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Cashew Makhani Tofu Curry
made with Arvinda’s Butter Chicken Masala
Meet our vegan twist on the beloved makhani curry! The word makhan means butter in Hindi and Punjabi, and makhani dishes are known for their buttery, creamy base and luxurious texture. In this plant-based version, tofu, coconut milk, and cashews come together to create a rich, satisfying curry that’s every bit as comforting as the original. Serve it with basmati rice, naan, and a crisp salad for a perfect vegetarian meal.
- Prep Time
15 min - Cook Time
35 min - Serves
2 to 4
| SEASONED TOFU | |
| 2 TSP. | oil |
| 2 TSP. | ARVINDA’S BUTTER CHICKEN MASALA |
| 350g | extra-firm tofu, cubed |
| PINCH | sea salt |
| SAUCE | |
| 1 | large onion, peeled and quartered |
| 2 CUPS | water, divided |
| 1 TBSP. | oil |
| 2 EACH | black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES |
| ⅓ CUP | crushed tomatoes, canned and unsalted |
| 1 TBSP. | ARVINDA’S BUTTER CHICKEN MASALA (add more for a spicier flavour) |
| ¾ TSP. | sea salt, or to taste |
| ½ TSP. | raw cane sugar |
| 400ml (14-ounce) | coconut milk, canned |
| ¼ CUP | cashews, halved |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
| 2 TBSP. | finely chopped cilantro, to garnish |
SEASONED TOFU: In a medium non-stick skillet, heat the oil on medium-high and sprinkle in ARVINDA’S BUTTER CHICKEN MASALA. Stir to blend the masala with the oil. Add the tofu and the salt and stir fry for a few minutes until the tofu is light golden brown on the edges. Set aside.
FOR THE SAUCE: In a small pot, boil the onion with 1 cup of water until softened and cooked. Drain and reserve the onion water for later use. Purée the onion in a food processor until smooth.
In a heavy-based, non-stick medium pot, heat the oil on medium-high. Add ARVINDA’S WHOLE SPICES and fry for 30 seconds. Add the onion and cook until caramelized, approximately 10 to 15 minutes, stirring continuously.
Reduce the heat to medium and stir in the tomatoes. Add ARVINDA’S BUTTER CHICKEN MASALA, the salt and sugar. Mix and cook for a couple of minutes to make a thick paste.
Add the remaining 1 cup of water and the coconut milk. Mix to create a curry sauce and simmer for a few minutes until it slightly thickens.
Gently fold in the tofu. Add the reserved onion water to get desired sauce consistency. Add the cashews, add salt to taste if needed and simmer for a few more minutes.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro.
TIP: If you have ARVINDA’S CURRY MASALA, try it in this recipe (substituting it for ARVINDA’S BUTTER CHICKEN MASALA) for a variation.
