Vegan Tofu Makhani Curry with Basmati Rice

Press the tofu to remove excess moisture. Wrap the 450g block in two clean kitchen towels, place on a rimmed plate, and weight with a heavy object such as a cast-iron skillet or a stack of cookbooks. Press for at least 30 minutes while you prepare the other components.

Place the raw cashews in a small heatproof bowl and cover with hot water by about 2cm. Let them soak for at least 30 minutes while you continue with the other steps. The cashews should feel soft and yield easily when squeezed.

Place the basmati rice in a fine mesh strainer and rinse under cool running water until the water runs almost clear, about 1 minute. Transfer the rinsed rice to a bowl, cover with cool water, and let soak for 20 minutes. Drain well before cooking.

Peel the onion and chop it into an even 5mm dice. Aim for uniform pieces so they soften at the same rate during cooking.

Peel and finely mince the 15g of garlic reserved for the sauce. The mince should be nearly paste-like so it dissolves into the sauce rather than leaving visible chunks.

Peel the 15g of ginger reserved for the sauce by scraping with the edge of a spoon. Grate it finely on a microplane into a soft paste. Reserve it separately from the marinade ginger.

In a wide mixing bowl, whisk together the plant yogurt, 10ml lemon juice, 10g grated ginger, 10g minced garlic, 4g garam masala, 3g kashmiri chili powder, 2g ground cumin, and 2g salt until smooth and evenly speckled with spice.

Cut the pressed tofu into even 2.5cm cubes. Add the cubes to the marinade and toss gently with a silicone spatula until every surface is coated. Let the tofu marinate at room temperature for 25 minutes, or refrigerate for up to 4 hours for a deeper flavor.

Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper. Arrange the marinated tofu cubes in a single layer with at least 2cm between each piece to allow airflow. Bake for 25 minutes total, flipping once at the halfway point with a thin spatula, until the edges are deeply golden and the surfaces feel dry and lightly crusted. The tofu should be crisp on the outside and tender within.

Combine the drained rice, 600ml water, 4g salt, the bay leaf, and the crushed cardamom pods in a small saucepan. Bring to a brisk boil over high heat, then immediately reduce to the lowest possible flame. Cover tightly with a lid and cook undisturbed for 15 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes. Uncover, discard the bay leaf and cardamom pods, and fluff gently with a fork.

Heat the 30ml of neutral oil in a large heavy-bottomed saucepan over medium heat until it shimmers. Add the chopped onion and a small pinch of the 8g of salt. Cook, stirring every minute or so, for 8 to 10 minutes until the onion is deeply golden, soft, and reduced by about a third. Lower the heat if the onion begins to brown too quickly at the edges.

Add the 15g minced garlic and 15g grated ginger to the softened onion. Stir constantly for 1 to 2 minutes until the mixture is intensely fragrant and the raw garlic bite has mellowed. Lower the heat if either begins to color, as burnt garlic will make the entire sauce bitter.

Add the 5g ground coriander, 4g ground cumin, 6g garam masala, 3g kashmiri chili powder, and 2g ground turmeric to the pan. Stir constantly for 45 to 60 seconds - the spices should smell aromatic and deepen in color but not darken to brown. If anything begins to scorch, lift the pan off the heat for a few seconds.

Pour the 400g of crushed tomatoes into the pan and stir well, scraping up every browned bit from the bottom. Add the 8g salt and 5g coconut sugar. Bring the mixture to a gentle bubble, then reduce the heat and simmer uncovered for 12 to 15 minutes, stirring every few minutes, until the sauce has thickened enough to hold a line when you drag a spoon across the bottom of the pan and has darkened to a deep brick-red.

Drain the soaked cashews and transfer them to a high-speed blender. Add the 200ml of fresh water. Blend on high for 2 to 3 minutes, stopping to scrape the sides once if needed, until the cream is completely smooth, milky, and pourable like heavy cream. No grit should remain when a small spoonful is rubbed between your fingertips.

Pour the cashew cream into the reduced tomato base and stir until fully combined. Add warm water a tablespoon at a time (up to 100ml) until the sauce reaches the consistency of warm heavy cream - thick enough to coat the tofu but still loose enough to flow. Simmer gently for 5 to 8 minutes to meld the flavors and allow the sauce to thicken slightly. Taste and adjust with additional salt or a small pinch of coconut sugar if the sauce tastes sharp.

Add the baked tofu cubes to the sauce along with the 50g of softened vegan butter and the 4g of kasoori methi, which you should crush between your palms just before adding to release the aromatic oils. Fold gently with a silicone spatula so the tofu is evenly coated, then simmer for 2 to 3 minutes to warm the tofu through. Remove the pan from the heat and stir in the 15ml of lemon juice. The acid will brighten the entire dish without making it sour.

Divide the basmati rice among four shallow bowls, shaping it into a small mound on one side. Spoon the tofu makhani alongside or gently over the rice. Drizzle each portion with a little of the 10g melted vegan butter if using, and scatter the chopped cilantro leaves over the top. Serve immediately while the sauce is silky and the rice is steamy.