Vegan Masala Recipe

Matar Tofu Curry

Name: Matar Tofu Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 4 cloves garlic, minced; 1 large onion, finely chopped; 1 inch ginger, grated; 1 tsp turmeric; 1 tsp chilli powder; 1 tsp garam masala; 2 medium tomatoes, chopped; 150 g green peas, fresh or frozen; 200 g firm tofu, cubed; 1 tsp salt; 1 cup water; 2 tbsp fresh coriander, chopped

A North Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

35 minPrep: 15 minCook: 20 minServes 4North IndianVegan

matar tofupeas currytofu curry

Ingredients Method Notes

From the kitchen

What to expect

The balance matters more than anything here. Once the sauce is properly cooked and the tofu has had time to take on some flavour, the whole dish feels much more complete.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Heat 2 tbsp oil in a pan and add cumin seeds until they begin to sizzle.
2
Add the 1 large onion, finely chopped and cook until golden and soft.
3
Stir in the 4 cloves garlic, minced and 1 inch ginger, grated, cooking for 1 minute.
4
Add the chopped 2 medium tomatoes, chopped and cook until thickened and the oil separates.
5
Mix in the turmeric, 2 tbsp fresh coriander, chopped, chilli powder, and 1 tsp salt.
6
Add the tofu cubes and green peas along with the water.
7
Simmer for 10–12 minutes until the curry thickens.
8
Finish with garam masala and garnish with 2 tbsp fresh coriander, chopped.
9
Serve hot with rice or flatbreads.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp cumin seeds
•4 cloves garlic, minced
•1 large onion, finely chopped
•1 inch ginger, grated
•1 tsp turmeric
•1 tsp chilli powder
•1 tsp garam masala
•2 medium tomatoes, chopped
•150 g green peas, fresh or frozen
•200 g firm tofu, cubed
•1 tsp salt
•1 cup water
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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