Tofu Matar

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,

Watch the video below to see how I made it.

Happy Cooking !! 🙂


Total PREP TIME : 30 Mins

Prep PREP TIME : 15 Mins

Cooking PREP TIME : 15 Mins



  1. Cumin seeds – 1 Tsp
  2. Dried red chilies (Byadgi) – 2
  3. Chopped onion – 1
  4. Chopped garlic – 1 large clove
  5. Chopped ginger – 1 Tsp
  6. Chopped tomatoes – 2
  7. Sunflower Oil – 1 Tbsp
  8. Red bell pepper, sliced – ½
  9. Water – 1 Cup
  10. Turmeric Powder – ¼ Tsp
  11. Paprika – ½ Tsp
  12. Coriander Powder – 1 Tsp
  13. Garam Masala – ½ Tsp
  14. Salt – 1 Tsp
  15. Firm Tofu, cut into cubes – 200 grams
  16. Cooked peas – ½ Cup
  17. Dried Fenugreek Leaves/Kasuri Methi – 1 Tsp
  18. Thick Coconut Milk – 1 Tbsp


  1. Dry roast cumin seeds and red chilies until they turn brown. Add onion, ginger, garlic and tomatoes. Saute until tomatoes become soft.
  2. Once completely cooled, transfer contents into a blender. Blend into a smooth puree.
  3. 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.
  4. Add tofu, cooked peas, dried fenugreek leaves. Stir and simmer for 10 minutes.
  5. Lastly add thick coconut milk. Give a final stir and it’s ready to be served!





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11 Comments Add yours

  1. This looks so good! I have never tried tofu.

    Liked by 2 people

    1. Thank you so much. 🙂 Tofu is really bland and tasteless! It needs to be either marinated well or simmered in a sauce/broth. That’s why not many people enjoy it.
      Also check out,
      Since you haven’t tried tofu, this may be a good appetizer to start with. Hope you give this a try. Thank you for stopping by. 🙂 ✌🏼

      Liked by 1 person

      1. Thank you that looks like a great recipe!

        Liked by 1 person

        1. Thanks a lot Diane! 🙂

          Liked by 1 person

  2. Irene says:

    What a great idea to infuse flavour to tofu, and give the dish a vegan twist!

    Liked by 2 people

    1. Thank you so much Irene 🙂

      Liked by 1 person

  3. libarah says:

    Your blog is filled with delicious recipes👍🏻

    Liked by 1 person

    1. Hey there! Thank you so much for all the likes. The same goes to your blog too. ☺️ Thank you for stopping by. 😊🙏

      Liked by 1 person

      1. libarah says:

        You are welcome dear.i have turned on your post don’t miss any recipes of you😍


        1. Cool. Thank you! 🙂

          Liked by 1 person

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