Delicious tofu matar, creamy delicious curry with spices and tomato based gravy goes well with any bread.
If you are looking for a simple and delicious curry made with tofu then try this recipe. This is not only easy, it is vegan, vegetarian and also similar to traditonal recipe with exchange of tofu for paneer which is Indian cottage cheese. Gravy /sauce is highly versatile , you can use for other curries too. Potato, cauliflower or sweet potato will work.
Coming to this recipe, tofu matar, during shopping I buy thinking that I will make this and that. However some time don’t get enough time, end up discarding the things in the garbage. Nowadays hubby sing same song every time he opens the fridge, there is tofu, there is spinach, there is heavy cream, if you are not using this by this date it will go bad. I had bought tofu so decided to make use for this curry so that I can hear warning about stuff that will go bad from his list. Earlier I made tofu stir fry with spicy sauce and Teriyaki Tofu with vegetables.
As you know tofu tastes bland, so you need some sauce or gravy to make it delicious, I thought I will use the gravy of my matar paneer (Indian cottage cheese with green peas) to this dish. I also tried tofu in Kadai tofu/Tofu and green bell pepper cooked in spicy tomato gravy. I used the same recipe however changed steps here and there also skipped adding heavy cream, and instead of adding whole garam masala as such, used the powder to make it.
My hubby’s verdict was best matar curry that you can’t get in any Indian restaurant in the world. I too felt that this gravy gave tofu an exceptional taste. So give it try you will love it, it goes well with bread of any kind.
Other tofu recipes are
Tofu stir fry with spicy sauce
Tofu Matar (Tofu cooked with green peas)
- 16. oz/454g Firm Tofu cubed Shallow fry in little oil until brown color .
- 1 ¼ cup Green Peas I used frozen
- 15 no Almonds
- 2 tablespoon Ginger-garlic paste Garlic : 2 cloves, Ginger : 1 inch freshly ground into paste
- 3 Tomato
- 1 Green chili
- 1 medium Onion
- 1 tablespoon Whole Garam masala Bay leaves: 1, Cloves: 3 no, Cinnamon: ¼ teaspoon pepper, two 1”inch stick, Green cardamom: 3 no mace: 1 no
- ½ teaspoon Cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon Fennel seeds
- ½ teaspoon Chili powder
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- ½ tablespoon Kasturi methi Dried Fenugreek leaves
- 1 tablespoon Chopped coriander leaves
- 3 tablespoon Olive oil
- 1 tablespoon Ghee
- ¾ cup Water
- 1 teaspoon Salt or to taste
- Squeeze out water from the tofu and wrap with kitchen towel for 5 minutes so that it will remove extra water. Cut them into cubes.
- Heat 3 tablespoon olive oil in a sauce pan
- and add tofu and fry till they become slight brown takes about 3 minutes.(Be careful as it water in tofu may splash)
- Then add chopped onion and green chili and half teaspoon of salt and
- fry until onion become translucent or slightly brown color.
- Then add half of turmeric and chopped tomatoes to this mixture and let it fry for another 6 minutes,
- until tomato become soft and mixed well onion. Switch off the flame and let cool the mixture for about 6 minutes. and add almond, if you want you can fry the almonds.
- Grind the cooled tomato, onion almond mixture to fine paste.
- While the onion-tomato almond mixture is cooling dry roast the whole garam masla including fennel seeds except bay leaves for 1minutes.
- Then powder them into coffee grinder use only ½ tablespoon for this recipe, rest you can save.
- Heat a thick bottomed pan and add ½ tablespoon oil and ghee and, cumin seeds and bay leaves when cumin seeds splutter
- add the ground paste of tomato, onion, almond, ginger-garlic along with ¾ cup water
- add rest of turmeric, chili, cumin, coriander powder boil for 15 minutes or until oil oozes on the top .
- Add green peas and cooks for another 5 minutes (if using fresh give more time, or pressure cook for one hiss and add to the paste).
- Add ½ tablespoon whole garam masala powder and kasturi methi (crush with hand and add) to this mixture and let it boil for another 5 minutes.
- Then add tofu and let it boil for another 5 minutes in low flame.
- Switch off the flame and garnish with chopped coriander leaves and enjoy with chapathi or nan.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.