As the name explains for itself, this Tofu recipe is a pure inspiration from the popular Indian Matar Paneer ( peas and Indian cottage cheese in a creamy tomato gravy). I have to admit that the more I explore with tofu now, the more I fall in love with the diverse ways it can be used.
I still remember the first time I had made Tofu and have no shame in admitting that it was so horrid that my taste buds literally went on strike. 😀 But now I feel so much more confident with a sense of knowing better how to play around with tofu. 🙂
This recipe is super easy with the least amount of ingredients and time, not to mention that it is pretty low on oil, has the richness of tomatoes and the double dose of protein coming from the peas and the tofu together. It goes great with Indian flat or stuffed bread as well as rice.
To make this is all that you will need:-
- 1 packet tofu – well-drained and dried
- 3-4 chopped boiled potatoes (optional)
- 2 large tomatoes
- 1/2 cup of green peas
- 1 1/2tsp of grated ginger
- 2 green chilies (optional)
- chopped cilantro
- 1 1/4 tsp of corn starch
- water for gravy
- 2 tbsp of cooking oil
- 2 small cinnamon sticks
- 2-3 cloves
- 2 bay leaves
- a pinch of asafoetida powder
- 1 tsp whole cumin seeds (Jeera)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp of turmeric powder
- 1/2 tsp of garam masala powder
- salt and sugar to taste
- Drain the tofu well in advance. I prefer to make it a little drier by leaving it in the refrigerator for 3 hours at least. This makes it firmer and prevents it from breaking.
- Cut the tofu lengthwise to make cylindrical pieces or as you desire. You can also lightly toss them in oil and keep them aside. I, however, like it as it is. 🙂
- In a blender, add chopped tomatoes, ginger, and the green chilies and blend it into a puree. This is what will make the gravy.
- Heat some oil and add the tempering of the bay leaves, cloves, cinnamon sticks, asafoetida, and cumin seeds.
- Once it starts to so splutter, add the puree mixture to it. Mix well and cover for a minute or two.
- Now add the other remaining spices- turmeric, coriander & cumin powder, salt and sugar to taste. Mix well and let it cook covered on medium to low heat for 5-7 minutes to infuse the spices well into the puree.
- Add some water and continue to stir the gravy for another 3 minutes and then add in the chopped potatoes (optional) and the peas and cook covered for another 5-7 minutes.
- Add the cornstarch mixture to the gravy to add thickness to the gravy and gently throw in the tofu pieces and mix well.
- Stir carefully not to break the tofu allowing to cook for another 2 minutes.
- Finally, add in the garam masala powder and chopped cilantro to complete this recipe 🙂
P.S: I hope you enjoy this traditional Indian curry with a twist and would love to have your views and feedback. Until then happy cooking and healthy living. 🙂
Pic Source: Directly from my kitchen♥