Even those who have only a passing familiarity with Indian food usually know mattar paneer, a delectable Punjabi dish that is one of the most popular orders in Indian restaurants. Despite its simple format, the perfect balance of the savory (spices) and the sweet (peas) elevates mattar paneer to the level of supremely successful comfort food.
Quite naturally, I HEART MP. However, as someone trying to make healthy food choices, I have a beef with it — It is heavy and calorific, thanks to the cottage cheese. So, I took a cue from my mother-in-law an started swapping the cheese with tofu and the result has been fabulous! Also, as a new mom with limited time on my hands, I stir-fry my way through most of the dish and use ready-made spice mixture (garam masala), making the process simple and easy.
To make Mattar Tofu for four, you will need:
Two 350 g extra firm tofu packets
Two handfuls of fresh or frozen peas
Three Roma tomatoes or equivalent, chopped
One large onion, sliced
One tablespoon of ginger garlic paste
Canola or another neutral tasting oil
A pinch of chili flakes or two dried chilies (optional)
A tablespoon of chili powder
A tablespoon of coriander powder
A pinch of turmeric
Two tablespoons of cream / coconut milk / cashew paste
Method of Preparation:
Coat the bottom of the skillet with oil and heat. Cut the tofu into cubes and stir fry until golden brown. While they are getting done, add in the chili flakes / broken dried red chilies, ginger-garlic, chili powder, coriander powder, turmeric and a pinch of salt.
Once the tofu cubes turn golden brown, add in the sliced onions.
Once the onions turn translucent, add in the chopped tomatoes. Cover if you’d like the curry to have some sauce. Mash a few tomatoes with the ladle if you’ like. While the tomatoes cook down, add in the peas and stir.
Once all the vegetables cook, stir in the cream / coconut milk / cashew paste. Taste and adjust for salt and spice. Serve warm with rice or roti.