Silky Tofu Matar | Silky Tofu Peas Gravy

Print Friendly, PDF & Email

Silky Tofu Matar – Rich, creamy and luscious curry prepared with Tofu, Peas, thick yogurt and Indian spices. Perfect for a weeknight dinner and tastes delicious with hot chapati/roti

Happy New Year 2018! New Year, New Life, New You and New ME! How about your New Resolutions? Have you taken any resolutions? If so, are you following it?

I am not a person who takes oath on New Year eve. I believe every day is a gift given to us and I try to be more compassionate than yesterday. Live life to the fullest as it is very short. But, then this year, I decided to focus on my health and happiness. The first step to a healthy lifestyle started in my kitchen. I love to prepare exotic dishes and indulge in different cuisines every day. I could live on cakes and chocolates. Yet, I decided to prepare simple healthy hearty meals this year and concentrate on the physical and emotional well being.

Hence, I stocked my pantry with every possible vegetable I found in the shop, fruits, and nuts. I have been experimenting simple meals with veggies and my dinner includes roasted/baked vegetables with baked fish/chicken/prawn. I make sure every dinner bowl has the right amount of vegetables and protein-rich foods. I have been preparing Paneer dishes for my vegetarian source of protein. My Primary doctor advised me to opt for Tofu instead of Paneer. The dish which I present here today is my favorite go-to curry – Silky Tofu Matar. 

Here I present a simple healthy silky Tofu Matar Masala.

Ingredients:

  • 1 cup Cubed Tofu
  • ½ cup Frozen Green Peas
  • 2 big Onion, finely chopped
  • 3 Tomatoes, finely chopped
  • ½ cup Thick Yogurt
  • 1 teaspoon Ginger Garlic Paste
  • 1 teaspoon Cumin Seeds
  • 1 ½ teaspoon Red Chili Powder
  • 1 tablespoon Coriander Powder
  • ½ teaspoon Turmeric Powder
  • ¾ teaspoon Garam Masala Powder
  • 1 teaspoon Kasuri Methi
  • 2 tablespoon Oil
  • Salt, to taste

Method:

  • Wrap the Tofu with paper towel and press with a firm board to drain the excess water from Tofu
  • Cube Tofu and set aside
  • In a pan, heat oil. Once the oil is hot, add cumin seeds. Allow it to splutter
  • Add onion and saute them until they become translucent
  • Add ginger garlic paste and saute them until the raw smell goes off
  • Now, add chopped tomatoes and cook with lid covered until they become mushy
  • Add the mentioned spices, required amount of salt and cook for about 7-8 minutes until tomatoes are cooked enough and combined evenly with spices
  • Allow the mixture to cool down completely
  • Once cooled down, grind them into a smooth paste using a blender
  • In a bowl, whisk the yogurt and the grounded paste together
  • Now, add a tablespoon of oil in a pan and heat over medium flame
  • Add cubed tofu, peas, and kasthuri methi. Saute them for a minute
  • Now, add the grounded yogurt masala and simmer for about 5 minutes
  • Ensure to cook over low flame to avoid curdling of the yogurt
  • Serve silky Tofu Matar with chapati/parathas

If you would love to know about my mad experiments, do visit my website or connect with Facebook/Instagram.

Thanks,

Karthi

Leave a Reply