TOFU AND PEAS MASALA
This recipe was on my mind for long ever since I started cooking with tofu. It came out pretty good. Here I have fried the tofu a little bit to get that crispy brown color on tofu. The tofu can be added as such too. The same gravy can be used for paneer butter also.
1. Extra-firm or firm tofu, 1 small box.
2. Fresh or frozen green peas, 1 cup.
3. Medium-sized onions, 2.
4. Tomatoes, 2. Canned tomatoes works best too. If canned tomatoes are used, 1 cup is required.
5. Ginger-garlic paste, 1 teaspoon.
6. Almonds or cashews, around 8-10 pieces.
7. Red chilies, 3-4.
8. Coriander seeds, 1 tablespoon.
9. Cardamom seeds, 2.
10. Fennel seeds, ½ teaspoon.
11. Cinnamon, 1 small stick.
12. Paprika powder, 2 teaspoons. (optional).
13. Salt as per taste.
14. Cilantro for garnishing.
Dice the onions and tomatoes finely and keep aside. Drain the water from the tofu and pat it dry with a paper towel. Cut the tofu into bite-size pieces. Heat a pan with a tablespoon of oil and place the tofu pieces on the pan leaving sufficient space between each piece. Fry the tofu under medium flame for 10 minutes, taking 5 minutes for each side. Remove the tofu from the pan and let it cool. In the same pan, add another teaspoon of oil and add the cinnamon stick, cardamom pods, fennel seeds, coriander seeds and let everything fry for a minute. Then add the red chilies and fry for a few seconds. Transfer everything to a plate and let it cool. Add the diced onions to the same pan and sauté for a few minutes until onions turn brown. Then add the tomatoes and ginger-garlic paste and keep sautéing until everything is blended. Switch off the stove and let it cool. Grind the mixture into a smooth paste along the almonds and fried spices. The spices can also be ground separately and added to the blended onion and tomato paste. Transfer all the contents into the pan, add a teaspoon of oil, 1 cup of water, paprika powder, and salt as per taste and let it cook closed for 5-10 minutes under low flame. Add the fried tofu and peas, mix everything, and cook for 2 more minutes. Garnish with chopped cilantro and serve hot with chapathis. I am sending my recipe for Side Dish for Chapathi event hosted by Viki