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 firm tofu, drained and patted dry
- 1 tbsp oil (plain sunflower or vegetable – not olive oil)
- 2.5cm/1 inch piece fresh ginger, coarsely grated
- 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
Spices (or use 2 tbsp curry paste or powder of your choice)
- 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
Method:
- Slice the tofu into 2.5cm/1 inch cubes.
- Fry in a little oil till golden on each side then set aside.
- If using spices, grind the ginger then mix with the turmeric, paprika, cumin, cardamoms and cinnamon, adding a little water to form a paste.
- Fry onions, mustard seeds and poppy seeds till golden.
- Add paste (recipes or your own curry paste mix) and salt and fry for 2 minutes.
- Add peas and tomatoes, stir fry for a few minutes, add water, cover and cook till peas are tender.
- Add tofu cubes and stir in well so they soak up the flavours.
- Before serving, sprinkle with garam masala and lemon juice.
- Serve hot with rice, lentil dahl and chapattis.
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