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Tofu Matar (Tofu cooked with green peas)

Delicious tofu matar, creamy delicious curry with spices and tomato based gravy goes well with any bread.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: Tofu Mattar, Tofu recipes
Servings: 4 serving
Calories: 1560kcal


  • 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.


Calories: 1560kcal | Carbohydrates: 52g | Protein: 146g | Fat: 87g | Saturated Fat: 12g | Cholesterol: 10mg | Sodium: 701mg | Potassium: 396mg | Fiber: 18g | Sugar: 11g | Vitamin A: 1189IU | Vitamin C: 34mg | Calcium: 2020mg | Iron: 21mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!