Tofu Butter Masala

Tofu – Does it ring a bell in all your heads. Yes it is similar to Paneer. Paneer is made with cow’s milk, whereas tofu from soy milk. As the word soya all of us can shout “healthy”. Yes it is a healthier option compared to Paneer. As my hubby was born bought up in Malaysia tofu used to be commonly available when compared to Paneer. Malaysian cuisine claims more usuage of tofu in different forms. After marriage I got to live there for almost 8 years and I also like Tofu a lot. So we guys prefer Tofu rather than Paneer. It doesn’t taste very different also. All of you can try this version of my TOFU BUTTER MASALA.IMG_4877

I adapted this recipe from VahRehVah but changed according to my way.

Cuisine: Indian(North) | Category: North Indian Side Dishes | Prep time: 15 mins | Cook time: 30 mins |

                                                                                    Serves: 4

IMG_4878

Ingredients

  • Onion – 1 small sized(finely chopped)
  • Tofu – 2 slices 1″ thick (or as required)
  • Red chili pdr.- 1 1/2 tsp. (reduce/increase according to taste)
  • Garam Masala – 1 tsp.
  • Kasuri Methi – 2 tsp.
  • Salt as needed

To Grind

  • Onion – 1 big sized (roughly chopped)
  • Tomatoes – 4 medium sized (roughly chopped)
  • Ginger – 1″ piece
  • Garlic – 4 cloves
  • Green chilies – 2 nos.
  • Cashew – 15 nos.
  • Raisins – 20 nos.
  • Yogurt – 1 cup

METHOD

  • Chop onion, tomato & get all your ingredients ready.
  • Cut the tofu into 1″ pieces and set aside.
  • Take oil in a pressure cooker.
  • Now add the ginger, garlic and green chilies and fry for a min.
  • After that add onion and tomato and saute for 2 mins.
  • Add cashews and raisins and add one cup of water and close the pressure cooker. Cook for one whistle.
  • Meanwhile take oil in a pan or vessel and fry the tofu cubes until slightly golden. Set aside.
  • Now after the pressure releases transfer the contents to a blender and allow it to cool.
  • Add a cup of yogurt.
  • Blend the contents to a smooth paste. Set aside.
  • Take a vessel and add little oil and butter.
  • Add onion and fry till they are translucent.
  • After that add the ground paste and required amount of salt.
  • Now add red chili powder and garam masala powder and allow it to simmer for 5 mins.
  • Time to add the fried tofu cubes.
  • Again cover the vessel and allow it to simmer for another 5 mins. This will allow the juices of the gravy to seep into the tofu pieces.
  • Finally crush the kasuri methi and add them in the gravy. Allow it to boil a min. and then switch the stove.
  • Tofu Butter Masala is ready to be served with roti/phulka or any other naan varieties.

Note : Tofu should not be fried until crisp. Need to be fried until the pieces are golden colour.

Adding yogurt while blending the contents is better.

Using pressure cooker is my way of doing it, I like it that way. Easier also. It can be done on stove top also the nthe cooking time will vary.

If you like the gravy to be silky smooth no need to add onion, just add the ground paste and do everything else.

Visual clicks

Take all the ingredients.
Take all the ingredients.
Add little oil in a pressure cooker.
Add little oil in a pressure cooker.
Add chopped green chilies, ginger and garlic.
Add chopped green chilies, ginger                              and garlic.
After that add the rough chopped onions.
After that add the rough chopped onions.
Now goes the tomatoes.
Now goes the tomatoes.
Finally add the cashews and raisins.
Finally add the cashews and raisins.
Add little water and close the pressure cooker.
Add little water and close the pressure cooker.
Cover the pressure cooker and cook the vegetables for one whistle.
Cover the pressure cooker and cook for one whistle.
Open the pressure cooker after the pressure releases.
Open the pressure cooker after the pressure releases.
Transfer the contents to a blender and allow it to cool completely.
Transfer the contents to a blender and allow it to cool completely.
Add a cup of yogurt.
Add a cup of yogurt.
Blend everything to a smooth paste.
Blend everything to a smooth paste. Set aside.
Heat oil in a small vessel.
Heat oil in a small vessel.
Cube the tofu.
Cube the tofu.
Deep fry the tofu until slightly brown.
Deep fry the tofu until slightly brown.
This is how it will look after frying.
This is how it will look after frying.
Transfer the tofu's to a plate.
Transfer the tofu’s to a plate. Fry the remaining tofu’s also and set aside.
Add little oil and little butter in a vessel.
Add little oil and little butter in a vessel.
Add finely chopped onions and fry them until translucent.
Add finely chopped onions and fry them until translucent.
Transfer the ground paste.
Transfer the ground paste.
Add reuired amount of salt.
Add required amount of salt.
Add red chili powder and garam masala.
Add red chili powder and garam masala.
Close the vessel and allow the contents to cook for few mins.
Close the vessel and allow the contents to cook for few mins.
Check the spice level and adjust accordingly and then transfer the fried tofu's into the gravy.
Check the spice level and adjust accordingly and then transfer the fried tofu’s into the gravy.
Close the vessel and allow the contents to cook for few mins.
Again allow it to cook covered in a slow flame for atleast 5 mins. This allows the juices of the gravy to seep in the tofu.
Again allow it to cook covered in a slow flame for atleast 5 mins. This allows the juices to seep in the tofu. Finally add the crushed kasuri methi.
Finally add the crushed kasuri methi.
IMG_4873
All ready to be served.

The Tofu Butter Masala is ready to be served. Serve them with roti/phulka/naan/stuffed roti’s. Try and let me know if you liked it.

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5 thoughts on “Tofu Butter Masala

    1. Try some. It’s a healthier version. I have added little oil. U can actually omit that also it will taste super Gud. Don’t deep fry the tofu – instead pan fry and add. No one can say it is not like the original. I always prefer things healthier.

      Liked by 1 person

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