Muttar Paneer (Curd and Pea Curry)
30-35 minutes
Serves:
Traditionally made with Indian curd cheese, this recipe is equally good with bean curd - tofu!
Ingredients:
- 1 slab plain tofu
- 1 tbsp oil (plain sunflower or vegetable – not olive oil)
- EITHER use these spices
- 2.5cm/1 inch piece fresh ginger, coarsely grated
- 1 tsp turmeric powder
- ¼-½ tsp chilli powder, according to how hot you like your curry
- 1 tsp cumin seeds
- 2 green cardamoms, skinned
- 2.5cm/1 inch piece cinnamon, broken
- OR use 2 tbsp curry paste or powder of your choice
- 2 onions, finely chopped
- 1 tsp poppy seeds
- 1½ tsp salt
- 2 cups peas
- 4 tomatoes, chopped
- 2 cups water
- 1 tsp garam masala
- 1 tbsp lemon juice
- Using fresh peas? (you don't need to steam them for this recipe though)
- Created with flickr slideshow.
Method:
1. Slice tofu long ways to make 2-3 ‘steaks’.
2. Drain well on kitchen paper to mop up excess water.
3. Fry in a little oil till golden on each side.
4. Drain and allow to cool then chop into 2.5cm/1 inch cubes. Set aside.
5. If using spices, grind ginger, turmeric, paprika, cumin, cardamoms and cinnamon, adding a little water to form a paste.
6. Fry onions, mustard seeds and poppy seeds till golden.
7. Add paste (recipes or your own curry paste mix) and salt and fry for 2 minutes.
8. Add peas and tomatoes, stir fry for a few minutes, add water, cover and cook till peas are tender.
9.Add tofu cubes and stir in well so they soak up the flavours.
10. Before serving, sprinkle with garam masala and lemon juice.
11. Serve hot with rice, lentil dahl and chapattis.
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