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Vegan Masala Recipe
Matar Tofu Curry
Matar tofu brings golden cubes of tofu and sweet green peas together in a classic onion-tomato masala. It is colourful, homely and a lovely vegan answer to matar paneer.
Recipe by Craig LogueHow our recipes are created
35 minPrep: 15 minCook: 20 minServes 4North IndianVegan
matar tofupeas currytofu curry
From the kitchen
What to expect
Peas bring sweetness to a savoury masala, while browned tofu supplies the satisfying bite. Add the peas late enough to keep their colour and give the tofu a few minutes to settle into the gravy.
Serving idea
Best served simply
Serve with rotis, phulkas or plain steamed rice, with a spoonful of pickle on the side.
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Cook the recipe
Method
- 1
Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.
- 2
Add 1 large onion, finely chopped, and cook until soft and golden at the edges.
- 3
Stir in 4 cloves garlic, minced, and 1 inch ginger, grated. Cook for 1 minute, until the raw smell fades.
- 4
Add 2 medium tomatoes, chopped, and cook until they break down and the masala thickens.
- 5
Mix in 1 tsp turmeric, 1 tsp chilli powder, 1 tsp salt, and 1 tbsp of the fresh coriander. Cook for a minute.
- 6
Add 150 g green peas and 200 g firm tofu, cubed, then pour in 1 cup water.
- 7
Simmer for 10 to 12 minutes, stirring now and then, until the curry has body and the tofu is warmed through.
- 8
Stir in 1 tsp garam masala and finish with the remaining 1 tbsp fresh coriander.
- 9
Serve hot.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 large onion, finely chopped
- •4 cloves garlic, minced
- •1 inch ginger, grated
- •2 medium tomatoes, chopped
- •1 tsp turmeric
- •1 tsp chilli powder
- •1 tsp salt
- •150 g green peas, fresh or frozen
- •200 g firm tofu, cubed
- •1 cup water
- •1 tsp garam masala
- •2 tbsp fresh coriander, chopped, divided
A few useful notes
Notes
- •Cook the onion and tomato base properly; that is where the body of the curry comes from.
- •Frozen peas can go straight in. If using fresh peas, simmer a few minutes longer until tender.
- •Press the tofu if it holds a lot of water; it will stay firmer in the curry.
- •Taste at the end and adjust salt or chilli after the masala has finished cooking.
- •Leftovers keep well for 3 days in the fridge and reheat gently with a splash of water if the curry has thickened too much.
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