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Matar Tofu | Green Peas and Tofu in Smooth gravy in a Pot
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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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Lunch Box Recipes, Restraunt Style Recipe, Side Dishes
Cuisine: Asian, Indian, North Indian
Diet: Vegetarian
Servings: 4 People
Calories: 256kcal


  • pan
  • bowl
  • spatula


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

For the Masala paste –

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


  • 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 tbsp of oil and fry the tofu until slightly brown on all the sides.

To make the masala paste –

  • In a pan, heat 1 tbsp 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 tbsp 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.


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