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; 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

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 Logue How our recipes are created

35 minPrep: 15 minCook: 20 minServes 4North IndianVegan

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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.

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.

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.

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

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