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Tofu Butter Masala Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Servings: 3
Author: Hari Chandana Ponnaluri


  • 200 gms Tofu
  • 1 large Onion
  • 2 large Tomatoes
  • 2 Garlic Cloves
  • 1 inch piece Ginger
  • 10 – 15 Cashews
  • 1/2 tsp Garam Masala
  • 2 tsp Oil
  • 3 tbsp Butter
  • 1/4 tsp Turmeric Powder
  • Red Chilli Powder as needed
  • 1/2 tsp Kasoori Methi
  • 1 Bay Leaf
  • Salt to taste
  • 1 Sprig Coriander Leaves


  • 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.