"How to Make Perfect Tofu Butter Masala | Creamy Indian Curry Recipe" l No Coconut Milk to get this creamy texture
Vegan Tofu Butter Masala l You wont believe its Tofu :) l Soya Paneer masala
Dive into the rich and creamy goodness of Tofu Butter Masala-a vegan twist on a classic Indian dish that's seriously addictive. Imagine tender tofu cubes soaking up a velvety tomato-based gravy bursting with traditional spices.
To whip up this flavor-packed masterpiece, start by marinating tofu in a spicy yogurt blend, then pan-fry until golden and crispy. Meanwhile, cook up a storm with onions, garlic, ginger, and a secret spice mix to create that rich butter masala sauce. Throw in tomatoes, cashews, and a splash of coconut cream for extra oomph.
Serve this heavenly dish with rice or naan and prepare to be amazed. It's creamy, dreamy, and totally vegan-you won't believe it until you taste it! Trust me, you're in for a treat with every bite of this mouthwatering Tofu Butter Masala.
Tofu Butter Masala:
Ingredients:
For Marinating Tofu:
500g firm tofu, sliced into thin strips
2 tbsp mustard oil
2 tbsp Kashmiri red chili powder
2 tbsp ginger garlic paste
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp amchur powder (dry mango powder)
1/2 tsp black salt
1 tsp garam masala
1 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped
Salt to taste
1/2 cup thick vegan yogurt
1 tbsp lemon juice
For Grilling:
Oil for brushing
For Butter Masala Gravy Base:
2 tbsp oil
1 tsp cumin seeds
3-4 medium-sized onions, sliced
10-15 cloves of garlic
1-inch piece of ginger, roughly chopped
3-4 green chilies
Powdered Spices:
2 tbsp Kashmiri red chili powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp dried fenugreek leaves (kasuri methi)
6-7 whole Kashmiri red chilies
3-4 green cardamom pods
1 kg tomatoes, roughly chopped
1/3 cup cashew nuts
Small handful of coriander stems
Salt to taste
2 tbsp vegan butter
For Butter Masala Final Cooking:
2 tbsp vegan butter
1 tsp oil
1 medium-sized onion, chopped
3 tbsp chopped garlic
1 tbsp Kashmiri red chili powder
Butter Masala gravy base
Hot water as required
1 tsp sugar
Shredded grilled tofu
1/2 tsp toasted kasuri methi
1/2 tsp garam masala
Salt to taste
2 tbsp vegan butter
5-6 tbsp vegan cream
Fresh coriander for garnish
Instructions:
For Marinating Tofu:
In a mixing bowl, combine mustard oil and Kashmiri red chili powder. Mix well.
Add all the remaining marinade ingredients to the bowl and mix thoroughly.
Toss in the tofu strips, ensuring they're evenly coated. Let them marinate for at least an hour or ideally longer.
Smoke the marinated tofu for 4-5 minutes if desired.
Grill the tofu on a grill pan or in the oven at 220°C for 5-6 minutes until golden brown. Let it cool slightly, then shred it into thin strips.
For Butter Masala Gravy Base:
Heat oil in a stockpot over medium heat. Add cumin seeds and sliced onions. Sauté until onions turn light golden brown.
Add garlic, ginger, green chilies, powdered spices, whole chilies, and green cardamom. Cook for a minute.
Add tomatoes, cashew nuts, coriander stems, salt, and vegan butter. Cook on medium-high heat for 5 minutes.
Reduce the heat, cover, and cook for 25-30 minutes on medium-low heat until the tomatoes are soft and mushy.
Let the mixture cool down, then transfer it to a blender and grind into a smooth puree. Strain the puree through a sieve and set aside.
For Butter Masala Final Cooking:
Heat vegan butter and oil in a pan over medium heat. Add chopped onions, garlic, and green chilies. Sauté until onions are translucent.
Lower the heat and add Kashmiri red chili powder. Cook for about a minute.
Add the strained butter masala gravy base. Adjust the consistency with hot water if needed.
Add sugar/honey and cook for 15-20 minutes on medium flame, stirring occasionally.
Add the shredded grilled tofu and cook for another 5-6 minutes.
Stir in toasted kasuri methi and garam masala. Adjust salt to taste.
Lower the heat and add vegan butter and cream. Cook for a minute, then remove from heat.
Garnish with fresh coriander leaves.
Serve hot with vegan butter garlic naan or rice.
Enjoy your creamy and flavorful Tofu Butter Masala!
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