Cut the tofu in square shape and fry in a non-stick pan in 1 table spoon oil till they turn brown. Soak the cashews in water for half an hour and then grind to make a paste of it. Wash the tomatoes and cut into big pieces. Separate the stems from the green chilli. Peel the ginger and wash it. Grind all the ingredients into the mixer and make a paste. Add curd to this paste.
Heat 2 table spoon butter in a pan and put cumin seeds into it. Once the cumin seeds tamper, put turmeric powder, coriander powder and tomato-curd paste to it. Roast the masala for 3-4 minutes and then add remaining butter, cashew paste, red chilli powder, and garam masala to it. Roast the masala until the ghee starts to float at the top of the masala. Pour cold milk into the pan and stir the gravy continuously while doing so. Once the gravy starts to boil put salt and garam masala into it. Mix the masala well and then put tofu pieces into the pan. Cook it for 3-4 minutes so that the masala gets settle into the tofu pieces.
Tofu Butter Masala is ready. Take it out in a serving bowl and garnish with coriander leaves. Serve hot and fresh Tofu Butter Masala with chapati, parantha, naan or rice.