Butter tofu curry | ProVeg International

Ingredients

• 300 g Firm tofu (pressed and chopped into cubes)
• 4 tbsp Coconut yoghurt
• 1 tsp Lemon juice
• 1 tbsp Ginger-garlic paste
• ½ tsp Red chilli powder
• ½ tsp Garam Masala
• ¼ tsp Turmeric powder
• Salt (to taste)
• 2 tbsp Oil or plant-based butter
• ½ tsp Cumin seeds
• 1 large Bay leaf
• 1 medium Onion (finely chopped)
• 2 large Tomatoes (pureed)
• 4 tbsp Cashews ((40g) soaked and blended)
• 150 ml Coconut milk
• 1 tsp Kashmiri red chilli powder
• 1 tsp Coriander powder
• ½ tsp Cumin powder
• ½ tsp Kasuri methi (dried fenugreek leaves) (crushed)
• 1 tsp Sugar or maple syrup
• 2 tbsp Fresh coriander leaves (for garnish)