Tofu Makhani Recipe

Ingredients

• 454 g (1 lb)extra-firm tofu
• 1 teaspoonkosher salt
• 1/2 teaspoonKashmiri red chilli powder
• 1/4 teaspoonground turmeric
• 1/2 teaspoongaram masala
• 1/2 teaspoonginger paste
• 1/2 teaspoongarlic paste
• 20cashews
• 60 ml (1/4 cup)warm water
• 2 tablespoonsghee or oil
• 1 largeyellow onion, finely diced
• 1/2 teaspoonginger paste
• 1/2 teaspoongarlic paste
• 240 ml (1 cup)tomato purée, or 2 tomatoes puréed
• 1 teaspoonkosher salt
• 1/2 teaspoonKashmiri red chilli powder
• 1/4 teaspoonground turmeric
• 1/2 teaspoongaram masala
• 2 tablespoonstomato purée
• 240 ml (1 cup)water
• 2 teaspoonssugar
• 1 tablespoonkasoori methi (dried fenugreek leaves)
• 2 tablespoonscoriander, finely chopped

Instructions

1. 1

   Press and cube

   Wrap the tofu in paper towels and place a heavy pot on top to press out excess water for 5 minutes. Cut it into 2.5 cm (1-inch) cubes.

2. 2

   Marinate tofu

   Add the salt, chilli powder, turmeric, garam masala, ginger paste and garlic paste to the tofu. Toss gently to coat, then leave to marinate for 15 minutes.

3. 3

   Blend cashews

   Soak the cashews in the warm water for 15 minutes. Blend them into a smooth paste and set aside.

4. 4

   Cook the onion

   Heat the oil in a medium pan, add the onion and sauté over medium heat for 8–10 minutes, covering the pan to speed up cooking. When the onion is translucent and lightly browned, add the ginger and garlic pastes and sauté for 1 minute.

5. 5

   Build the sauce

   Add the tomato purée, salt, chilli powder, turmeric and garam masala. Mix and cook over medium-low heat for 5 minutes, until oil begins to separate at the sides. Stir in the tomato paste and water, cover and cook over low heat for 10 minutes. Add the sugar, cashew paste and kasoori methi.

6. 6

   Brown the tofu

   Heat oil in a non-stick frying pan and add the ghee or oil. Arrange the marinated tofu in the pan, spooning any excess marinade over it. Cook over medium heat for 3–5 minutes, then gently turn the pieces with a flat spatula. Cook for a further 3–5 minutes, until lightly browned.

7. 7

   Simmer together

   Add the fried tofu to the sauce and stir gently. Cook for 2–3 minutes, or until the sauce reaches a gentle simmer.

8. 8

   Garnish and serve

   Scatter over the chopped coriander and serve hot.

What is tofu makhani?

Makhani is a rich, tomato-based curry style associated with North Indian cooking. This vegan take replaces the dairy often found in makhani sauces with a smooth cashew paste and uses tofu in place of meat or paneer.

The method builds flavour in stages: spiced tofu is browned separately, while the sauce cooks down with onion, tomato and fenugreek. Bringing them together at the end helps the tofu keep its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 11g protein, 14g carbs, 13g fat.

The carbohydrates mainly come from the tomato, onion, cashews and sugar; the fat comes largely from the cashews and the ghee or oil. Tofu contributes most of the protein. Serve with vegetables alongside, or choose a modest portion of rice or flatbread to round out the plate.

The tofu marinade

Pressing: A brief press removes surface water so the tofu is easier to coat and brown. Cut the cubes evenly so they cook at about the same rate.

Spices: Salt, chilli, turmeric, garam masala, ginger and garlic season the tofu before it meets the sauce. Give the pieces the full 15 minutes to take on the marinade.

A creamy sauce without dairy

Cashews: Soaking softens the nuts and makes them easier to blend into a smooth paste. Blend thoroughly so the finished sauce feels creamy rather than grainy.

Tomatoes: The purée gives the sauce its base, while tomato paste adds concentration. Cooking the mixture before adding the water lets the spices mingle with the tomato.

Watch the cooking cues

Onion: Cook until translucent and lightly browned, not merely softened; this is the base for the sauce's savoury flavour. Covering the pan helps it cook through during the stated 8–10 minutes.

Tofu: Turn the cubes carefully after 3–5 minutes on the first side, then cook the other side until lightly browned. The aim is colour on the outside, not a hard crust.

Sauce: Once the tofu is added, a gentle simmer for 2–3 minutes is enough to bring everything together. Avoid a vigorous boil, which can break up the tofu.

Kasoori methi and finishing

Kasoori methi is dried fenugreek leaf, added to the sauce near the end for its distinctive savoury aroma. Stir it in with the cashew paste and sugar so it is distributed throughout.

Fresh coriander goes on just before serving, adding a bright contrast to the rich sauce. Serve the curry hot.

What to serve alongside

Rice is a straightforward match for the tomato and cashew sauce, while flatbreads are useful for scooping it up. For a fuller meal, add a simple vegetable side such as greens or roasted cauliflower.

Recipe notes & tips

• Cut the tofu into evenly sized cubes so they brown at a similar pace.
• Use a non-stick pan and turn the tofu gently to help keep the cubes intact.
• Blend the soaked cashews until completely smooth for a more even sauce.
• Keep the sauce at a gentle simmer after adding the tofu.
• Have the rice or flatbreads ready before the curry reaches its final simmer.

Variations

• Adjust the heat: Use less Kashmiri chilli powder for a milder curry.
• Add vegetables: Stir cooked greens into the sauce just before adding the tofu.
• Use fresh tomatoes: Purée 2 tomatoes in place of the prepared tomato purée.
• Change the herbs: Finish with extra coriander if you prefer a fresher garnish.
• Make it oil-free: Use the listed oil-free option only if your pan allows the tofu to brown without sticking.

Common mistakes to avoid

• Skipping the press: Excess water makes the tofu harder to coat; press it under a heavy pot for the full 5 minutes.
• Rushing the marinade: The spices need the stated 15 minutes to coat the tofu well.
• Undercooking the onion: Wait for it to turn translucent and lightly browned before adding the pastes.
• Leaving the cashews coarse: Blend them into a smooth paste before adding them to the sauce.
• Overturning the tofu: Let the first side cook for 3–5 minutes, then flip gently with a flat spatula.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until hot throughout, adding a little water if the sauce has thickened.

Frequently asked questions