Go Back
–+ servings
Print Recipe
4.89 from 18 votes

Matar Tofu (Tofu & Pea curry with cumin tomato sauce)

This Vegan Matar Tofu is a plant-based spin on Matar Paneer(Pea Paneer Curry). It uses crispy pan-fried or baked tofu instead of paneer cheese which is simmered in a flavorful Indian sauce! Serve with flatbread for the ultimate Indian comfort dinner. Soyfree substitute included
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: indian matar paneer, indian tofu curry, matar curry vegan, tofu pea curry
Servings: 4
Author: Vegan Richa

Ingredients

For the tofu:

  • 14 oz firm or extra firm tofu, pressed for at least 15 minutes, cubed
  • 2 teaspoons nutritional yeast
  • 1 teaspoon cornstarch or tapioca starch
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika

For the sauce:

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1-2 bay leaves
  • 1 cup chopped onion
  • 1 green chili finely chopped, I use serrano or Indian
  • 2 teaspoons ginger garlic paste or minced ginger and garlic
  • 1/2 teaspoon turmeric
  • 2 teaspoons ground coriander
  • 1/2 teaspoon Kashmiri chili powder or paprika
  • 2 teaspoons chickpea flour or regular flour
  • 1 cup tomato puree, About 8 oz
  • 1/2 teaspoon salt
  • 1/2 cup peas fresh or frozen
  • 1/2 inch of ginger julienned
  • 1/4 teaspoon Kasuri Methi dried fenugreek leaves
  • 1 teaspoon garam masala
  • 1 - 1.5 cups of water

For garnish:

  • Cilantro
  • Reserved julliened ginger
US Customary - Metric

Instructions

  • Press and cube the tofu if you haven’t already and add it to a bowl. Add the nutritional yeast, cornstarch, salt, and paprika and toss well to coat.
  • Crisp up the Tofu: In a skillet heat 2 teaspoons of oil over medium-high heat. Once hot add the tofu and panfry until golden on most edges and crisp. 7-8 mins. You can also bake the tofu instead of frying it. Transfer the tofu to a parchment-lined baking sheet, spreading it evenly, and bake it at 400ºF (205C) for 20-25 minutes.
  • Make the sauce; heat the oil in that same skillet over medium heat. Once hot add the cumin seeds. When they darken in color and fragrant, add the bay leaves, onion, green chili, and ginger-garlic, and a good pinch of salt. Cook until the onion is golden. Then add in the ground spices; turmeric, coriander, Kashmiri chili powder, and chickpea flour, and mix in.
  • Cook until the flour and the spices are a bit roasted(half a minute). Add in the tomato puree, salt, water, fenugreek leaves, garam masala, and julienned ginger (reserve some of the julienned ginger for garnish)
  • Let the tomato mixture come to a boil, and mix in the tofu and the peas. continue to simmer for 5 minutes. Add more water if needed for saucier. Take off the heat. Taste and adjust salt and flavor.
  • Garnish with cilantro and the reserved julienned ginger and serve with some naan, flatbread, or rice.
    Store: refrigerate for upto 3 days, freeze for upto a month

Video

Notes

Soyfree: use chickpea tofu or 1.5 cups cooked chickpeas
Oilfree: Bake the tofu without oil. Dry toast the cumin seeds, then add 2-3 tbsp broth and onion and sauté.
No onion garlic: Use zucchini, summer squash, opo squash or fennel instead of onion. Add a good pinch of asafetida(hint) with the cumin seeds 
 

Nutrition

Calories: 184kcal | Carbohydrates: 19g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 510mg | Potassium: 459mg | Fiber: 5g | Sugar: 7g | Vitamin A: 728IU | Vitamin C: 19mg | Calcium: 160mg | Iron: 3mg