One dish I have always loved is Matar Paneer! I make it often enough and we love it with parathas. Some days back I was just craving this curry, but there was no paneer at home. So I decided to go ahead and veganize this recipe to Matar Tofu!! The result was wonderful. Tofu picked up the flavours of this curry so well that even I was surprised.
1 block tofu, cubed
2 cup peas
1 onion, minced
1/2 jeera (cumin seeds)
1/2" piece ginger, minced
1/2 tsp garlic, minced
1 green chili, minced
1/4 cup cilantro leaves
1 tsp lal mirch (red chilli powder)
1/2 tsp haldi (turmeric powder)
1 tbsp dhaniya powder (coriander powder)
Salt, to taste
1/2 tsp garam masala
1 tbsp kasoori methi (dry fenugreek leaves)
2 tbsp oil (divided)
1 small onion, chopped
2 tomatoes, chopped
1/4 tsp dalchini (cinnamon powder)
1/2 tsp lavang (clove powder)
1/2 tsp kali elaichi (black cardamom powder)
- Grind the onion and tomatoes. To this mix add the dalchini, lavang, and elaichi powders.
- Dry roast the tofu cubes, set aside.
- In a heavy bottomed pan, heat half the oil.
- Add the zeera, when it roasts, add the chopped onions, fry till transparent.
- Add the ginger, garlic, green chili, and cilantro. Continue frying for a couple of minutes.
- Now add the onion tomato paste.
- Fry this until the oil begins to leave the masala.
- At this stage add the remaining oil, and then the dhania powder, haldi, and lal mirch powder.
- Fry once again till the oil begins to leave the masala. Add the garam masala, kasoori methi, and 3 cups of water.
- Bring to a boil and simmer for about 20 minutes.
- Add the peas and tofu, continue cooking on a medium low heat till the curry thickens.
- Add salt to taste. Turn off the heat, cover the curry, and allow it to rest for about 20-30 minutes before enjoying.
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