Tofu Butter Masala Recipe – Authentic Indian Cashew Cream Curry

Last Updated on 4 months by Neha Deshmukh

Tofu Butter Masala Recipe – Authentic Indian Cashew Cream Curry

Hey everyone! If you’re anything like me, you absolutely adore a good Butter Masala. The creamy, rich sauce… the aromatic spices… it’s just pure comfort food. But sometimes, you want to enjoy that deliciousness in a way that feels a little lighter, a little more plant-based. That’s where this Tofu Butter Masala comes in! I first made this when I was trying to incorporate more vegetarian meals into our week, and honestly, it’s become a family favorite. You won’t believe how flavorful and satisfying it is.

Why You’ll Love This Recipe

This Tofu Butter Masala isn’t just a vegetarian swap; it’s a genuinely delicious dish in its own right. It captures all the warmth and complexity of a traditional Butter Masala, but with tender, protein-packed tofu taking center stage. Plus, we’re making a luscious cashew cream sauce that’s unbelievably rich and flavorful – and totally dairy-free! It’s perfect for a weeknight dinner, a special occasion, or anytime you’re craving a taste of India.

Ingredients

Here’s what you’ll need to create this magic:

• 1 lb extra firm tofu
• 1 teaspoon kosher salt
• ?? teaspoon Kashmiri red chili powder (adjust to your spice preference!)
• ?? teaspoon ground turmeric
• ?? teaspoon garam masala
• ?? teaspoon ginger paste
• ?? teaspoon garlic paste
• 20 cashews
• ?? cup warm water (for soaking cashews)
• 2 tablespoons ghee or oil
• 1 large yellow onion
• 1 cup tomato puree
• 2 tablespoons tomato paste
• 1 cup water
• 2 teaspoons sugar
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 2 tablespoons cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Tofu Selection & Preparation
Extra firm tofu is essential here. It holds its shape beautifully during marination and frying. Pressing the tofu is also super important! It removes excess water, allowing it to absorb all those lovely flavors. I usually wrap it in paper towels and place a heavy pot on top for about 5 minutes.

Spice Blend Breakdown (Kashmiri Chili Powder, Garam Masala, Turmeric)
Kashmiri chili powder isn’t just about heat; it’s about color! It gives the sauce that beautiful, vibrant red hue. Garam masala is a warming spice blend – every brand is a little different, so feel free to use your favorite. Turmeric adds a lovely earthy flavor and a gorgeous golden color.

Cashew Cream – The Richness Factor
Soaking the cashews in warm water softens them, making them blend into a super smooth and creamy sauce. Don’t skip this step! If you’re short on time, you can soak them in boiling water for 10-15 minutes.

Ghee vs. Oil – Flavor & Tradition
Ghee adds a beautiful nutty flavor that’s traditional in Indian cooking. But if you prefer, you can absolutely use oil – vegetable, canola, or even coconut oil will work.

Kasoori Methi – The Aromatic Touch
Kasoori methi (dried fenugreek leaves) has a unique, slightly bitter aroma that really elevates the Butter Masala. It’s worth seeking out! You can usually find it at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the tofu. Wrap it in paper towels and press under a heavy pot for 5 minutes to drain. Then, cut it into 1-inch cubes.
2. Now, marinate the tofu! In a bowl, combine the tofu with salt, Kashmiri chili powder, turmeric, garam masala, ginger paste, and garlic paste. Let it sit for about 15 minutes – this is where the magic happens.
3. While the tofu marinates, let’s make the cashew cream. Soak 20 cashews in warm water for 15 minutes. Then, drain and blend them into a smooth, creamy paste. Add a little extra water if needed to get a nice consistency.
4. Time for the sauce! Heat ghee or oil in a pan over medium heat. Sauté the chopped onion until it’s golden brown and fragrant. Add the ginger-garlic paste and cook for another minute.
5. Stir in the tomato puree, tomato paste, spices, and 1 cup of water. Bring to a simmer and cook for about 10 minutes, or until the oil starts to separate from the sauce. This is a good sign – it means the flavors are developing beautifully!
6. Now, for the creamy goodness! Stir in the sugar, cashew cream, and kasoori methi. Cook for a few more minutes, until the sauce thickens to your liking.
7. In a separate pan, pan-fry the marinated tofu in oil until it’s lightly browned on all sides.
8. Finally, combine the tofu with the sauce. Stir gently to coat everything evenly. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the tofu. Work in batches if necessary to ensure it gets nicely browned.
• Taste the sauce as it simmers and adjust the seasoning as needed. Everyone’s palate is different!
• For a smoother sauce, you can strain the tomato puree before adding it to the pan.

Variations

Vegan Tofu Butter Masala: This recipe is already pretty close! Just ensure you’re using oil instead of ghee.

Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of Kashmiri chili powder to control the heat. Start with a smaller amount and add more to taste.

Restaurant-Style Richness: Add a tablespoon of vegan butter (or regular butter, if not vegan) at the very end for extra richness.

Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

Tofu Butter Masala is amazing with fluffy basmati rice, warm naan bread, or even a side of jeera rice (cumin rice). A dollop of yogurt (or vegan yogurt) on top adds a lovely cooling contrast.

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 Butter Masala?
Extra firm tofu is the way to go! It holds its shape and absorbs the flavors beautifully.

Can I make the cashew cream ahead of time?
Absolutely! You can make the cashew cream up to 2 days in advance and store it in the refrigerator.

How can I adjust the sweetness in this recipe?
Start with 2 teaspoons of sugar and add more to taste. You can also use a natural sweetener like maple syrup or agave nectar.

What is Kasoori Methi and can I substitute it?
Kasoori methi is dried fenugreek leaves. If you can’t find it, you can try substituting with a teaspoon of dried oregano, but the flavor won’t be quite the same.

Can this recipe be made in an Instant Pot?
Yes! Sauté the onions and ginger-garlic paste in the Instant Pot, then add the remaining ingredients and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

How do I prevent the tofu from sticking while pan-frying?
Make sure your pan is well-heated and oiled before adding the tofu. Don’t overcrowd the pan, and avoid moving the tofu around too much while it’s frying.

What is the best way to serve Tofu Butter Masala for a special occasion?
Serve it with a side of saffron rice and a beautiful garnish of fresh cilantro and a swirl of cashew cream. Presentation is key!