Matar Tofu (Peas & Tofu Curry)
A vegan twist on classic matar paneer. Tofu and green peas simmered in a rich tomato-onion masala.
40 minPrep: 15 minCook: 25 minNorth IndianVegan
matar tofupeas currytofu curry
Method
- 1
Heat oil in a pan and add cumin seeds until they begin to sizzle.
- 2
Add onion and cook until golden and soft.
- 3
Stir in garlic and ginger and cook for 1 minute.
- 4
Add blended tomatoes and cook until thick and oil separates.
- 5
Mix in turmeric, coriander, chilli powder and salt.
- 6
Add tofu cubes and peas along with water.
- 7
Simmer 10–12 minutes until the curry thickens.
- 8
Finish with garam masala and garnish with fresh coriander.
- 9
Serve hot with rice or flatbreads.
Ingredients
- •1 block (400g) firm tofu, cubed
- •1 cup green peas (fresh or frozen)
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 large onion, finely chopped
- •3 cloves garlic, minced
- •1 tbsp grated ginger
- •2 tomatoes, blended (or 1 cup passata)
- •1 tsp ground coriander
- •1 tsp garam masala
- •½ tsp turmeric
- •1 tsp chilli powder (to taste)
- •Salt to taste
- •½ cup water
- •Fresh coriander for garnish
Notes
- •Lightly pan-fry tofu first for extra texture.
- •Add 2–3 tbsp plant cream for a richer finish.
- •Even better the next day.