Best Tofu Makhani Curry Recipe

5 from 10 votes

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

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 258kcal

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.
16 oz firm tofu
Cut the tofu into cubes and marinate them with ¼ teaspoon turmeric powder and ½ 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.
Heat a large pan on medium heat, and add vegan butter. Add the whole spices and let them sizzle for a few seconds.
3 cloves, 2 green cardamoms, 1 tablespoon vegan butter, ¼ inch cinnamon
Add garlic and grated ginger and sauté for 1-2 minutes or until you smell the fragrance.
3 garlic cloves, ½ inch ginger
Add onions, tomato paste, and chopped tomato, and saute until the tomatoes are softened.
1 onion large, 1 tablespoon tomato paste, 1 tomato
Add the cashew nuts and stir well. Switch off the flame. let it cool for 10 minutes.
½ cup cashews
Blend the mixture into a smooth paste. (with 1 cup water)
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 (1½ cup) water as needed. Cover and simmer for 10 minutes.
1 teaspoon kashmiri red chili powder, ¾ teaspoon garam masala powder, ¼ teaspoon turmeric powder
Add kasuri methi and give a nice stir.
¾ teaspoon kasuri methi
Garnish with chopped cilantro, and serve tofu makhani curry warm.

- Airfrying tofu makes the tofu cubes firm and adds a nice texture to the tofu makhani curry.

- For an extra aroma and flavor, add a bay leaf and a teaspoon of cumin seeds while sautéing the onions.