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
