Best Tofu Makhani Curry Recipe

Name: Best Tofu Makhani Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 16 oz firm tofu (2 pack); 1 tomato (chopped); 1 onion large (chopped); ½ cup cashews (whole); 1 tbsp tomato paste; 3 garlic cloves (chopped); ½ inch ginger (grated); 3 cloves; 2 green cardamoms; ¼ inch cinnamon; 1 tsp kashmiri red chili powder; ¾ tsp garam masala powder; ¼ tsp turmeric powder; ¾ tsp kasuri methi; 1 tbsp vegan butter

The tofu makhani recipe is the answer you are looking for if you are looking for a vegan butter chicken recipe.

It's an indulgent treat you can make at home in under 45 minutes.

With the right combination of spices and a hearty tomato puree base, this vegan and gluten-free dish will soon become your favorite restaurant-style curry!

The aromatic tomato-based gravy and the luscious creamy texture are irresistible when you pair them with naan bread or steamed basmati rice.

My vegan tofu butter masala curry inspired this recipe. I have tried pairing this curry sauce with instant pot jeera rice, plain sona masoori rice, and wheat vegan naan!

And it was a great hit all around. I hope you get to enjoy it all with this short and simple recipe!

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Why this recipe works
Ingredients note
Instructions
Variations
Expert Tips
Recipe FAQ
Related
Pairing
📖 Recipe
Comments

Why this recipe works

Quick and easy to make. The main ingredients are simple and easy to get.

The curry is deliciously creamy and aromatic. The luscious tofu makhani gravy pairs well with several dishes.

It's one of the simplest curry dishes you can prepare with little or no vegetables.

It has no dairy products and is 100% gluten-free

It's an Indian Restaurant-style curry you can make at home!

Ingredients note

Tofu makhani curry ingredients are on the table.

Firm tofu: Extra firm tofu works best for this recipe. The extra-firm tofu pieces do not disintegrate as you mix the spices and gravy.
Tomato paste: tomato paste gives a nice flavor and texture. This forms the base for the curry, so you would need tomato paste or tomato purée.
Spices: The spices used in this recipe are turmeric powder, Kashmiri red chili powder, and garam masala powder.
Whole spices: You will need cloves, cardamom, and cinnamon. Look for sealed packs of cardamom to get the best aroma from them.
Ginger and garlic: Use freshly grated ginger and minced garlic.
Vegan butter: I used store-bought vegan butter, but another alternative is to try my recipe for homemade vegan butter.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

First, press the tofu for about 15 minutes to remove excess water. I usually covered them in a cotton towel and place a heavy object like a skillet on top.

Cut the tofu into cubes and marinate them with ¼ teaspoon turmeric powder and Kashmiri red chili powder for 20 minutes.

Air fry marinated tofu for 12 minutes at 400F. Shake the basket in between and spray oil if needed.

A pan is with vegan butter and whole spices over the heat.

Heat a large pan on medium heat, and add vegan butter. Add the whole spices and let them sizzle for a few seconds.

Add minced garlic and grated ginger and sauté for 1-2 minutes or until you smell the fragrance.

A pot is with tofu makhani masala over the heat.

Add onions, tomato paste, and chopped tomato, and saute until the tomatoes are softened.

A pot is with tofu makhani sauce masala over the heat.

Add the cashew nuts and stir well. Switch off the flame. let it cool for 10 minutes.

A blender is filled with tofu makhani sauce.

Blend the mixture into a smooth paste.

A pot is with tofu makhani curry over the heat.

Heat the same frying pan on medium heat and add the remaining vegan butter.

Add the blended paste and sauté until the oil starts to separate from the sides of the pan.

Add all the spice powder, tofu cubes, and water as needed. Cover and simmer for 10 minutes.

Add kasuri methi and give a nice stir.

Garnish with chopped cilantro, and serve tofu makhani curry warm.

Variations

For a nut-free version, you can skip adding cashews. And add coconut milk.
For a spicy and flavorful tofu makhani curry, add 1 or 2 green chilies while sautéing the onions.
Add vegetables like mushrooms, green peas, or bell peppers for a delicious tofu makhani curry.
Add cream or coconut cream at the end to make it even more luscious and creamy.
Add a teaspoon of lemon juice if the dish turns out too spicy for your taste.

Expert Tips

Airfrying tofu makes the tofu cubes firm and adds a nice texture to the tofu makhani curry.
You can also use store-bought tomato sauce instead of tomato paste.
For an extra aroma and flavor, add a bay leaf and a teaspoon of cumin seeds while sautéing the onions.

Recipe FAQ

How to store tofu makhani curry?

You can store tofu makhani curry in an airtight container for up to 3-4 days.

Can I make this curry if I miss a few spices?

You can make tofu makhani curry even if you miss a few spices. This is a forgiving recipe and tastes great with whatever spices you have, as long as you do not skip garam masala.

Can I make this ahead?

Yes, tofu makhani curry tastes even better the next day as the spices infuse more. So you can definitely make the vegan tofu makhani sauce ahead of time.