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Tofu Makhani Curry

This Tofu Makhani Curry recipe is a rich and flavorful vegan dish that combines marinated tofu with a creamy, spiced sauce. The tofu is marinated in a blend of lemon juice, cumin, and turmeric, then simmered in a tomato-based sauce with coconut milk and aromatic spices. The result is a satisfying meal that pairs perfectly with naan, rice, or any bread of your choice. 
This recipe offers a delicious and easy way to enjoy a hearty and nutritious curry, especially to vegans. 
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 150 kcal

Equipment

  • 1 Wok or wide pan
  • 1 Set of Measuring Spoons
  • 1 One Set of measuring cups
  • 1 Blender
  • 1 Cutting Boards and Knives

Ingredients
  

For the Marinade:

  • 1 tablespoon fresh lemon juice
  • ½ tablespoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 14-ounce package firm tofu

Ingredients for the Sauce

Base Ingredients:

  • 2 tablespoons oil
  • 1 yellow onion peeled and diced
  • 14 oz fresh or canned tomatoes
  • 1 tablespoons ginger garlic paste
  • ½ cup full-fat coconut milk or 1 cup if not using cashews
  • ¼ cup cashews whole or pieces (optional)

Spices:

  • 1 teaspoon ground Kashmiri mirch or paprika
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 inch cinnamon stick
  • 2 whole cloves
  • 2 green cardamom pods use only seeds, discard the husk
  • 1 tablespoon kasoori methi
  • 1 teaspoon salt

For Garnish:

  • 2 tablespoons cilantro leaves and tender stems
  • 1 tablespoon vegan butter optional

For Serving:

  • Any bread of your choice
  • Naan
  • Basmati rice
  • Cucumber salad

Instructions
 

Prepare Marinade:

  • In a large bowl, whisk together the lemon juice, ground cumin, and turmeric powder.
  • Drain and pat the tofu dry, then cut it into 1-inch cubes. Add the tofu to the turmeric marinade, gently stirring to coat. Let it sit at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.

Prepare Sauce:

  • In a large pot over medium heat, heat the oil. Add cumin seeds , cinnamon sticks, whole cloves, and cardamom seeds. Let spices get fragrant.
  • Add the diced onion. Cook, stirring frequently, until the onions become translucent, about 5 minutes.
  • Lower the heat, then add the ginger garlic paste. Stir in the tomatoes, cashews (if using) and paprika, and kasoori methi. Cook until the sauce thickens, about 10 minutes. Add 1 cup water.
  • Use an immersion blender or transfer the mixture to a blender and purée until smooth, then return to the pot. You can remove the cinnamon stick if you like, But I leave all whole spices in. They all disintegrate in the blender and add more flavor to the sauce.

Combine and Finish:

  • Gently stir in the coconut milk, salt, garam masala, and marinated tofu.
  • Simmer over low heat, uncovered, until the tofu absorbs the color and flavor of the sauce, about 5 minutes. Stir occasionally but gently to avoid breaking up the tofu.
  • Garnish with cilantro.
  • Top with vegan butter

Serve

  • Transfer the dish to a deep platter or large shallow serving bowl.
  • Serve with warm naan, basmati rice, yogurt, and cucumber salad.

Video

Notes

1. Rich and Creamy: Tofu Makhani features a luxurious tomato-based gravy infused with aromatic Indian spices and cashew cream for a velvety texture.
2. Protein-Packed: Tofu serves as a high-protein, plant-based substitute for paneer, making this dish perfect for vegans.
3. Easy to Customize: Adjust the spice levels and sweetness to suit your taste, or add vegetables for extra nutrition.
4. Approximate Calories: A serving of tofu makhani contains around 250–300 calories, depending on the ingredients used.
5. Perfect Pairing: Serve with whole grain, naan, basmati rice, or quinoa for a complete and satisfying meal.
Keyword tofu recipes