Tofu Makhani

1. Drain tofu using whatever method you prefer. Slice it into cubes. In medium bowl, combine salt, cayenne pepper, black pepper, garam masala, coriander, cumin, and cardamom. Add tofu cubes, coating them with the spice mixture. Add 4 garlic cloves (minced), ginger, and HALF of the lime juice. Let marinate in fridge for 1-3 hours.

2. In pan over medium heat, melt butter and sauté onion, shallots, remaining 4 cloves of garlic, and serrano chili together until onion and shallots are soft and translucent.

3. Meanwhile, in separate pan over medium-high heat, heat cooking oil (I used peanut oil). Add tofu mixture and cook until tofu is halfway done. Remove tofu to plate. Add additional oil, if needed, then add halved cherry tomatoes and cook over medium heat until tomatoes are slightly mushy. The tomatoes should de-glaze the pan of all the remaining garlic and ginger and spices that were left behind by the tofu.

4. Add remaining lime juice, bay leaf, and tofu to onion pan. Stir to combine. Add tomato puree and the cherry tomato mixture. Add sugar if it’s too acidic for your taste. Let cook, covered, on low heat for 20-30 minutes.

5. Stir in cream until combined. Add cilantro to taste. Serve with rice or naan and top with remaining cilantro, if desired

NOTE: I like my dishes spicy, so feel free to reduce the cayenne pepper and/or remove the serrano chili altogether, if you prefer things on the mild side.
NOTE 2: You can substitute a can of diced tomatoes and eliminate the cherry tomato steps altogether. I just prefer the taste and texture of fresh cherry tomatoes to canned.
NOTE 3: This recipe is really adaptable. You can throw just about any vegetable in with the onion/shallot mixture and be just fine. Mushrooms are great, and I imagine carrots, peas, or edamame would be as well.