This Tofu Lababdar recipe is a delicious, rich, creamy Indian curry without using onion and garlic. It has a smooth and luscious gravy that is perfect to relish with chapati or plain rice. It is a restaurant-style creamy curry and perfect for festive feasts. This Curry recipe is ready in just 30 minutes with few ingredients. It’s a flavorful curry, full of Indian spices.
This gravy is similar to the one typically used for Paneer Lababdar but I didn’t use butter or heavy cream here. For making curry creamy, I used cashews and low-fat milk.
You can use this gravy with any vegetables or soya chunks. It is fabulous every which way. Adding tofu to this dish brings it closer to another popular Makhani dish, Paneer Makhani, where paneer, an Indian cheese, is added to the gravy. But tofu has healthy fats, unlike paneer, and it is bursting with good protein.
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component of East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.
Tofu – 300 gms
Roughly chopped tomato – 4 large
Roughly chopped ginger – 1 inch
Low fat milk – 3/4 cup
Boiled water – 1 cup
Ghee or oil – 3 tbsp + 1 tbsp
Cashews – 1/2 cup (soaked for 20 minutes)
Green Chilli – 1
List of Whole Masala
Dry red chilli – 2
Whole black pepper – 1 tbsp
One stick of cinnamon
Cumin or Jeera – 1/2 tbsp
Green cardamom – 4
Black cardamom – 1
- Heat 3 tbsp oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add sliced ginger and cook for 3 minutes.
- Add chopped tomatoes with soaked cashews, coriander powder, salt and cook for 10 minutes (covered) till tomatoes become soft.
- Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
- Put oil (1 tbsp) in a pan and add red chili powder. Add prepared tomato sieve mixture.
- Stir well and cook until gravy starts leaving oil from corners. Add low fat milk and cook for 5 minutes on low heat. Then add 1 cup of boiled water and again cook for another 5 minutes ( adjust consistency according to your preferences)
- Now add sliced firm tofu and stir well. Leave it to simmer for 8 minutes and serve hot.
- Garnish with fresh coriander leaves and serve hot with plain parathas