Vegan Mattar Paneer (Tofu Mattar Masala)
Servings: 6 servings
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.