Tofu Curry Recipe (Restaurant Style)

Method12 steps

1. 1

   Step 1: Wrap the 200 g extra-firm tofu in kitchen towels, gently press out excess moisture and dice into 1-inch cubes. Mix ¼ tsp tofu salt, 1 tsp chosen chili powder or paprika, ½–¾ tsp garam masala and optional 1 tbsp kasuri methi in a bowl.

   Uses 200 g extra-firm tofu, dried and diced into 1-inch cubes · ¼ tsp tofu-marination salt · 1 tsp Kashmiri chili powder or paprika for tofu · ½–¾ tsp garam masala for tofu · 1 tbsp optional kasuri methi for tofu

   
2. 2

   Step 2: Toss the dried tofu cubes in the prepared dry spice mixture until coated. Set aside while making the curry.

   Uses dried diced tofu and tofu-marination spice mix

   
3. 3

   Step 3: Choose one cream route. For cashews (20) or almond flour (4 tbsp), grind the 20 cashews OR 4 tbsp almond flour, then blend with the separate ½ cup water into a smooth cream. For coconut milk (1 cup), simply measure 1 cup ready coconut milk without blending water. Reserve 1 tsp of your selected prepared cream or milk for the final garnish, keeping the rest for the curry.

   Uses 20 cashews (about ¼ cup), only on cashew-cream route · 4 tbsp almond flour, only instead of cashews or coconut milk · ½ cup water for cashew or almond cream · 1 cup coconut milk, only instead of cashew/almond cream

   
4. 4

   Step 4: Heat 2 tbsp from the divided 3 tbsp oil supply. Add the optional 1 bay leaf, one 2-inch cinnamon piece and 2 green cardamoms. When sizzling, add ¼ cup chopped onion and sauté over medium-high heat until deep golden.

   Uses First 2 tbsp oil for curry base · 1 optional bay leaf · One 2-inch cinnamon piece, optional · 2 optional green cardamoms · ¼ cup finely chopped onion

   
5. 5

   Step 5: Lower the heat. Add either 1 tbsp ready ginger-garlic paste OR ½ tbsp grated ginger plus ½ tbsp minced garlic, and the optional deseeded green chili (1). Sauté for 1 minute until aromatic.

   Uses deep-golden onion and optional whole spices · 1 tbsp ready ginger-garlic paste · ½ tbsp grated ginger, with garlic instead of paste · ½ tbsp minced garlic, with ginger instead of paste · 1 optional green chili, deseeded and slit

   
6. 6

   Step 6: Quickly stir in ½ tsp curry salt, ¼ tsp turmeric, 1–2 tsp chosen curry chili powder or paprika, 1–1½ tsp curry garam masala, ½ tsp cumin powder and 1–1½ tsp coriander powder. Do not let the powders burn.

   Uses fragrant ginger-garlic onion base · ½ tsp initial curry salt · ¼ tsp turmeric for curry · 1–2 tsp Kashmiri chili powder or paprika for curry · 1–1½ tsp garam masala for curry · ½ tsp cumin powder · 1–1½ tsp coriander powder

   
7. 7

   Step 7: Immediately add the 450 g fresh puréed tomatoes OR 1 cup passata. Cook partially covered over medium-high heat, stirring occasionally, until reduced and the tomatoes lose their raw flavor.

   Uses briefly cooked curry spice base · 450 g fresh tomatoes, puréed · 1 cup passata or bottled tomato purée, instead of 450 g fresh tomatoes

8. 8

   Step 8: Reduce the heat and add the selected cream or coconut milk from step 3, keeping its reserved 1 tsp garnish aside. On a cashew/almond route, add the separate 1 cup hot curry water. On the coconut route, omit that measured cup and use only a little extra hot water if needed. Stir, bring to a rolling boil, then reduce to medium and cook partially covered until traces of oil appear on top.

   Uses reduced tomato curry base · Selected prepared cream or milk, excluding reserved 1 tsp garnish · 1 cup hot curry water, only on the cashew or almond route; omit on the coconut route · Unmeasured extra hot water only if coconut sauce needs it

9. 9

   Step 9: Add ¾ cup frozen or boiled peas and cook until tender. Add extra hot water only if needed to cook the peas or keep the sauce from drying.

   Uses simmered tomato-and-cream curry sauce · ¾ cup frozen or boiled green peas · Extra hot cooking water only if needed for peas or consistency

10. 10

    Step 10: Meanwhile, heat the remaining 1 tbsp oil in a separate nonstick pan. Add the spice-coated tofu from step 2 and fry over medium to low heat for 2 minutes, then turn gently and fry the other sides. Take off the heat before the spices scorch; do not over-fry.

    Uses Remaining 1 tbsp oil for tofu frying · spice-coated tofu cubes

11. 11

    Step 11: Once the curry is thick and the peas tender, stir in optional 1 tsp maple syrup or sugar to balance the flavors. Taste and add extra salt only if needed. Fold in the fried tofu gently.

    Uses thick pea curry with chosen cream · 1 tsp optional maple syrup or sugar · Extra curry salt only to taste · pan-fried spiced tofu

12. 12

    Step 12: Turn off the heat, cover and rest for at least 15 minutes. Garnish with chopped coriander leaves or a little extra kasuri methi, and the 1 tsp selected cream or coconut milk reserved in step 3. Serve with rice or flatbreads.

    Rest before serving · 15 minUses finished tofu and pea curry · Chopped coriander leaves to garnish, as desired · A little extra kasuri methi to garnish instead of coriander · Reserved 1 tsp selected prepared cream or coconut milk