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Home » Side Dishes » Curry , Poriyal and Subzi

Published: Feb 25, 2018 · Modified: Feb 15, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Matar Tofu | Green Peas and Tofu in Smooth gravy

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Matar Tofu is an excellent alternative to the regular Matar Paneer, if you want to cut down on Paneer and substitute with Tofu instead. There is not much difference in taste and you will not miss the paneer in the recipe.

Matar Tofu in a pot

This week I am doing three days of gourmet subzis that has smooth gravies. The last two recipes that I blogged in this series are Matar paneer and Shahi Aloo Matar. Even without realizing I have made all the three recipes with green peas in them. This Matar Tofu recipe is quite different from the matar paneer recipe and can be used as an alternate flavor.

We love tofu in our house and I use them quite often. One of the biggest ways I use tofu is substituting it for paneer. Tofu works great as paneer alternate in any subzi. Make sure you use firm tofu when making any subzi. I also pan fry the tofu until slightly brown and then add it to the subzi.

One thing to remember when cooking with tofu is to let it simmer in any gravy we are making so that it can absorb the flavors. When using paneer we don’t cook it long after adding it to the gravy, but when using tofu, make sure you simmer it for few minutes. Tofu does not break apart as easily as paneer (when using firm tofu).

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Preparation time – 15 minutes
Cooking time – 40 minutes
Difficulty level – easy

Matar Tofu in pot with plate

Ingredients to make Matar Tofu – (serves 4)

  • Tofu (firm) – 1 block (about 1 cup cubed)
  • Green peas – 1 cup
  • Turmeric powder – ½ tsp
  • Red chili powder – 2 tsp
  • Dhania Jeera powder / Cumin coriander powder – 1 ½ tsp
  • Salt – to taste
  • Oil / butter – 2 tbsp
  • Cilantro – to garnish

For the Masala paste –

  • Onion – 2 (sliced)
  • Tomatoes – 4 (or I can of diced tomatoes)
  • Ginger garlic paste – 1 tsp
  • Cashew nut - 10
  • Cardamom – 3
  • Cloves – 5
  • Cinnamon – 1 inch piece
  • Fennel – 1 tsp
  • Oil – 1 tbsp

Procedure to make Matar Tofu –

  • Remove the tofu from the package and drain all the water. Wrap the tofu in few layers of paper towels or a clean kitchen cloth and place a weight over it to squeeze out the extra water. Leave it like this for 10 minutes. Then cube the tofu into bite size pieces.
  • In a wide pan, heat about a tablespoon of oil and fry the tofu until slightly brown on all the sides.
frying the tofu in a pan
Fried tofu in a bowl

To make the masala paste –

  • In a pan, heat 1 tablespoon of oil and fry the cardamom, cinnamon, cloves and fennel until aromatic.
  • Add the sliced onions and sauté until golden brown. Add the cashews and fry for a minute.
  • Now add the ginger garlic paste and the tomatoes and cook until the tomatoes are mushy.
  • Let the mixture cool down and then transfer it into mixer jar. Grind the mixture to a smooth paste.
Frying the ingredients in a pan

To make the subzi –

  • Heat 2 tablespoon of oil and/or butter in the same pan. Add the ground masala paste and fry in low flame for 4 to 5 minutes or until the oil separated from the masala.
Adding the ground masala paste
  • Next add turmeric powder, red chili powder, Dhania Jeera powder and salt and mix well.
  • Add the peas along with a cup of water and cook until the peas are tender. I used frozen peas, so it took me about 10 minutes to cook the peas in low flame.
Cooking the masala paste in a pan
  • Add the fried tofu pieces and cook in low flame for about 10 more minutes. Adjust the consistency of the subzi by adding more water if needed.
Adding the fried tofu
  • Garnish with cilantro and serve hot with roti.
Matar Tofu served in a pot

If you are looking to make more recipes with fresh or frozen green peas, definitely try these recipes

  • Matar Ka Nimona | UP Style Green Peas Curry
  • Chura Matar | Chooda Mattar | Flattened Rice with Green Peas
  • Peas Pulao | Matar Pulao
  • Green Peas Kachori | Bengali Matar Kachori

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Matar Tofu | Green Peas and Tofu in Smooth gravy in a Pot

Matar Tofu | Green Peas and Tofu in Smooth gravy

Matar Tofu is an excellent alternative to the regular Matar Paneer, if you want to cut down on Paneer and substitute with Tofu instead. There is not much difference in taste and you will not miss the paneer in the recipe.
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Course: Lunch Box Recipes, Restraunt Style Recipe, Side Dishes
Cuisine: Asian, Indian, North Indian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 People
Calories: 256kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl
  • spatula

Ingredients

  • 1 block Tofu (about 1 cup cubed)
  • 1 cup Green peas
  • ½ teaspoon Turmeric powder
  • 2 teaspoon Red chili powder
  • 1½ teaspoon Dhania Jeera powder / Cumin coriander powder
  • to taste Salt
  • 2 tablespoon Oil / butter
  • to garnish Cilantro

For the Masala paste –

  • 2 Onion sliced
  • 4 Tomatoes or I can of diced tomatoes
  • 1 teaspoon Ginger garlic paste
  • 10 Cashew nut
  • 3 Cardamom
  • 5 Cloves
  • 1 inch piece Cinnamon
  • 1 teaspoon Fennel
  • 1 tablespoon Oil

Instructions

  • Remove the tofu from the package and drain all the water. Wrap the tofu in few layers of paper towels or a clean kitchen cloth and place a weight over it to squeeze out the extra water. Leave it like this for 10 minutes. Then cube the tofu into bite size pieces.
  • In a wide pan, heat about a tablespoon of oil and fry the tofu until slightly brown on all the sides.

To make the masala paste –

  • In a pan, heat 1 tablespoon of oil and fry the cardamom, cinnamon, cloves and fennel until aromatic.
  • Add the sliced onions and sauté until golden brown. Add the cashews and fry for a minute.
  • Now add the ginger garlic paste and the tomatoes and cook until the tomatoes are mushy.
  • Let the mixture cool down and then transfer it into mixer jar. Grind the mixture to a smooth paste.

To make the subzi –

  • Heat 2 tablespoon of oil and/or butter in the same pan. Add the ground masala paste and fry in low flame for 4 to 5 minutes or until the oil separated from the masala.
  • Next add turmeric powder, red chili powder, Dhania Jeera powder and salt and mix well.
  • Add the peas along with a cup of water and cook until the peas are tender. I used frozen peas, so it took me about 10 minutes to cook the peas in low flame.
  • Add the fried tofu pieces and cook in low flame for about 10 more minutes. Adjust the consistency of the subzi by adding more water if needed.
  • Garnish with cilantro and serve hot with roti.

Nutrition

Calories: 256kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 92mg | Potassium: 700mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1603IU | Vitamin C: 36mg | Calcium: 89mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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