Paneer butter tofu curry

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Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 483kcal

Ingredients

Paneer and Tofu

  • 200 g paneer cubed
  • 200 g tofu cubed
  • 1 tbsp vegetable oil
  • salt to taste

Curry

  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1 large onion finely chopped
  • 3 cm piece of ginger minced
  • 3 garlic cloves minced
  • 2 large tomatoes pureed
  • 1/2 cup heavy cream
  • 1/4 cup cashew nuts soaked in hot water
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground masala
  • salt to taste
  • water as needed

Instructions

Start by preparing the paneer and tofu:

  • Heat 1 tablespoon of vegetable oil in a pan over medium heat.
  • Add the paneer and tofu cubes and sauté until they turn golden brown.
  • Remove them from the pan and set them aside.

For the curry:

  • In the same pan, add 2 tablespoons of butter and 1 tablespoon of vegetable oil. Heat over medium-low heat.
  • Add the finely chopped onions and sauté until they turn translucent and lightly browned.
  • Add the minced garlic and ginger to the pan. Sauté for another minute or until the raw smell disappears.
  • While the onions, garlic, and ginger are cooking, blend the soaked cashew nuts with a little water to make a smooth paste.
  • Add the tomato puree to the pan and cook for 5-7 minutes until the mixture thickens and the oil begins to separate from the tomato paste.
  • Stir in the cashew nut paste and continue cooking for another 2-3 minutes.
  • Add the red chili powder, ground coriander, ground cumin, and salt. Cook for a few more minutes until the spices are well incorporated and the oil separates.
  • Pour in the heavy cream and mix well. Let it simmer for a few minutes until the gravy thickens.
  • Add the sautéed paneer and tofu cubes to the gravy. Gently mix them in without breaking them.
  • Sprinkle garam masala over the curry and stir to combine.
  • If the curry is too thick, you can add some water to achieve your desired consistency. Simmer for a few more minutes.
  • Taste the curry and adjust the salt and spice levels according to your preference.
  • Once everything is well combined and the paneer and tofu are heated through, remove the curry from the heat.
  • Serve the Paneer Butter Tofu Curry hot with steamed rice, naan, or roti.
    Enjoy your homemade Paneer Butter Tofu Curry!
Nutrition Facts
Paneer butter tofu curry
Amount per Serving
Calories
483
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
9
g
Cholesterol
 
84
mg
28
%
Sodium
 
83
mg
4
%
Potassium
 
307
mg
9
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
15
g
30
%
Vitamin A
 
1306
IU
26
%
Vitamin C
 
12
mg
15
%
Calcium
 
352
mg
35
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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