I love recreating vegan versions of my favorite restaurant classics, and Mattar Paneer is one of those dishes that is such a staple in Indian restaurants. Traditionally, it’s Indian cottage cheese (paneer) and sweet peas, simmered in a tomato-onion-ginger-garlic gravy with spices. In this Vegan Tofu Mattar Masala, I used firm tofu instead of paneer.
While the taste isn’t exactly like tofu, it is a great substitute for those who can’t eat dairy or choose not to for ethical or health reasons. Tofu is packed with plant based protein and looks exactly like paneer in this dish. I like to use firm tofu, rather than extra firm because I prefer the taste.
Preparing the tofu
Drain and Press
My method of preparing the tofu involves draining and pressing the tofu to remove any excess water. Simply place the tofu between two plates and place a heavy object on top for about an hour. It could be a pot, some cans, or whatever you have on hand. Remove the excess water and cut into cubes.
Brown the Tofu
Paneer is delicious because it is loaded with fats and has a salty flavor to it. Tofu, however is essentially flavorless. To add flavor to the tofu, I brown the tofu on each side in a little bit of oil. Then, set aside on a towel lined plate and remember to salt the tofu immediately. You’ll also want to simmer the tofu in the gravy for a few minutes before serving. The tofu tastes even better the following day, once it’s had time to sit in the tofu overnight.
Creating the base
The base of the Tofu Mattar is where all the flavor lies. It’s a blend of tomatoes, onions, ginger, garlic and–the secret ingredient–cashews! Adding just a handful of cashews to the curry base adds fat and flavor and makes for a creamy dish. I do not add as much cashews as I would in my Vegan Tikka Masala, for instance, but just enough to enhance the flavor. I also added a tablespoon of tomato paste to amp up the umami.
You can use this curry base for a variety of dishes–potatoes, veggies, or anything you’d like. Serve with rice, roti or naan as a full and healthy meal.
Vegan Mattar Paneer (Tofu Mattar Masala)
Ingredients
- 1 block firm tofu
- 1½ cup frozen peas defrosted
- 3-4 medium tomatoes
- 1 tbsp tomato paste
- 1/2 medium onion
- 2 cloves garlic
- 1 inch nub ginger
- 2 Thai or Indian green chilies optional
- 1 handful cilantro for garnish
- 3-4 tbsp raw cashews
Spices
- 3-4 peppercorns
- 1 small stick cinnamon
- 1 Indian bay leaf
- 3-4 cloves
- 3-4 cardamom pods
- 1-2 tsp Kashmiri red chili powder for color
- 1 tsp cumin seeds
Instructions
Prep
- Drain and Press tofu between 2 heavy objects for at least 20 minutes. This removes the water and makes the tofu more meaty
- Cut the tofu in cubes and in a large skillet or pan, brown the tofu on all sides with a little bit of oil. Set aside on a towel-lined plate and sprinkle with salt.
- In a blender or blender cup, grind the onion, ginger, garlic and chilies. You may add some water to make this easier. Set aside.
Prepare the Masala
- In the same large skillet you browned the tofu, add a few tbsp of a mild oil like grapeseed and set burner to medium-high.
- Add all the whole spices (cumin seeds, peppercorns, cloves, cardamom, cinnamon and bay leaf), and when the cumin seeds begin to sputter, add the onion-ginger-garlic mixture. Allow this to brown until the onion smell disappears. Add more oil if necessary.
- In the same blender cup, add the cashews and 3-4 tbsp water. Grind the cashews until they become a paste.
- Add the tomatoes to the blender cup with the cashews and grind the entire mixture to a puree.
- Once the onion paste is slightly golden-brown and the onion smell is no longer sharp, add in the tomato cashew mixture and 1 tbsp tomato paste, red chili powder and salt to taste.
- Allow this to saute for a few minutes to form a rich gravy base. Cover to ensure that the curry base doesn't splatter. Add water to prevent it from sticking to the pan and burning. It should thicken up nicely when ready.
- Once the gravy base is fully cooked, add some water to thin out the base to more of a curry consistency, and add in the tofu pieces and defrosted peas. Simmer for a few minutes to allow the flavors to absorb, and garnish with chopped cilantro. Adjust salt to taste.
- Serve with steamed basmati rice or naan.
Notes
- The Kashmiri red chili powder adds a red color more than heat. You may substitute paprika if you are unable to find this. Add cayenne pepper powder if you prefer a spicier curry.
- You may soak the cashews beforehand but it is not necessary if you have a high-speed blender.
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