
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.