Tofu matar masala curry is a quick and easy every day peas curry with "tofu" or "doufu" otherwise known as soya paneer.

Tofu is made by coagulating soy milk and has a subtle flavor and hence can be used in curries and sweet dishes. Tofu is low calorie and is cholesterol free but has high protein. It is said that tofu originated some 2000 years ago in China (wow!!).

I have been making some really good things with tofu and when I made this two days back, I thought I'd share this recipe which is just an everyday curry where I added peas and tofu. I did not fry tofu as I wanted it to be as healthy and low calorie as it can be. This is a no frill recipe, just the basic curry which most of us make at home for dinner.

For that extra flavor, I add crushed whole coriander seeds to the curry and that made the curry unique and super yum!

Yield: 3-4 servings.
Method:
Wash and clean the tofu under running water and squeeze out or according to the instructions in the packet.
I used fresh frozen peas.

Heat a pan or kadai with oil, add in cloves, cinnamon, and whole red chilli,

 Add in the sliced onion, ginger, and garlic. Mix well.

Once the onion starts to brown, add in the Kashmiri chilli powder, coriander powder, turmeric powder, mix well.

Add in the chopped tomatoes and little water (about 2 tbsp), so that the tomatoes gets mushy and cook up fast. Simmer the fire and keep stirring on and off until oil starts coming out.

Now add in the frozen peas.

Add about 3/4 cup water. Cover the pan and simmer for 3 minutes so that the peas gets cooked. Open the pan and add in the tofu and let it simmer so that the flavors seep in.

Lastly, add in freshly crushed/grounded coriander seeds and garnish with coriander leaves....So easy!

Serve hot with whole wheat roti.

Check out Paneer Recipes.

Tofu Matar Masala Curry Recipe

PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Tofu: 250 gms
• Frozen peas: 1/2 cup
• Onion: 1 large, sliced
• Ginger: 1 inch, sliced
• Garlic cloves: 6 or 7, sliced
• Kashmiri Chilly Powder: 1 tsp
• Coriander Powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Tomatoes: 3, chopped
• Salt: 1 tsp or as needed
• Crushed Coriander Seeds: 1 tbsp
• Cloves: 4
• Cinnamon: 1 inch stick
• Whole Kashmiri Red Chilli: 3 or 4, broken
• Oil: 4 tbsp
• Coriander leaves to garnish
• Water: 1 cup or as needed

  METHOD:

1. Wash and clean the tofu under running water and squeeze out or according to the instructions in the packet.
2. Heat a pan or kadai with oil, add in cloves, cinnamon, and whole red chilli.
3. Add in the sliced onion, ginger, and garlic. Mix well.
4. Once the onion starts to brown, add in the Kashmiri chilli powder, coriander powder, turmeric powder, mix well.
5. Add in the chopped tomatoes and little water (about 2 tbsp), so that the tomatoes gets mushy and cook up fast. Simmer the fire and keep stirring on and off until oil starts coming out.
6. Now add in the frozen peas.
7. Add about 3/4 cup water. Cover the pan and simmer for 3 minutes so that the peas gets cooked. Open the pan and add in the tofu and let it simmer so that the flavors seep in.
8. Lastly, add in freshly crushed/grounded coriander seeds and garnish with coriander leaves.
9. Serve hot with roti.

NOTES

• You can use paneer instead of tofu.
• You can add in a tablespoon of cream for a richer and creamier gravy.
• You can also substitute water with milk.

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