- Add salt, chili powder, turmeric, garam masala, ginger, and garlic paste and toss gently to coat the tofu with spices. Marinate for 15 minutes.
Curry
- Soak cashews in warm water for 15 minutes. Blend the soaked cashews to make a smooth paste and reserve.
- In a medium pan add oil and onions and saute for 8 to 10 minutes on medium heat. Cover to speed up the cooking process. Once the onions are translucent and lightly browned add ginger and garlic and saute for another minute.
- Add tomato puree, salt, chili powder, turmeric, and garam masala. Mix well and cook on medium-low heat for 5 minutes as the oil starts to separate from the sides. Add tomato paste and water. Mix well and cook covered for 10 minutes on low heat. Add sugar, cashew cream, and kasoori methi.
- Heat oil in a non-stick frying pan and add ghee or oil. Line the marinated tofu, adding any excess marinade on top. Cook on medium heat for 3 to 5 minutes and then gently flip over the tofu pieces using a flat spatula. Cook for an additional 3 to 5 minutes as the tofu starts to lightly brown.
- Add fried tofu to the sauce. Stir gently and cook for 2 to 3 minutes or until the sauce comes to a gentle simmer.
- Garnish with cilantro and serve hot.
Notes
- Using store-bought tomato puree adds color; Pomi brand is recommended for quality and availability.
- Homemade garam masala enhances depth; a simple recipe for it is available to try.
- Making ginger and garlic pastes in advance and freezing them simplifies preparation for this and other recipes.
- If using a pressure cooker, cook only the sauce to retain tofu texture and prevent it from breaking apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 1314mg | 55% |
| Potassium | 456mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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