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indian butter tofu
servings 6
core ingredients
- 1 (14-ounce) packages firm tofu
- 6 tbsp unsalted butter
- 2 yellow onions diced
- 1 tsp ground chili powder
- 3 tbsp ginger
- 4 garlic cloves
- 1 (28-ounce) can whole peeled tomatoes
- 1 tsp garam masala
- 1 cinnamon stick
- 1 tsp salt
- 1.5 cup coconut milk
- 1.5 tbsp turmeric
- 2 lemons
- 1 tsp chilli flakes
- 3 dried chilies
extra ingredients
- scallions
- cilantro
- yogurt
- toasted chickpeas
- kale chips
instructions
- In a large bowl, whisk the lemon juice, cumin and 1 tbsp turmeric with 1 tablespoon water to make a thin paste.
- 1.5 tbsp turmeric
- 2 lemons
- Drain and pat the tofu dry then cut it into 1-inch cubes. Add to marinade and coat.
- 1 (14-ounce) packages firm tofu
- Set aside at room temperature. You can refrigerate for up to 1 day.
- In a large pot over medium heat, melt butter.
- 6 tbsp unsalted butter
- Add the onions and chili powder, and cook, stirring frequently, until onions are translucent. 5 minutes.
- 2 yellow onions diced
- 1 tsp ground chili powder
- 3 dried chilies
- Lower heat, add ginger and garlic and cook, stirring occasionally, until the onions are starting to brown. 5 minutes.
- 2 yellow onions diced
- 3 tbsp ginger
- 4 garlic cloves
- Add tomatoes, cinnamon stick, chili flakes, dried chilies and salt along with the remaining turmeric.
- 1 tsp ground chili powder
- 1 (28-ounce) can whole peeled tomatoes
- 1 cinnamon stick
- 1 tsp salt
- 1.5 tbsp turmeric
- 1 tsp chilli flakes
- 3 dried chilies
- Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragu 10 minutes
- 2 yellow onions diced
- 1 (28-ounce) can whole peeled tomatoes
- Blend with an immersion blender.
- Gently stir in coconut milk, tofu and garam masala.
- 1 (14-ounce) packages firm tofu
- 1 tsp garam masala
- 1.5 cup coconut milk
- Simmer over low heat until the tofu has taken on the color of the sauce and is flavored all the way through. Stir occasionally but gently, so the tofu doesn’t fall apart. 5 minutes.
- 1 (14-ounce) packages firm tofu
- Add lemon juice.
- 2 lemons
notes
Don't skimp on the optionals, that's what really makes this shine.
{
"title": "indian butter tofu",
"cuisine": "SOUTH_ASIAN",
"effort": "MEDIUM",
"course": "LUNCH_OR_DINNER",
"servings": 6,
"core_ingredients": [
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"name": "coconut milk"
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{
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"name": "lemons"
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],
"additional_ingredients": [
{
"quantity": 0,
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"name": "scallions"
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"name": "yogurt"
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"notes": "Don't skimp on the optionals, that's what really makes this shine.",
"reference_url": "https://cooking.nytimes.com/recipes/1020094-tofu-makhani-indian-butter-tofu",
"photo_url": "https://static01.nyt.com/images/2019/03/11/dining/sc-butter-tofu/merlin_151400949_506842b1-ded5-442e-88b5-4f1e13be071e-superJumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale",
"total_time_minutes": 45,
"date_created": "2025-05-04T21:06:00Z",
"variant_label": "",
"variants": [],
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