Tofu Paneer
Yield
6 servingsPrep
30 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
corn oil
unrefined |
|
| 1 | cup |
onions
diced |
|
| 2 | tablespoons |
garlic
minced |
|
| 4 | teaspoons |
ginger
minced |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
turmeric
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 2 | teaspoons |
coriander
ground |
|
| 4 | teaspoons |
cilantro
|
|
| 2 | tablespoons |
garam masala
|
*
|
| 35 | ounces |
italian plum (roma) tomatoes
canned |
|
| ½ | pound |
tofu
|
|
| 1 ½ | cups |
green peas
|
|
| Garam marsala | |||
| 5 | 3 inch |
cinnamon sticks
|
*
|
| 1 | cup |
cardamom pods
whole |
*
|
| ½ | cup |
cloves
whole |
*
|
| ½ | cup |
cumin seeds
whole |
*
|
| ½ | cup |
black peppercorns
whole |
*
|
| ¼ | cup |
coriander seeds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
corn oil
unrefined |
|
| 237 | ml |
onions
diced |
|
| 3E+1 | ml |
garlic
minced |
|
| 2E+1 | ml |
ginger
minced |
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
turmeric
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
coriander
ground |
|
| 2E+1 | ml |
cilantro
|
|
| 3E+1 | ml |
garam masala
|
*
|
| 1011.5 | ml/g |
italian plum (roma) tomatoes
canned |
|
| 226.8 | g |
tofu
|
|
| 355 | ml |
green peas
|
|
| Garam marsala | |||
| 5 | 3 inch |
cinnamon sticks
|
*
|
| 237 | ml |
cardamom pods
whole |
*
|
| 118 | ml |
cloves
whole |
*
|
| 118 | ml |
cumin seeds
whole |
*
|
| 118 | ml |
black peppercorns
whole |
*
|
| 59 | ml |
coriander seeds
|
*
|
Directions
Heat the oil in a saucepan.
Sauté the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes.
Drain the juice from the tomatoes into the sautéed vegetables.
Then crush the tomatoes by hand and add them to the vegetables.
Dice the tofu into ½-inch cubes and add to the vegetables.
Continue to cook for 10 to 15 minutes over low heat.
Then add the peas and cook another 4 minutes.
Serve hot over brown rice.
A coriander coconut chutney (or other chutney) is an excellent accompaniment.
GARAM MARSALA: Preheat the oven to 200 F.
Place the ingredients on a baking sheet and roast for 30 minutes, or until the spices give off an aroma.
Separate the cardamom pods from the seeds.
Discard the pods.
Crush the cinnamon.
Combine the cinnamon, cardamom seeds, and other spices until the mixture is powdery.
Store in a sealed jar.
