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Tofu Makhani Recipe
5 from 15 votes

Tofu Makhani Recipe

Tofu Makhani Recipe recreates the creamy, spiced tomato curry traditionally made with paneer, substituting it with marinated extra firm tofu cubes. The tofu is seasoned with a blend of Kashmiri red chili, turmeric, garam masala, ginger, and garlic paste, then cooked in a rich curry sauce of tomato puree, cashew cream, and fenugreek leaves. The result is a silky, mildly spiced curry balancing warmth and richness, suitable as a comforting plant-based entrée.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Calories: 213 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Indian

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
    Cup of Yum
  1. 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.
  2. 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
  1. Soak cashews in warm water for 15 minutes.  Blend the soaked cashews to make a smooth paste and reserve.
  2. 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.
  3. 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.
  4. 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.
  5. Add fried tofu to the sauce. Stir gently and cook for 2 to 3 minutes or until the sauce comes to a gentle simmer.
  6. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 213

% 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.