Broccoli Tofu Cashew Curry is a delicious creamy curry made with tomatoes, onions, and some Indian spices. Cashews add a velvety richness to this flavorful Curry. It just takes about 30 minutes to make and taste delicious with plain rice or roti or plain paratha.
Cashew is very commonly used in Indian cooking. It is used in both sweet and savory dishes. The whole cashew is used in many rice dishes like Biryani, Pulav to add a nice crunch and richness to the dish. The base for many Indian curries is cashew nuts. Cashew nuts are soaked in warm water and ground to a fine paste. The ground cashew cream is added to curries that make curries rich and creamy. I learned this recipe from my sister in law (Jaitani), Anita Karki. She is always an inspiration for me and I learned a lot from her.
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.
Broccoli is one of those vegetables which is rarely used in Indian cuisine. This Indian style cashew curry is the best way to add broccoli to your diet. It is an excellent source of vitamin K, vitamin C, chromium, and folate. It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A.
Broccoli Tofu Cashew Curry – Creamy Curry Recipe
I just love the combination of broccoli, tofu, and cashews in curries. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids approved as well. My son Reyansh always enjoy this curry with plain paratha.
Broccoli (florets separated) – 1 big
Cashews (soaked in hot water for 20 minutes) – 8
Full fat milk – 1/2 cup
Tofu – 200 gms
Roughly chopped onion – 4 large
Roughly chopped tomato – 3 large
Roughly chopped garlic – 5
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Butter – 2 cubes
Olive oil – 3 tbsp
Red chilli powder – 1/2 tsp
Chana masala – 1 tsp
Coriander powder – 1 tsp
Cumin seeds – 1/2 tsp
Dry coriander leaves – 3 tbsp
Salt to taste
Whole Garam Masalas:
Green cardamom – 3
Cinnamon stick – 1 inch
Clove – 3
Black cardamom- 1
Black pepper- 3
- Broccoli :Prepare broccoli florets, separate it from the stalk and boil with 2 cups of water (add little salt) for 5 minutes. Stain them and cut them into half.
- Tofu : First, drain excess water and wrap tofu with an absorbent cloth. Place warped tofu on a flat surface put a plate on top of it and put some weight ( a water-filled jug or a bowl) on top of the plate. Let the tofu weight down and compress for at least for 1 hour. Now slice tofu into triangle shape or any shape you want.
- Heat 1 tbsp olive oil in a pan. Roast sliced tofu, broccoli till crisp golden brown.
- Heat 2 tbsp olive oil in a deep non-stick pan and whole garam masalas. Saute for 15 seconds. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
- Add chopped tomatoes with soaked cashews and cook for 6 -8 minutes (covered) till tomatoes become soft.
- Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
- Put butter cubes in a pan and add red chili powder, coriander powder, green chilly, channa masala and salt. Add prepared onion tomato sieve mixture.
- Stir well and cook until gravy starts leaving oil from corners. Add full fat milk and cook for another 4 minutes.
- Now add roasted broccoli, tofu and stir well. Add 1 cup of boiled water and salt and adjust your consistency. Leave it to simmer for 10 minutes and serve hot.
- Garnish with fresh coriander leaves and serve hot with plain parathas.