Press the tofu to remove excess moisture, then cut it into cubes. Toss the tofu cubes in cornstarch and salt. Heat vegetable oil in a skillet over medium-high heat and fry the tofu cubes until golden brown and crispy. Remove from heat and set aside.

Butter Sauce

Making the Sauce

In the same skillet, add butter and sauté chopped onions until translucent. Add minced garlic and ginger, cooking for another minute. Stir in the tomato puree, heavy cream, garam masala, cumin powder, cayenne pepper, and salt. Simmer for 10 minutes until it thickens.

Combine Tofu with Sauce

Add the crispy tofu to the sauce and gently stir to coat. Cook for an additional 5 minutes, allowing the tofu to absorb the flavors. Garnish with chopped cilantro.

Rice Cooking

Cooking the Basmati Rice

In a pot, combine basmati rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Serving

Plating the Dish

Serve the butter tofu over a bed of basmati rice. Accompany with papadum and grilled naan on the side.