The Easy Way to Make an Authentic, Delicious, Indian Tofu Curry
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I’ve been asked if it’s overwhelming to introduce young kids to an authentic curry, like this Indian tofu curry.
I have to say this-
my husband and I believe it’s important for children to expand their taste palates at a young age.
When we dine out, we try to keep the younger two, especially, away from the kid’s menu, and have them share a dish off the adult’s menu.
As a mom who loves to hide veggies and nutritious goodness in food my kids enjoy, it was only natural I do the same when it came to tofu.
I would love for you to introduce your children to this spice-infused (not spicy!) curry.
Tofu? WHAT?!!
Unknown to many, tofu is actually a great protein alternative and best of all, it’s one of the more affordable choices when it comes to picking protein for your meals.
Did you know you can put tofu into practically anything and get that protein boost your body needs?
Smoothies, shakes, desserts, dips, pasta, breakfast casseroles and even curries?
This past weekend, I made an authentic Indian tofu curry using a pack of Mori-Nu tofu.
I didn’t tell the kids what was in the curry and my son, who is generally the pickiest of all asked if he could have extra servings with his rice, while excitedly telling Hubs, he loved the scrambled egg curry!
How to make this delicious Indian Tofu Curry aka Malai Tofu!
Now Indian cooking isn’t hard once you get your hands on all the required spices.
And thankfully, most local grocery stores will have everything you need.
This particular curry is my spin on a regular restaurant-styled, Malai Paneer (cottage cheese) curry.
It’s very similar to a Paneer Butter Masala and is delicious served with basmati rice, this easy Instant Pot Jasmine recipe or even naa
Ingredients:
1 package firm tofu 
1 red onion – sliced
5 juicy roma tomatoes- cubed
1 inch ginger -chopped
6 garlic cloves- chopped
3 cloves
1 inch cinnamon bark
1/2 tsp cumin seeds
1/4 tsp peppercorns
2 tsp coriander powder
1/2 tsp turmeric powder
1/4-1/2 tsp chilli powder
1 tsp garam masala powder
2 tsps kasoori methi
(dried fenugreek leaves)-optional
1/2 cup heavy cream
4-5 tbsps ghee
(clarified butter) or butter
1/2 cup water
Salt to taste.
Instructions:
Cut the tofu 
into small cubes.
Take a cast iron pan
or regular frying pan and gently sauté the same in a tablespoon of ghee/butter.
Make sure this is on a low flame and the tofu only slightly browns.
When done, gently remove the tofu and place in a bowl till use later in the cooking process.
(You will see water release from the sautéed tofu. Don’t throw this out. Set aside.)
In the same pan, add the remaining ghee/butter and sauté the onions, ginger, and garlic, till the same is golden brown.
Now add to this the cardamoms, cloves, cinnamon bark, bay leaves, peppercorns, and cumin seeds and sauté for another minute.
Once done, add the tomatoes,
coriander powder, chili powder, and a sprinkling of salt to help the tomatoes cook down quickly.
Remove the pan off the stove and leave it to cool.
Once cooled, place the mixture in a blender with the tofu water residue.
Once pureed, pour into the pan, once again and begin to heat on a low flame.
To this curry, add the garam masala, kasoori methi and 1/2 cup water and allow it to simmer, covered with a lid, for about 10 minutes.
Now carefully add the tofu cubes to the curry and gently mix it in, taking care not to crumble the cubes.
Allow the curry to simmer for another 5 minutes and then take the pan off the stove.
Now for the creme de la creme part (pun intended!), pour the cream in and carefully mix.
Taste the curry to season with more salt if required.
And there you have it, a delicious Malai Tofu curry ready for your family and friends to enjoy.
Here’s the printable version of the recipe, to save in your recipe box/binder:
- 1 pack firm tofu
- 1 red onion - sliced
- 5 juicy roma tomatoes- cubed
- 1 inch ginger -chopped
- 6 garlic cloves- chopped
- 3 cardamom pods
- 3 cloves
- 1 inch cinnamon bark
- 1/2 tsp cumin seeds
- 1/4 tsp peppercorns
- 2 bay leaves
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/4-1/2 tsp chilli powder
- 1 tsp garam masala powder
- 2 tsps kasoori methi dried fenugreek leaves-optional
- 1/2 cup cream
- 4-5 tbsps ghee clarified butter or butter
- 1/2 cup water
- Salt to taste.
-
Cut the tofu into small cubes. Take a cast iron pan or regular frying pan and gently sauté the same in a tablespoon of ghee/butter. Make sure this is on a low flame and the tofu only slightly browns.
-
When done, gently remove the tofu and place in a bowl till use later in the cooking process. (You will see water release from the sautéed tofu. Don't throw this out. Set aside.)
-
In the same pan, add the remaining ghee/butter and sauté the onions, ginger and garlic, till the same is golden brown.
-
Now add to this the cardamoms, cloves, cinnamon bark, bay leaves, peppercorns, cumin seeds and sauté for another minute.
-
Once done, add the tomatoes, coriander powder, chili powder and a sprinkling of salt to help the tomatoes cook down quickly.
-
Remove the pan off the stove and leave it to cool. Once cooled, place the mixture in a blender with the tofu water residue. Once pureed, pour into the pan, once again and begin to heat on a low flame.
-
To this curry, add the garam masala and 1/2 cup water and allow it to simmer, covered with a lid, for about 10 minutes.
-
Now carefully add the tofu cubes to the curry and gently mix it in, taking care not to crumble the cubes.
-
Allow the curry to simmer for another 5 minutes and then take the pan off the stove.
-
If you have kasoori methi, this is when you'll add this to the curry, and stir gently.
-
Now for the creme de la creme part (pun intended!), pour the cream in and carefully mix
-
Taste the curry to season with more salt if required.
-
Enjoy!
So good!
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