Indian Tofu Curry
Tofu Curry, creamy Indian style tofu curry made with onion tomato masala, spices and cashew cream.
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
- medium onion- 1 thinly sliced
- tomato puree- 1.5 cups
- ginger garlic paste- 1 tsp
- tomato paste – 1 tsp
- 2 tbsp oil (divided)
- lemon juice - 1 tsp
- coriander leaves to garnish
to marinate tofu-
- 200 gms extra from tofu 7 oz
- ¼ tsp chilly powder or black pepper
- 1 tbsp corn starch
- ¼ tsp salt
spices-
- ½ tsp turmeric powder
- ½ tsp red chilly powder or cayenne I used kashmiri red chilly powder
- 1 tsp garam masala or to taste
- ½ tsp coriander powder
- salt to taste
to make cashew cream-
- about 10 whole cashew
- ½ cup hot water
cooking the tofu-
Drain the tofu and pat dry with paper towel or a kitchen towel. To remoce excess moisture from the tofu, wrap them with a towel and place a pan and leave it on the side for 15 minutes. This helps to remove the moisture.
Cut the tofu to bite sized cubes.
Toss them with corn flour, salt and pepper.
Heat a table spoon of oil in a pan and fry the tofu until golden on both sides. Toss often to avoid sticking. Set a side till the gravy for the curry is ready.
making tofu curry -
Heat a table spoon of oil in a pan. Add the onion and cook till soft, about five minutes.
Add the ginger garlic paste and cook for a minute.
Add the tomato puree and cook till they get thick.
Now add the tomato paste and all the spices- turmeric, chilly powder, coriander powder, garam masala and salt. Cook for five minutes or till oil slightly oozes out.
Add the cashew cream and a cup of water. Bring it to boil and simmer for 5-7 minutes.
Check for seasoning and adjust accordingly.
Add the fried tofu and gently toss. Cook for two minutes and turn off the heat.
Finally add lemon juice and chopped coriander leaves.
Serve with naan or rice.