Tuesday, August 14, 2012

Matar Tofu Masala | Spicy Green Peas and Tofu

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)

To grind:
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)

  1. Grind the onion and tomatoes. To this mix add the dalchini, lavang, and elaichi powders.
  2. Dry roast the tofu cubes, set aside.
  3. In a heavy bottomed pan, heat half the oil.
  4. Add the zeera, when it roasts, add the chopped onions, fry till transparent.
  5. Add the ginger, garlic, green chili, and cilantro. Continue frying for a couple of minutes.
  6. Now add the onion tomato paste.
  7. Fry this until the oil begins to leave the masala.
  8. At this stage add the remaining oil, and then the dhania powder, haldi, and lal mirch powder.
  9. Fry once again till the oil begins to leave the masala. Add the garam masala, kasoori methi, and 3 cups of water. 
  10. Bring to a boil and simmer for about 20 minutes.
  11. Add the peas and tofu, continue cooking on a medium low heat till the curry thickens.
  12. Add salt to taste. Turn off the heat, cover the curry, and allow it to rest for about 20-30 minutes before enjoying.

Vegan Recipe

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