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Tofu Matar Masala – Tofu Peas in Blender Masala Sauce. Curried Tofu and peas with a roasted cumin tempering. Vegan Matar Paneer. Gluten-free Recipe. Use chickpeas, beans or veggies to make soy-free.
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This easy Tofu Matar Masala Comes together within 15 minutes if you have some blender bhuna masala sauce ready to use in the fridge or the freezer. Blend up the sauce with non dairy milk or some cashews or other nuts and water, bring to a boil with tofu and peas, or use veggies of choice. Finish off the curry with a toasty oil tempered cumin seeds and cilantro. Easy and so delicious. No Masala sauce, no worries. Blend up the ingredients according to the masala sauce recipe and cook it for 20 to 25 mins, then use 4 tbsp of the sauce and proceed.
This dish is
- Super easy
- takes just 15-20 minutes
- and is flexible!
Add fresh or crisped tofu, add veggies of choice or chickpeas or beans. Garnish with spices of choice. The toasty cumins seeds adds a burst of flavor to this tofu matar masala. Toast the cumin seeds until they are fragrant and change color for best results.
More Quick Curries from the blog
- Mushroom Matar Masala
- Bombay Potato and Peas
- Aloo Baingan – Potato Eggplant Curry
- Okra in tamarind coconut sauce
- Tofu in Spinach Curry – Saag Tofu
Use the easy Blender Masala Sauce. Blend and cook until well roasted.
Blend the sauce with non dairy milk or thin cashew cream. Add to crisped tofu and peas. Simmer and serve.
Creamier Tofu Masala version with cashew cream, served with aloo gobi.
Tofu Matar Masala - Tofu Peas in Blender Masala Sauce
Ingredients
- 3 to 4 tbsp Bhuna Masala sauce
- 1 cups non dairy milk such as almond, soy, coconut or cashew.
- 10 oz firm or super firm Tofu, cubed small
- 1 tsp oil
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/4 tsp cayenne
- 1 tsp dried fenugreek leaves, kasuri methi (optional)
- 1/2 tsp or more salt
- 1/2 tsp sugar
- 3/4 cup or more green peas, thawed if frozen
Tempering:
- 1/2 tsp oil
- 1/2 tsp cumin seeds
Instructions
- Blend the bhuna masala sauce with non dairy milk until well combined and set aside. For a creamier sauce, add 4 tbsp soaked (for 10 mins) raw cashews or macadamia nuts to the blender and blend in.
- Press the tofu between paper towels to remove excess liquid for 10 mins. Cube into 1/2 to 3/4 inch pieces. (Or use this baked tofu for a more paneer like Tofu)
- Heat oil in a skillet over medium heat. Add garam masala, turmeric, cayenne, fenugreek.
- Add tofu cubes and mix and cook for 2 minutes.
- Add the blended sauce, salt and sugar and bring to a good boil. Fold in the peas, Continue to simmer for another 5 to 10 minutes to develop flavor. Taste and adjust salt and spice.
- Make the tempering: Heat oil in a small skillet over medium heat. When hot, add cumin seeds and toast them until they get fragrant. Drizzle this over the hot tofu matar masala just before serving. Garnish with cilantro. Serve with rice, flatbreads or in a bowl.
Instant Pot:
- Follow Steps 1 to 3 above. Add oil to the IP in saute mode. Add pressed cubed tofu, spices and cook for 2 to 3 mins. Add the blended sauce, salt, sugar and peas and pressure cook Manual 5 mins in the Instant Pot. Quick release, garnish with the tempering and serve.
Video
Notes
Toast the cumin seeds over a dry skillet until fragrant. Crush slightly and garnish the curry before serving. To make this Soy-free: Use any veggies such as caulifower, carrots, green beans, or beans such as chickpeas, split peas. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG Richa. That is so good with the bhuna masala sauce. I was trying to resist eating the whole dish myself.
I pretty much make whatever you post on Facebook and supplement with your book. I’m liking the videos too.
I made this today and it was amazing. I added the optional soaked cashews and used coconut milk, both which gave it a very rich and creamy consistency. The bhuna masala sauce took almost an hour on the stovetop before it turned into a paste, but it was worth the wait.
Awesome! yes the masala takes a while. I usually make that over the weekend to use it for a weeknight quick curry.
This looks lovely! Can’t wait to give it a try ????
Made this for Dinner tonight! Added some veggies too. So good!
This was a fantastic recipe: my best try so far – vegan or not. Easy, fast and delicious. I made the bhuna masala and almond milk ahead of time, and added soaked cashews, as recommended. The tofu texture was just like paneer’s. I could have been fooled, I think. The only things I’ll change next time: I shall double the recipe, but keep the tofu the same, and put in way more peas. Thanks for the inspiration!
Too many spices used for cooking, do they too heat to the body? I have problem for digesting bean or legumes? I like to eat beans. How can I solve it?
Spices like cumin, coriander, fennel help to digest beans better. Spices are not hot, they just add flavor. Hot ingredients such as cayenne, chile, black pepper will add heat to the dish. The hot ingredients are likely to also heat up the body.
to make it easy to digest lentils and beans, soak them for an hour, throw the water and then cook them. For very gassy beans, you want to boil the dried beans in water for 5 mins, then discard that water and cook in a pressure cooker or saucepan until tender and use within the day. Hope this helps.
I really like Indian foods. Since I used more spices to my dishes, I never like outside’s foods and cooking 3 meals daily. Are u seldom taking fruit? No more menu using fruits I found. I am very weak and too thin. How can I improve? Any herbs can use for building stronger? I can buy Indian foods in Hong Kong.
Thk!
I eat fruit as a fruit, for snack or a part of breakfast. I dont really add fruit to meals, which is why they dont feature on meal recipes.
Eating a balanced diet full of veggies, beans, whole grains, nuts and eating more should help with the weakness. You should also check with your doctor to rule out other issues that might be causing weakness.
This looks so good – and quick to make! Can’t wait to try it with your Bhuna Masala recipe!
Thanks!
Hi, I love the recipe, I have just made this with tofu and I’m wondering will the leftovers freeze well? Thanks!
they should freeze fine. You want to put them in a container with the least amount of extra air space or place a wrap over to seal to reduce freezer burn.