Butternut Squash and Tofu Curry with Malvani masala

Prep TimeServesSkill
25 minutes3-4Easy


  • 3 tbsp of Oil 
  • 1tsp of Cumin seeds 
  • 1tsp of Mustard seeds 
  • 6-8 Curry leafs
  • 2tbsp Garlic 
  • 2tbsp Ginger 
  • 100gms of Butternut squash (cubes) 
  • 2 Shallots (cubes) 
  • 100gms of Carrots (cubes)
  • Tuofu (cubes)
  •  100gm of Spinach (rough chopped)
  • 1pc of Green chilli chopped
  • ½ tsp of Tumeric
  • 2 tbsp of Malvani masala
  • 400ml of Coconut milk
  • 200 ml of Water
  • 10gms of Cilantro roughy chopped
  • Salt  to Taste


  1. Sear tofu until golden brown and keep it aside
  2. Heat the oil in a medium pot on medium heat
  3. Add oil, when the oil starts to smoke a bit add cumin seeds and mustard seeds
  4. As soon as mustard seeds start to pop add curry leaf, chopped green chilli and chopped ginger garlic and saute for 30 sec
  5. Add malvani masala and turmeric cook for masala for 40 seconds then add all the chopped vegetables except for spinach and cilantro
  6. Sautee for another 3-4 minutes then add coconut milk and water
  7. Cook for 8-10 minutes on medium heat or until all the vegetables are cooked trough
  8. Add the tofu and spinach and cilantro mix well and cook for another 2 minutes
  9. Season to the taste squeeze half a lime and enjoy with roti or rice

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