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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.
Made this last night for dinner. The Bhuna Masala paste turned out well. Next time I think I’ll try the second cooking option for the paste which might develop the flavour a bit more. The curry was delicious with tofu and peas and I bet it would be great with a variety of different veggies. Made your cumin scented rice from your cookbook to go with it. Yum! Thanks for the recipe.
Awesome! yes definitely. The onions take a long time to caramelize so cooking them separately makes it faster and you get more caramelization. With tomatoes, the flavor develops with slow long cooking which reduces the mix a lot and we can tend to switch it off before it is nicely caramelized. With just the onions, its easier to note the caramelization, so use whichever works best for you!
Love this dish! I’ve made it heaps of times now with occasional variations on the veggies depending on what I have on hand. It’s been a hit with friends and family. Love this so I keep sauce in the freezer now for busy evenings. Really recommend it to anyone thinking about making it!
Absolutely delicious. Sauce was amazing and quick to make. Even without the cashews it was nice and creamy. We also added chickpeas to bulk the curry up alongside the tofu and extra peas of course. Made our own chapatti to soak up alk the delicious sauce.
I LOVE this! I made both the bhuna masala sauce and this recipe for the first time today. I’ve been intimidated by Indian recipes for a long time, but now I know I’ll be trying more.
I didn’t have any fenugreek leaves so I didn’t use them, and I left out the cashews for a lower fat version. I used almond milk. The sauce was a little thin, so I might use some cornstarch or something next time, but the flavor was great!
This was so good! I used spinach instead of peas, and it tasted amazing!
I LOVE tofu masala, but the ones served at my local Indian restaurants are usually not vegan! This is such a wonderful recipe! I have to try making this soon!