Thursday, August 26, 2010

Tofu Matar

Tofu has very little flavor or smell of its own, it readily takes on the flavor of the spices in which it is cooked. So gravy can be made as hot or mild as you like.

Here a mild curry is prepared combining peas with tofu.


  • 1 pound firm or extra firm tofu, well pressed and sliced into triangles
  • ½ cup green peas
  • 6-7 curry leaves (optional)
  • 1 medium onion sliced
  • 2 chopped green chilies
  • ½ cup tomato chunks
  • 1 tbsp grated ginger
  • 4-5 curry leaves
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • ½ tsp garam masala
  • Salt to taste
  • 1 tbsp chopped cilantro leaves
  • 1 tbsp lemon juice
  • 6 tbsp cooking oil


  • Sautee tofu in two tablespoons of cooking oil until tofu is lightly crisp.
  • In a separate large skillet or a wok, heat the other tablespoon of cooking oil.
  • Stir in curry leaves, sliced onion, chopped green chilies, grated ginger and cook until tender.
  • Add peas and fry for 2-3 minutes.
  • Add tomato chunks, red chili powder, turmeric powder and salt.
  • Reduce heat to low and simmer for 2-3 minutes. Do not add extra water. Let them cook in their own juice.
  • Add tofu pieces and simmer for 2 minutes.
  • Mix lemon juice and garam masala.
  • Garnish with chopped cilantro leaves and serve hot with paratha.

Do You Know?

Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child-bearing age) and has no saturated fat or cholesterol.

Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes).

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