Tofu Matar Masala | Sanjeev Kapoor Khazana

Replacing paneer with tofu cooked along with green peas in this creamy indian gravy

TOFU MATAR MASALA

Ingredients

250 grams tofu, cut into 1 inch cubes
¾ cup green peas (matar)
1-2 tablespoons oil
1 tablespoon crushed garlic cloves
1 tablespoon grated ginger
1 green chilli, finely chopped
1 large onion, finely chopped
1 large tomato, finely chopped
10-12 cashewnuts
Salt to taste
½ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon garam masala powder
¼ teaspoon dried fenugreek (kasuri methi) powder
1 tablespoon fresh cream + for garnishing
Fresh coriander leaves for garnishing

Method

1. Heat oil in a non-stick pan. Add garlic, ginger and green chilli, mix and sauté for a minute. Add onions, mix and sauté for a minute.
2. Add tomatoes, mix and cook till the tomatoes turn soft and pulpy. Add cashewnuts, salt and ¼ teaspoon turmeric powder, mix and cook for a minute.
3. Add ¼ cup water, mix and cook for 5-6 minutes. Add a little water if required.
4. Remove from heat and blend to a smooth paste.
5. Heat another non-stick pan. Strain the paste through a sieve, add chilli powder, remaining turmeric powder, coriander powder and garam masala powder, mix well and cook for a minute. Add salt, dried fenugreek powder, mix well and cook for a minute.
6. Add green peas and mix well. Add tofu cubes, mix well and cook for 4-5 minutes. Add cream and mix well.
7. Garnish with coriander leaves and cream and serve immediately.

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ingredients
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Cuisine - Indian
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