Tofu Butter Masala, Tofu Tikka Masala

By: Subhadra Burugula

Tofu Butter Masala, Tofu Tikka Masala
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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."]
cuisine icon Keywords
1/2 inch pieces cinnamon, 15-30 min, 4 servings, cardamom, cashews, cilantro to garnish, cloves, contributed, cook 17 min, coriander seeds powder, cumin seeds, easy, firm tofu, ghee or butter, ginger-garlic paste, gluten free, green chili or to taste, indian, onion, prep 8 min, pressure cook, red chili powder to taste, salt to taste, sauté, side dish, Subhadra Burugula, tomatoes, turmeric powder, vegan, vegetarian, water or as needed

prep icon Prep Time
8 min
cook icon Cook Time
17 min

serving icon Servings
4 servings
Ingredients
  • 2 tbsp ghee or butter
  • 2 tsp cumin seeds
  • 2 tbsp Ginger-Garlic paste
  • 14 ounces Firm tofu
  • 1 cup water or as needed
  • cilantro to garnish
  • 2 small tomatoes
  • 1 small onion
  • 4 small 1/2 inch pieces cinnamon
  • 3-4 cloves
  • 2 cardamom
  • 1/4 cup cashews
  • 1 green chili or to taste
  • 2 tsp coriander seeds powder
  • 1 tsp turmeric powder
  • Salt to taste
  • Red chili powder to taste
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 to 1/2 cup water. I added 1/2 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.
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