Tofu Butter Masala Instant Pot-Tofu Tikka masala
Tofu butter masala, tofu tikka masala or butter tofu, however you may call it.. this curry is lip smacking and super delicious. Tofu butter masala is made of Tofu in a tomato based gravy.! Making in Instant pot is super easy.!
Usually we make Paneer butter masala (PBM) and love it with Naan and rice. But Tofu is a vegan substitute and is equally delicious as paneer 🙂Â
I think my Tofu butter masala turned out exactly same as Paneer butter masala , even in the taste because I fried tofu very well, till crispy and it helped retained the texture of Tofu similar to Paneer.
Vegans can substitute ghee with vegan butter. This dish will be a great for potlucks and parties 🙂Â
If you have heavy cream, you can use it instead of cashews but add it at the end while serving.!Â
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Tofu butter masala is a healthy side dish which tasty, flavorful and picky eaters approved. The sauce is finger licking good 😀 I hope you try it.
If you try it, leave your feedback and I would love to hear your tofu butter masala experience.Â
Serve Tofu butter masala with Naan, Chapati, Cumin rice or Basmati Rice.
For Stove top:Â
Follow the same instructions below in a wide pan(with a lid) till step 13.Â
After step 13, cook the curry with the lid for 5 to 8 mins till all the flavors are absorbed well.!
For Instant Pot:Â
Tofu Butter Masala
- 2 tbsps ghee or butter (or vegan butter)
- 2 tsps cumin seeds
- 2 tbsps ginger garlic paste
- 14 oz Firm tofu (cut into 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 to 4 cloves
- 2 cardamom
- 1/4 cup Cashews
- 1 green chili (or to taste)
Spices
- 2 tsps Coriander seeds powder
- 1 tsp Turmeric powder
- Salt (to taste)
- Red chili powder (to taste)
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Take the tofu, drain the water well and cut into pieces
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Pan fry them with little oil till sides are golden brown and crisp. This will prevent the breaking of tofu in curry.
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I air fried the tofu in an air fryer, at 400F for 10 minutes, flipping in between. sprayed with little oil
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Now make a smooth paste with all the ingredients mentioned under sauce.
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Now turn on the instant pot, put it on saute mode high
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Add ghee, let it get hot. once hot add cumin seeds and fry well
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Add ginger garlic paste and fry for 2 to 3 mins, till golden brown.
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Now add the sauce to the pot and mix well. Cook for 5 to 7 mins till ghee leaves the sides and sauce is well cooked.
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Sauce may splatter, if desired switch to saute mode low or use a splatter guard.
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If sauce is too thick and sticking to bottom add 1/4 to 1/2 cup water. I added 1/2 cup water (as you can see from video)
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After sauce is cooked, add all the ingredients mentioned under the spices and mix well.
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Add Tofu pieces and water as needed, I added 1/2 cup water.
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Turn off saute mode
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Put the lid, vent to sealing position and do manual high 2 mins
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Do natural release or quick release after 10 mins in warm mode.
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Garnish with cilantro
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Serve with Naan or rice of your choice.!
- 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 thin then do saute mode till desired consistency is reached.Â
- In the same sauce, any other vegetables, paneer or meat can be cooked. ( adjust the cooking times as needed).Â
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