I have come to love tofu and have been using it quite frequently to make most of the Indian dishes. It works as a great alternative for paneer (Fresh Indian cheese). So, here is another Indian classic – Matar Paneer, but prepared by substituting paneer with tofu. Tofu makes this a less richer curry without paneer, which I honestly love. Therefore, a shout out to all the vegans out there! If you love curry, you should give this a try!
Begin by dry roasting cumin seeds and dry red chilies. I use the Byadgi red chilies because they are mildly spicy and they give out a rich red color. Dry roasting the spices releases more flavor. Add in ginger, garlic, onion and tomatoes. Cook until tomatoes turn soft and mushy. A word of caution, cool it completely before blending. Otherwise you might end up with mess everywhere if the blender bursts. Blend it into a smooth puree. This puree is what makes the gravy for this dish.
Now, like every other Indian dish, cook your tomato puree with powdered spices. Add in tofu, cooked peas and dried fenugreek leaves. Season with salt. Let it simmer for 10 minutes. Tofu soaks up all the flavors and gravy begins to thicken. Lastly, add a tablespoon of thick coconut milk. This adds a subtle sweetness to the curry.
Serve it with a warm bowl of basmati rice or with chapati / roti / naan, with a salad on the side. This makes a healthy lunch or dinner meal.
You can also pair this dish with,
- Sweet Corn Pilaf / Pulao
- Foxtail Millet Khichidi
- Jeera or Cumin Rice
- Easy Spinach Pulao
- Zafrani Pulao
- Coconut Methi Rice
- Cabbage Roti
Watch the video below to see how I made it.
Happy Cooking !! 🙂
Total : 30 Mins
Prep : 15 Mins
Cooking : 15 Mins
- Cumin seeds – 1 Tsp
- Dried red chilies (Byadgi) – 2
- Chopped onion – 1
- Chopped garlic – 1 large clove
- Chopped ginger – 1 Tsp
- Chopped tomatoes – 2
- Sunflower Oil – 1 Tbsp
- Red bell pepper, sliced – ½
- Water – 1 Cup
- Turmeric Powder – ¼ Tsp
- Paprika – ½ Tsp
- Coriander Powder – 1 Tsp
- Garam Masala – ½ Tsp
- Salt – 1 Tsp
- Firm Tofu, cut into cubes – 200 grams
- Cooked peas – ½ Cup
- Dried Fenugreek Leaves/Kasuri Methi – 1 Tsp
- Thick Coconut Milk – 1 Tbsp
- Dry roast cumin seeds and red chilies until they turn brown. Add onion, ginger, garlic and tomatoes. Saute until tomatoes become soft.
- Once completely cooled, transfer contents into a blender. Blend into a smooth puree.
- In a pan, heat oil and saute red bell peppers for 2 minutes. Add blended puree, stir for 2 – 3 minutes. Add water, powdered spices (Turmeric, paprika, coriander and garam masala) and salt. Stir.
- Add tofu, cooked peas, dried fenugreek leaves. Stir and simmer for 10 minutes.
- Lastly add thick coconut milk. Give a final stir and it’s ready to be served!
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