Place a pan over medium heat, and add few teaspoons of cooking oil. When the oil heats up, add cumin seeds and saute until they start to sizzle.
2 teaspoon olive oil, ½ teaspoon cumin seeds
Add chopped garlic and grated ginger and saute until the raw smell of garlic disappears.
1 teaspoon ginger minced, 3 garlic cloves chopped
Add Chopped onions and saute until they turn translucent. Continue to saute as you add all the spice powders. Add salt, tomato paste and 2 tablespoons of water and saute on low heat for about 30 seconds to a minute.
1 large onion, 1 teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon kashmiri red chili powder, ¼ teaspoon cayenne, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, 2 tablespoon tomato paste, Salt to taste
Add the plant-based milk of your choice (I used almond milk) and cornstarch mix (1 teaspoon Cornstarch mixed well in ½ cup of water). Give it a nice stir and add salt.
1 ½ cup dairy free milk, ½ cup water, 1 teaspoon cornstarch
When it starts to boil, add the baked tofu and stir gently. Add Kasuri methi and let the vegan butter chicken curry cook on low heat for 2 minutes to allow all the tofu to soak in the flavors.
2 teaspoon fenugreek leaves
That's it! Switch off the heat and garnish with cilantro.