Sauce

2 tablespoons unsalted butter

1 tablespoon neutral oil

1 large onion, finely chopped

2 teaspoons minced ginger

2 teaspoons minced garlic

1 green chile, finely chopped (optional)

1 teaspoon turmeric

1 tablespoon garam masala

1 teaspoon ground cumin

1 tablespoon freshly ground coriander

½ teaspoon red chili powder, or to taste

1 (15-ounce) can crushed tomatoes

1–2 tablespoons tomato paste

½ cup water

1 cup cashews, soaked and drained

½ cup dry red wine

½ cup heavy cream

2 tablespoons sugar

½ teaspoon salt, then adjust

2 tablespoons kasuri methi, crushed

Fresh cilantro, for garnish

Directions

Pat the tofu dry. Heat a tablespoon of oil in a wide skillet and brown the cubes on several sides. Season lightly with salt and set aside.
In a large pan, melt the butter with the remaining oil over medium heat. Add the onion and cook for 5–7 minutes, until soft and translucent.
Add the ginger, garlic and green chile; sauté for 1–2 minutes. Reduce the heat and stir in the turmeric, garam masala, cumin, coriander and chili powder for 30–60 seconds.
Stir in the tomato paste, then add the crushed tomatoes, water and red wine. Simmer gently for 15–20 minutes, stirring occasionally, until the tomato flavor mellows.
Add the soaked cashews. Carefully blend the sauce until completely smooth, then return it to the pan.
Over low heat, stir in the cream, sugar, salt and crushed kasuri methi. Add the browned tofu and warm through without boiling. Garnish with cilantro.

Indian Butter Tofu