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indian tofu curry
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Indian Tofu Curry

Tofu Curry, creamy Indian style tofu curry made with onion tomato masala, spices and cashew cream.

Prep Time5 mins
Cook Time25 mins
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Author: Madhavi

Ingredients

  • medium onion- 1 thinly sliced

  • ripe tomato- 2 chopped

  • 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
  • 1/4 tsp chilly powder or black pepper
  • 1 tbsp corn starch
  • 1/4 tsp salt

spices-

  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilly powder or cayenne I used kashmiri red chilly powder
  • 1 tsp garam masala or to taste
  • 1/2 tsp coriander powder
  • salt to taste

to make cashew cream-

  • about 10 whole cashew
  • 1/2 cup hot water

Instructions

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.

to make cashew cream -

  • Soak cashew in hot water for ten minutes.
  • Puree the cashew and water until smooth.

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 and cook till mushy.
  • 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.