TOFU MATTAR / TOFU N’ PEAS GRAVY

Name: TOFU MATTAR / TOFU N’ PEAS GRAVY
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
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.

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DifficultyBeginner

Prep Time15 minsCook Time15 minsTotal Time30 mins

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