Name: TOFU MATTAR / TOFU N’ PEAS GRAVY
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 ½ tsp Cumin seeds / Jeera; 2 Cardamom / Elaichi; 1 inch Cinnamon / Dalchini; 9 Black pepper / Kali Mirch; 3 Cloves / Lavang; 2 medium Onions – chopped; 2 Green chilies – chopped; 3 Garlic pods – chopped; ½ inch Ginger – chopped; ½ tsp Red Chili powder; ½ tsp Turmeric powder; 1 tsp Coriander powder; 2 medium Tomatoes – chopped; ½ cup Yoghurt; 2 cups frozen Green Peas – cook till soft; 1 ½ cups firm Tofu – cut into squares and fried in little oil; ½ tsp Garam masala powder; Oil for frying; Salt to taste; Coriander leaves; Heat little oil in a pan, throw in the cumin seeds, cardamom, cinnamon, cloves, black pepper.; Add the onions and fry till almost golden brown. Add the ginger, garlic, green chilies and stir.; Add the coriander, turmeric and red chili powders. Fry for a minute. Remove this mixture and keep aside till cool .Grind into a smooth paste with little water.; In the same pan heat some more oil and add the paste and fry for 1 -2 minutes. Now add the tomatoes and fry till the oil separates the pan.; Follow this with yoghurt and mix.; Add the peas and mix. Add salt to taste and around ½ -1 cup water. The gravy should not be runny. It should be of a medium consistency. Adjust the water accordingly.; Finally add the fried tofu and gently mix. Switch off the flame and add the garam masala powder. Mix. Garnish with chopped coriander leaves.; Serve with chapati or paratha.

DifficultyBeginner

Prep Time15 minsCook Time15 minsTotal Time30 mins

Firstly I would like to wish everyone Ramadan Kareem. Although I am not Muslim, having lived in Dubai for many years now and before this in Kuwait, I can’t help but join in the spirit of the season. So here is wishing everyone a blessed Ramadan!

I have been meaning to put up some authentic Arabic dishes but haven’t gotten around to making any yet. But I will soon… Just like I have been wanting to try cooking with Tofu for a long time… and just never got to it somehow… probably it is the apprehension of trying a completely new ingredient… or just wanting to avoid the situation where you stand in your kitchen with the ingredient in front of you wondering what to do with it.

So anyway, I did buy this ingredient that I’ve heard so much about, but never really cooked with it. I know, I know – I am too late… the Tofu fad caught on years ago…

But it is never too late where food is concerned… atleast for me. Since Tofu doesn’t really have any taste of its own, I figured I will use it in spicy Indian gravy and play safe since it is my first time. Voila! Mattar Paneer… ooppss… Mattar Tofu! Now I love Tofu and I am sure to use it very often.

Yields3 Servings

Ingredients

1 ½ tsp Cumin seeds / Jeera

2 Cardamom / Elaichi

1 inch Cinnamon / Dalchini

9 Black pepper / Kali Mirch

3 Cloves / Lavang

2 medium Onions – chopped

2 Green chilies – chopped

3 Garlic pods – chopped

½ inch Ginger – chopped

½ tsp Red Chili powder

½ tsp Turmeric powder

1 tsp Coriander powder

2 medium Tomatoes – chopped

½ cup Yoghurt

2 cups frozen Green Peas – cook till soft

1 ½ cups firm Tofu – cut into squares and fried in little oil

½ tsp Garam masala powder

Oil for frying

Salt to taste

Coriander leaves

Directions in a nutshell

Heat little oil in a pan, throw in the cumin seeds, cardamom, cinnamon, cloves, black pepper.

Add the onions and fry till almost golden brown. Add the ginger, garlic, green chilies and stir.

Add the coriander, turmeric and red chili powders. Fry for a minute. Remove this mixture and keep aside till cool .Grind into a smooth paste with little water.

In the same pan heat some more oil and add the paste and fry for 1 -2 minutes. Now add the tomatoes and fry till the oil separates the pan.

Follow this with yoghurt and mix.

Add the peas and mix. Add salt to taste and around ½ -1 cup water. The gravy should not be runny. It should be of a medium consistency. Adjust the water accordingly.

Finally add the fried tofu and gently mix. Switch off the flame and add the garam masala powder. Mix. Garnish with chopped coriander leaves.

Serve with chapati or paratha.

Directions

I used very firm Tofu as I didn’t want it to disintegrate into the gravy – cut into squares and fried in little oil.

Fresh peas are always the best to use and so tasty. But I didn’t have any when I decided to make this so I used frozen peas. Cook till soft. I do not recommend canned peas as they can get too mushy.

Dry ingredients – Some whole spices and powdered spices

The onion, ginger, garlic, green chilies, tomatoes.

Fry the whole spices along-with the onion till golden brown.

Add the ginger, garlic, green chilies and the spice powders.

This mixture is cooled and ground into a paste, which gives this gravy a thick creamy consistency.

Heat some more oil in the same pan, add the paste and tomatoes. Fry till the oil separates.

Then add some yoghurt which adds to the creamy texture and cuts the sharp taste of all the spices.

Add the peas and some water. Adjust the water so that the gravy is of medium consistency and not too runny.

As it comes to a boil, add the Tofu and give it a gentle stir and it is done.

Add the Garam masala powder in the end and some coriander leaves.

Ingredients