Here's a master recipe for a gravy you can use to make any kind of "makhani" dish.
If you've eaten at an Indian restaurant, you've likely come across Chicken Makhani, or Butter Chicken. The reason for Butter Chicken's immense popularity is its smooth, signature-orange gravy that wraps itself silkily around your tastebuds, and the fabulously buttery flavor that rounds off sparkling notes of spicy, sour, salty, bitter and sweet.
But Butter Chicken is also not, as the name suggests, a healthy dish. It usually includes cream, butter, and -- of course, chicken, with all of the accompanying fat and cholesterol. All of which makes it a no-no in my kitchen where the only creatures who wander in are there to eat, not be eaten.
A reader recently asked me for a vegan version of Butter Chicken, which spurred me to cook this delicious dish once more and share it with all of you.
This gravy is exactly similar to the one typically used for Butter Chicken, with the exception, of course, that there is no butter or cream here. At least not real butter, but we do need a tablespoon of a good quality vegan "butter". It's really not much since this recipe would easily serve four people, so don't try to skimp on it because you won't end up with the desired smooth, rich result.
You can use this gravy with tofu, as I did, or even with meat substitutes and vegetables like mushrooms or eggplant. 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.
Dal Makhani is a slightly different dish and you can find my vegan Dal Makhani recipe here. You could also easily adapt this tofu makhani recipe to make a dal makhani by simply adding boiled and tender lentils at the stage where the tofu gets added to the dish.
I marinate the tofu for extra flavor, and it really helps, so take the time to do it. If you are using veggies or meat substitutes, you can use the same marinade ingredients and brown the veggies or meat substitutes before adding them to the makhani gravy. Add the veggies or meat substitute at the same stage where you'd add the tofu. (Try my air fryer tofu in this curry for a chewy, delicious texture),
Here's the recipe, then, for an incredibly super and versatile Tofu Makhani. Enjoy, all!
Related recipes:
Tofu Makhani
Ingredients
For the Marinated Tofu:
- 1 teaspoon avocado oil (any other vegetable oil will work too)
- 14 ounces extra-firm tofu (Swaddle the block of tofu in a paper napkin or cheesecloth, place it in a sieve, and place a heavy weight, like a pan, on top. Let the tofu stand for an hour at least so most of the water has drained out of it. Then cut it in half down the middle, and halve again crosswise so you have four slices.)
- 1 teaspoon coriander powder
- ¼ teaspoon cayenne (or paprika for less heat, or another red chilli powder)
- ⅛ teaspoon turmeric
- 1 tablespoon lemon juice
- Salt to taste
For the Makhani Curry:
- 1 teaspoon avocado oil (any other vegetable oil would work too)
- 3 pods green cardamom
- 3 cloves
- 10 peppercorns
- 1-inch piece cinnamon
- 1 tablespoon cumin seeds
- 1 tablespoon coriander powder
- ½ tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 small onion, finely chopped
- 1 large tomato, finely chopped
- ¼ cup tomato paste
- ½ teaspoon turmeric
- ½ teaspoon cayenne (can sub with paprika for more color and less heat, or any red chili powder)
- 2 heaping tbsp kasoori methi (dry fenugreek leaves), optional
- 2 teaspoon sugar (grated jaggery or maple syrup will do)
- 2 cups or more vegetable stock (Can sub water but stock will add even more flavor)
- ¼ cup raw cashews
- 1 tablespoon vegan "butter"
- 1 tablespoon lemon juice
- 2 tablespoon cilantro for garnish
Instructions
- Prepare the tofu:
- Mix all the ingredients except the tofu. Now slather the marinade on the slices of tofu you've prepared and set aside for about half an hour.
- Smear the oil evenly in a nonstick or cast-iron griddle. When it's hot, place the slices of tofu in the pan without crowding them. Cook until golden-brown on each side, about four minutes per side. Remove to a plate and, when cool, cut into ¾-inch cubes. Set aside.
- Make the Makhani curry:
- Heat the oil in a saucepan. Add the cumin seeds, and when they sputter add cardamom, cloves, peppercorns and cinnamon. Saute for a minute over medium-high heat.
- Add the onions and a little salt and saute until the onions start to brown, about five minutes. Add ginger and garlic pastes, kasoori methi, and cashew nuts and saute for another minute.
- Add the tomatoes and tomato paste, powdered coriander, turmeric, and chilli powder.
- Saute the mixture until the tomatoes turn really soft and melt into the saucepan. If the mixture starts to get too dry before the tomatoes are done, add some water or vegetable stock and continue cooking.
- Once the tomatoes are really soft, turn off the heat and let the mixture cool. Pour into a blender and add a cup of vegetable stock. Blend to a smooth paste. (Don't blend the mixture while it's still hot because it can be dangerous. If you have a hand blender, this is the time to use it.)
- Pour the blended paste back into the saucepan, turn on the heat, add the remaining vegetable stock if the mixture is thick, and bring to a simmer. Now add the tofu cubes and stir them in. Add salt to taste. Let the mixture simmer for about 10 minutes.
- Add the vegan butter and turn off the heat. Stir to melt the butter into the sauce.
- Add the lemon juice and maple syrup, mix well, garnish with coriander leaves, and serve hot with some boiled rice or naan.
Deepa
I'm making this for dinner tonight! It looks amazing so far!!
michael
I made this last night with some store bought marinated tofu and it was absolutely delicious! I didn't have any fenugreek leaves so I just used a good pinch of fenugreek seeds in with the jeera. Look forward to cooking more from your blog, might try the Patia tonight 🙂
Thanks for the delicious recipes!
Vaishali
Michael, thanks for the feedback-- glad you liked the makhani.
gastro-doc
Hi Vaishali! I found your website & it looks great! I made the tofu makhani this weekend and I REALLY love it (I left out the sweet element). I followed your directions but mine doesn't look as vibrant as yours :o(
Will definitely make this again -- tofu is good for you & so is your site!
All the best 😀
Vaishali
Anneka, glad you like it, and thanks for letting me know. I'm also glad you reminded me to post the recipe. 🙂
Anneka
I've made this twice now, I was unable to find the fenugreek leaves so left them out but it still tasted so amazing! I'm not a big tofu fan so I use chickpeas or potatoes in place, it's sooo good! It's a big hit here, both mum and I are big fans especially cause it's hard to find good indian food where we live. Thank you so much for this recipe!! 😀 It's nice to make from scratch, to know exactly what is in it unlike store bought ones etc. 😀
Vaishali
Chitra, thanks for the feedback. Glad you liked it. 🙂
Anonymous
Hey vaishali can i use fresh tomatoes only instead of the tomatoe paste ? i tried ur recipe and it was a bit in the tangy side as my tomato patse was a bit tangy so had to add lotsa syrup. But it was super yummy everyone loved it.
Vaishali Honawar
Yes, fresh tomatoes would be fine! Glad you tried it.
Chitra Vivek
OMG, I am not a Vegan but a great fan of Tofu, I tried this receipe and was big hit. Did modify a few ingredients and still tasted the best. Now this will be a regular in my house. Thanks.
Spandana
Looks so rich and creamy!! Delicious!!
anthony stemke
This gravy is fantastic. I alresdy love dal makhani but your sauce has a spice profile that I find most palatable.
Your stuff is good, I want to try this with tofu. I make Italian stuffed shells with tofu but have never thought of marinating them. Thanks for this.
Anneka
Thank you so much for posting this! It looks and sounds delicious, I can't wait to try it myself. I'll let you know how it goes <3 Thank you!
Manasi
Looks just like the non-vegan version! Rich, luxurious and yet a delicate blend of spices, umm! Mouth watering!
Maayeka
Nice and delicious... This is really too good and I must try this...
Kalpana Sareesh
Superr rich creamy n yum dish.. with tofu..
Poornima Nair
Love the rich n creamy gravy. Drool!
divya
Looks so tempting and delicious.. Yummy 🙂
ANU
wow Tofu in the place of paneer...awesome...
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Richa
love the texture of the gravy! both my and hubbs's parents cant live without a good paneer makhani.. i taught ma my vegan version when she visited in october.. she already made some new vegan stuff she picked up here esp some laddoos! so i a hoping she wills tick to some non paneer non makhan makhani too:)
Rajee Mani
Yummy and vibrant looking makhani. I love the creaminess that cashew gives to the gravy.
cumincoriandercardamom
Just send me that bowl 🙂
Priya
Super rich looking,very much inviting tofu makhani..