Tofu Makhani Curry / Tofu Butter Masala / Bean Curd Makhani / Bean Curd Butter Masala

Ingredients:
1. Tofu/ Bean Curd - 1 block extra firm (cut into cubes)
2. Butter - 3 tbsp
3. Cardamon pods - 3
4. Cloves - 3
5. Peppercorns - 10
6. Cinnamon stick - 1 inch piece
7. Cumin seeds - 1 tbsp
8. Ginger-garlic paste - 1 1/2 tbsp
9. Coriander powder - 1 tbsp
10. Onion - 1 (finely chopped)
11. Tomato - 2 (finely chopped)
12. Turmeric powder - 1/2 tsp
13. Red Chilli powder - 1/2 tsp
14. Oil - 1 tbsp
15. Lemon juice- 1 tbsp
16. Heavy cream - 1/2 cup
17. Cashew nuts - 1/4 cup
18. Salt to taste
19. Coriander leaves to garnish
20. Water - 1/4 cup

Preparation:
1. Drain away the water and 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 it stand for at least 1 hour so most of the water will be drained out. Cut into small cubes. Marinate it with lemon juice and keep for half hour
2. Heat 2 tbsp of butter in a pan and fry the tofu cubes till they turn slightly brown. Keep aside
3. Heat 1 tbsp oil with 1 tbsp butter in the same pan. Sizzle cumin seeds, cloves, cardamon pods, peppercorns and cinnamon stick
4. Add ginger garlic paste and saute well
5. Put chopped onions, cashewnuts and saute till onions turn golden brown
6. Add tomatoes and cook till they turn mushy
7. Put coriander powder, red chilli powder, salt and fry for 1 minute
8. Add water and mix well. Remove this masala from flame and keep to cool
9. In a blender, blend this into a smooth paste.
10. Pour the blended paste to the pan on medium heat.
11. Now add the heavy cream and mix well
12. Finally put the fried tofu cubes and mix carefully
13. Once it starts to boil, switch off the flame
14. Garnish with coriander leaves
Serve hot with roti, poratha, chapathi or rice