Drain the tofu and press it to remove excess moisture. Cut it into cubes, toss with cornstarch and salt. Heat vegetable oil in a pan over medium-high heat and fry the tofu cubes until golden and crispy on all sides. Remove and set aside.

Butter Sauce

Make the Sauce

In the same pan, reduce the heat to medium and add butter. Once melted, add garlic and ginger, sautéing until fragrant. Stir in cumin, coriander, turmeric, and paprika. Add tomato puree, coconut milk, sugar, and salt to taste. Simmer for 10 minutes.

Basmati Rice

Cook the Rice

In a saucepan, combine basmati rice, water, and salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.

Combine and Serve

Final Assembly

Add the crispy tofu to the butter sauce and stir to coat. Serve the butter tofu over basmati rice, accompanied by papadum and grilled naan. Garnish with chopped cilantro.