Spicy Tofu Masala Recipe – Authentic Indian Gravy & Kasuri Methi

Last Updated on 1 month by Neha Deshmukh

Spicy Tofu Masala Recipe – Authentic Indian Gravy & Kasuri Methi

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying vegetarian meal that packs a flavorful punch. And let me tell you, this Spicy Tofu Masala is it! I first made this a few years ago, trying to recreate my favourite restaurant curry at home, and it’s been a family favourite ever since. It’s a wonderfully aromatic dish with a rich, vibrant gravy – and it’s surprisingly easy to make.

Why You’ll Love This Recipe

This Tofu Masala isn’t just another weeknight dinner; it’s a little slice of Indian culinary magic. It’s packed with flavour, thanks to a beautiful blend of spices, and the tofu soaks up all that goodness. Plus, it’s a fantastic way to enjoy a plant-based meal without sacrificing taste or satisfaction. It’s comforting, flavourful, and guaranteed to become a new favourite!

Ingredients

Here’s what you’ll need to create this delicious Tofu Masala:

• 1 cup Firm Tofu, cubed
• 1 cup Onion, finely chopped
• 2 cups Tomato, finely chopped
• ½ cup Green bell pepper, chopped
• 1 Green chili, finely chopped (adjust to your spice preference!)
• 3 Red chilies, whole
• 1-2 tablespoons Ginger-Garlic Paste
• ½ – 1 teaspoon Turmeric powder
• 1 teaspoon Whole coriander seeds
• 1 tablespoon Kasuri Methi Leaves (dried fenugreek leaves)
• 1 inch Cinnamon stick
• 1 Cardamom pod
• 3 Cloves
• 1 Bay Leaf
• ½ – 1 teaspoon Garam masala
• ½ – 1 teaspoon Cumin powder
• 1 tablespoon Olive oil
• ½ teaspoon Salt (or to taste)
• 2 tablespoons Coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special. First, the Kasuri Methi – it adds such a unique, slightly bitter, and incredibly fragrant flavour. Don’t skip it if you can help it! You can usually find it at Indian grocery stores or online.

I love using a blend of whole and ground spices here. The whole spices (cinnamon, cardamom, cloves, bay leaf) bloom in the hot oil, releasing their aroma, while the ground spices create the base of the gravy.

And finally, I’ve opted for olive oil for a slightly healthier twist. Traditionally, ghee or vegetable oil is used, but olive oil works beautifully and adds a subtle fruity note. Feel free to use what you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice powder. Dry roast the coriander seeds and red chilies in a skillet over medium heat for about 3 minutes, until fragrant. Let them cool slightly, then grind them into a coarse powder. Set aside – this is where a lot of the flavour comes from!
2. Heat the olive oil in a kadai or deep pan over medium heat. Add the cinnamon stick, cardamom pod, cloves, and bay leaf. Sauté for about a minute, until fragrant. You’ll know it’s ready when your kitchen starts to smell amazing!
3. Add the chopped onions and green chili to the pan. Sauté for about 4 minutes, until the onions soften and turn translucent.
4. Stir in the ginger-garlic paste and cook for another 2 minutes, until fragrant. This is a crucial step – don’t rush it!
5. Add the chopped tomatoes and cook for about 15 minutes, stirring occasionally, until they are soft and mushy. Patience is key here; the tomatoes need to break down completely.
6. Now for the spice magic! Mix in the turmeric powder, ground red chili-coriander powder, cumin powder, salt, crushed kasuri methi leaves, and garam masala. Cook for 3 minutes, stirring constantly, to prevent the spices from burning.
7. Add the chopped green bell pepper and cook for about 5 minutes, keeping them slightly crunchy. We don’t want them to get mushy!
8. Gently fold in the tofu cubes, coating them evenly with the spicy gravy. Cook for another 5 minutes, allowing the tofu to absorb all those wonderful flavours.
9. Garnish with chopped coriander leaves and serve hot with roti or chapati.

Expert Tips

• Press the tofu: Before cubing, press the tofu to remove excess water. This helps it absorb the flavours better. Wrap it in paper towels and place something heavy on top for about 30 minutes.
• Don’t overcrowd the pan: If you’re making a large batch, cook the tofu in batches to ensure it browns evenly.
• Adjust the spice: Feel free to adjust the amount of green chili and red chili powder to suit your spice preference.

Variations

• Vegan: This recipe is already vegan!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level:
  • Mild: Reduce the green chili to ½ or omit it altogether. Use ½ teaspoon of red chili powder.
  • Medium: Use 1 green chili and 1 teaspoon of red chili powder (as per the recipe).
  • Hot: Add an extra green chili and increase the red chili powder to 1 ½ teaspoons.
• My friend, Priya, loves adding a handful of spinach in the last few minutes of cooking for an extra boost of nutrients.
• For a richer flavour, you can add a tablespoon of cashew paste along with the tomatoes.

Festival Adaptations (Navratri-friendly – check ingredient suitability)

This recipe can be adapted for Navratri, but you’ll need to check the suitability of ingredients like olive oil (some prefer to avoid it during fasting) and ensure your garam masala doesn’t contain any forbidden ingredients.

Serving Suggestions

This Tofu Masala is best served hot with:

• Roti or Chapati (Indian flatbreads)
• Steamed Rice
• Naan bread
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of tofu works best for Tofu Masala?

Firm or extra-firm tofu is best. It holds its shape well during cooking and absorbs the flavours beautifully.

Can I make this Tofu Masala ahead of time?

Yes! You can make the gravy ahead of time and store it in the refrigerator for up to 2 days. Add the tofu just before serving.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. It has a unique, slightly bitter flavour that adds a lot of depth to Indian dishes. You can find it at most Indian grocery stores or online.

Can I use a different oil instead of olive oil?

Absolutely! Ghee, vegetable oil, or coconut oil are all good substitutes.

How can I adjust the spice level of this dish?

Adjust the amount of green chili and red chili powder to your liking.

Is this recipe suitable for those avoiding onions and garlic?

Unfortunately, no. Onions and garlic are essential flavour components in this recipe. However, you could try experimenting with asafoetida (hing) as a substitute, but the flavour will be different.

Enjoy! I hope you love this Spicy Tofu Masala as much as my family does. Let me know in the comments how it turns out for you!