Tofu Matar

I based this tofu curry on my Aloo Matar recipe, replacing the potato with tofu, I also added some kasoori methi (dried fenugreek leaves) as I just love the stuff. If you aren’t a fan of tofu it could be replaced with paneer. Serve with rice or chapati.

Serves 5.

Ingredients

400g tofu, pressed for an hour and cut into 1/2 inch cubes
250g frozen green peas
1 tablespoon sunflower or rapeseed oil
1 medium onion, chopped
400g tin of chopped tomatoes
4 green chillies, chopped
5 garlic cloves, chopped
2cm fresh ginger, chopped fine
1/4 teaspoon asafoetida
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon paprika
1 tablespoon coriander powder
1 teaspoon of ground black pepper
2 teaspoons extra hot chilli powder
1 tablespoon kasoori methi (dry fenugreek leaves)
1 teaspoon amchoor (mango powder)
1/2 teaspoon garam masala
1/2 teaspoon salt
1 tablespoon fresh coriander, chopped
Sunflower oil spray (eg. Fry Light)

Method

1. Drain the tofu and press it* for 1 hour by wrapping in a couple of layers of paper towel and place between two chopping boards and weigh the top one down with a heavy pan or cookery book, I usually change the paper towels half way through.
2. Once the tofu is pressed spray a few sprays of the sunflower oil spray in a frying pan (or add a tiny amount of sunflower oil, it’s only to help with browing it) and bring up to a medium heat then fry the tofu chunks turning them often until lightly browned. Remove the tofu and set aside.
3. Blend the tomatoes, garlic, chillis and ginger into a purée.
4. Heat the oil in a wok on a medium heat and check it is hot enough by adding one cumin seed, if it cracks right away the oil is hot enough. Add the rest of the cumin seeds and the asafoetida.
5. After the cumin seeds crack add the chopped onions and fry for 5 minutes.
6. Add the tomato/garlic/chilli/ginger purée, turmeric, paprika, coriander powder, chilli powder, methi and 250ml water, mix well and simmer for 20 minutes on a medium heat.
7. Add the tofu, peas and amchoor and simmer on a medium heat for 10 minutes adding more water if required.
7. Add the garam masala and salt to taste and mix in the chopped coriander.

*Pressing the tofu like this firms it up which makes it better for stir frying or making curries and removes excess moisture which allows it to take on more flavour.

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