Vegan Paneer Butter Masala

Tap an ingredient or step to check it off.

1. 1Step 1: Heat 1 tbsp butter in a saucepan.
2. 2Step 2: Add the onions, garlic and ginger and saute, stirring frequently, until the onions turn translucent.
3. 3Step 3: Add the tomatoes and the cashews. Cook, covered but stirring frequently, until the tomatoes have reduced to a pulp. Add the coriander powder, turmeric and paprika and continue cooking for another 5 minutes. Turn off the heat.
4. 4Step 4: Carefully, taking care not to burn yourself, ladle out the tomato-onion-spice mixture into a blender. Or, if you have an immersion blender, use that. Add a cup of water or preferably vegetable stock and blend into a very, very smooth paste.
5. 5Step 5: Pour the sauce back into the saucepan. For an even smoother texture to your sauce, you can strain it. Add the garam masala and stir in.
6. 6Step 6: Add the kasoori methi and sugar and stir well. If the sauce looks too thick, you can thin it out with more vegetable stock. Bring the sauce to a boil over medium heat.
7. 7Step 7: Add the cubes of tofu, season with salt, bring back to a boil, and continue to cook, covered for another five minutes.
8. 8Step 8: Turn off the heat, garnish with cilantro, and serve hot with naan or roti or rice.