Leave a Reply
Want to join the discussion?Feel free to contribute!
Stuffed Baby Eggplant Curry
Tofu Butter Masala, Tofu Tikka Masala
| By : |
| Prep Time | 8 minutes |
| Cook Time | 17 minutes |
| Servings |
4 servings
|
Ingredients
- 2 tbsp ghee or butter
- 2 tsp cumin seeds
- 2 tbsp Ginger-Garlic paste
- 14 ounces Firm tofu cut into bite sized pieces
- 1 cup water or as needed
- cilantro to garnish
For sauce/gravy
- 2 small tomatoes chopped
- 1 small onion chopped
- 4 small 1/2 inch pieces cinnamon
- 3-4 cloves
- 2 cardamom
- 1/4 cup cashews
- 1 green chili or to taste
Spices
- 2 tsp coriander seeds powder
- 1 tsp turmeric powder
- Salt to taste
- Red chili powder to taste
Ingredients
For sauce/gravy
Spices
|
|
Instructions
- Take the tofu, drain the water well and cut into pieces
- Pan fry them with little oil until sides are golden brown and crisp. This will prevent the breaking of tofu in curry. ( I air fried the tofu in an air fryer, at
400°F for 10 minutes, flipping in between. sprayed with little oil) - Make a smooth paste with all the ingredients mentioned under sauce..
- Turn on the instant pot, put it on saute mode high.
- Add ghee, let it get hot. once hot add cumin seeds and fry well.
- Add ginger garlic paste and fry for 2 to 3 mins, until golden brown.
- Add the sauce to the pot and mix well. Cook for 5 to 7 minutes until ghee leaves the sides and sauce is well cooked.
- Sauce may splatter, if desired switch to saute mode low or use a splatter guard.
- If sauce is too thick and sticking to bottom add
1/4 cup to1/2 cup water. I added1/2 cup water (adjust as you need) - After sauce is cooked, add all the ingredients mentioned under the spices and mix well.
- Add Tofu pieces and water as needed, I added
1/2 cup water. - Turn off saute mode
- Put the lid, vent to sealing position and do manual high 2 minutes.
- Natural release or quick release after 10 mins in warm mode.
- Garnish with cilantro.
- Serve with Naan or rice of your choice.
Recipe Notes
If using heavy cream instead of cashews, add heavy cream at the end once the curry is done.
After the curry is done, if your sauce is too thick add some water and do saute mode for couple of minutes. If you sauce is too think then do saute mode till desired consistency is reached.
In the same sauce, any other vegetables, paneer or meat can be cooked. (adjust the cooking times as needed).
Vegans can skip ghee/butter and use vegan butter or olive oil.
Social media: https://www.facebook.com/subbucooks/
https://www.instagram.com/subbucooks/
http://www.youtube.com/c/subbucooks
Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
This recipe is not vegan. Butter or ghi is not from a plant. Please correct this or mention alternative.
Delicious and easy ! Thank you !
Ghee is NOT VEGAN. please remove from your Vegan recipes. Thanks.
One of the instructions says make the sauce ingredients into a paste. How??
The flavors are very good but i believe the method is wrong. Next time I will pressure cook the sauce then puree it with an immersion blender and add the tofu afterward. It makes much more sense.
This isn’t vegan.
This recipe calls for butter or ghee. Please remove the vegan tag!