Tofu Butter Masala

Name: Tofu Butter Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 inch ginger, grated; 1 tbsp oil; 2 cups tomatoes, chopped; 1 tsp garam masala; 2 tbsp vegan butter; 2 tbsp fresh coriander, chopped; 2 green cardamom pods; 1 medium onion, sliced; 5–6 garlic cloves, minced; 15 cashews; 1 tsp salt (adjust to taste); 1 tsp sugar or jaggery (optional); 1 tsp Kashmiri chilli powder or paprika; 1 tsp ground coriander; 1 cup water (for blending); 1 bay leaf (optional); 1 small cinnamon stick (optional); 3 cloves (optional); 250–300g firm tofu, cubed; ½ tbsp kasuri methi (dried fenugreek); 3–4 tbsp plant cream or coconut cream

Rich, creamy butter masala made with tofu in a silky tomato-cashew gravy. Restaurant-style comfort food at home.

45 minPrep: 15 minCook: 30 minNorth IndianVegan

butter tofutofu curryrestaurant stylecreamy curry

Ingredients Method Notes

Method

1
Sauté cardamom, onion, ginger, and garlic in oil until the onion softens.
2
Add tomatoes, cashews, and salt, cooking until the tomatoes break down.
3
Stir in chilli powder, coriander, and garam masala, cooking until fragrant.
4
Blend the mixture with water until completely smooth.
5
Melt vegan butter in the pan with bay leaf, cinnamon, and cloves if using.
6
Pour the blended sauce back into the pan and simmer until slightly thick.
7
Add tofu cubes and simmer gently for a few minutes.
8
Stir in sugar, kasuri methi, and plant cream, cooking briefly.
9
Garnish with fresh coriander and serve.

Ingredients

•1 inch ginger, grated
•1 tbsp oil
•2 cups tomatoes, chopped
•1 tsp garam masala
•2 tbsp vegan butter
•2 tbsp fresh coriander, chopped
•2 green cardamom pods
•1 medium onion, sliced
•5–6 garlic cloves, minced
•15 cashews
•1 tsp salt (adjust to taste)
•1 tsp sugar or jaggery (optional)
•1 tsp Kashmiri chilli powder or paprika
•1 tsp ground coriander
•1 cup water (for blending)
•1 bay leaf (optional)
•1 small cinnamon stick (optional)
•3 cloves (optional)
•250–300g firm tofu, cubed
•½ tbsp kasuri methi (dried fenugreek)
•3–4 tbsp plant cream or coconut cream

Notes

•For a nut-free option, skip the cashews or use sunflower seeds.
•This dish pairs well with rice or naan for a complete meal.
•Store leftovers in an airtight container in the fridge for up to 3 days.
•Adjust chilli powder for desired spice level.

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