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    Home » Curry Recipes » Tofu Butter Masala Recipe – How to make Tofu Butter Masala Recipe – Indian Tofu Recipes

    Last Updated: July 17, 2020 | First Published on: December 6, 2015 by Hari Chandana Ponnaluri

    Tofu Butter Masala Recipe – How to make Tofu Butter Masala Recipe – Indian Tofu Recipes

    148 shares
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    how to make tofu butter masala, tofu recipes indian, tofu butter masala

    If you are looking for more curry recipes then do check Badami Paneer, Vendakka thoran, Gutti Vankaya Kobbari Karam, Arbi Ka Saag, Sweet Potato Curry, Aloo Ka Rassawala Shaak, Saag  Aloo and Kalchina Aratikaya Koora.

    Tofu Butter Masala Recipe

    Hari Chandana Ponnaluri
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine South Indian
    Servings 3

    Ingredients
      

    • 200 gms Tofu
    • 1 large Onion
    • 2 large Tomatoes
    • 2 Garlic Cloves
    • 1 inch piece Ginger
    • 10 – 15 Cashews
    • ½ tsp Garam Masala
    • 2 tsp Oil
    • 3 tbsp Butter
    • ¼ tsp Turmeric Powder
    • Red Chilli Powder as needed
    • ½ tsp Kasoori Methi
    • 1 Bay Leaf
    • Salt to taste
    • 1 Sprig Coriander Leaves
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    Instructions
     

    • Soak the cashews in hot water for 15 minutes and grind into a smooth paste with little water. Keep it aside.
    • Make a cross cut over the tomatoes and and boil them in water for 5 minutes and let them cool completely. When the tomatoes are cool, peel and discard the skin. Chop and blend them to a puree and set aside.
    • Heat oil in a pan and shallow fry the cubed tofu until they are light brown color. Set them aside.
    • Grind the chopped onion, ginger and garlic into a smooth paste.
    • Heat butter in a heavy bottomed pan and add the bay leaf and ground onion to it. Fry until the raw smell of the onion disappears.
    • Then add the cashew paste and tomato puree and combine well. Let it cook for a couple of minutes.
    • Now add the red chilli powder, turmeric, salt and garam masala and mix until well combined.
    • Add water to adjust the consistency.
    • Let it simmer til the gravy begins to thicken.
    • Add the tofu and cook for another 2 minutes.
    • Add the crushed kasoori methi and combine. Add the chopped coriander leaves.
    • Turn off the flame and serve hot with roti.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    You might also like to check these recipes:

    • Ponnaganti Vepudu, Gulkand Recipe
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    • Sweet Appam, Fried Modak 
    • Ellu Kozhukattai, Green Chutney Pulao 
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    148 shares

    Filed Under: Curry Recipes, Uncategorized Tagged With: gravycurry

    Reader Interactions

    Comments

    1. Ramya Venkat says

      December 07, 2015 at 10:26 am

      Looks so delicious

      Reply
    2. Kousikasa g says

      December 08, 2015 at 3:56 am

      good and appears to be tasty

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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