Vegan Paneer Butter Masala

Start by cutting 200 grams of firm tofu into cubes and pan-frying them lightly in a bit of oil until golden on the edges—this gives a firmer texture. For the gravy, heat 2 tablespoons of oil or vegan butter in a pan and sauté 1 chopped onion until translucent. Add 2-3 garlic cloves and a small piece of ginger, both finely chopped, and cook for a minute. Then, add 2 chopped tomatoes and cook until they soften. Add 1 tablespoon of cashews (for creaminess) and cook for another 2–3 minutes. Let the mixture cool slightly, then blend it into a smooth paste. In the same pan, heat a little more oil and pour the paste back in. Add 1 teaspoon each of garam masala, coriander powder, cumin powder, 1/2 teaspoon of turmeric, and red chili powder to taste. Let it simmer for 5–7 minutes, then add a splash of water to adjust consistency. Stir in 1/2 cup of coconut cream or cashew cream and mix well. Add salt and a pinch of sugar to balance the flavors. Gently add the tofu cubes and let them simmer in the gravy for a few minutes so they absorb the flavor. Garnish with chopped coriander and a swirl of vegan cream, and serve hot with naan or rice for a rich, comforting meal.