Mutter Tofu Curry
This is an adaptation of my favorite North Indian style curry called Mutter-Paneer which is basically Peas (Mutter) and Fried Paneer in a delicious gravy.
About once a month or so, I get a large batch of extra firm tofu, marinate, bake or pan-fry, and store it in the fridge/freezer for use over the next few weeks.
For a quick curry, it is nice to use ready-made pastes: I like Patak's Tikka Masala paste, Vindaloo Curry paste, Biriyani paste, and Rogan Josh paste. But, it is just as easy to create my own paste with whatever is handy.
Ingredients
6 cups frozen peas
1 can diced tomatoes
1 medium onion chopped finely
cilantro, spring onions for garnish
salt to taste
1-2 tsp brown sugar, adjust to taste
For the sauce/gravy:
dry toasting:
1 Tbsp white poppy seeds
1 star anise
2 cardamom pods
2 cloves
2 Tbsp fennel seeds
1-2 indian bay leaves
2 2" piece of chinese/indian cinnamon bark
Plus:
1-2 jalapenos or serrano
1" piece ginger, chopped
4-5 garlic cloves, chopped
4 tomatoes, chopped
1 medium onion, chopped
1 Tbsp canola oil
Preparation
- For Curry/Sauce/Gravy:Dry toast the sauce/gravy spices, then grind them to fine powder, set aside
- Combine the rest of the sauce ingredients and grind to a fine paste
- Heat oil in a pan, sauté the ground paste till rawness subsides, then add the chopped onions, peas, tomatoes, some salt, water and the powdered spices, simmer over medium-low heat
- When peas are cooked through but not mushy, drop in the baked or pan-fried tofu and simmer to desired consistency, adjust flavors
- Garnish with cilantro, chopped spring onions and serve warm with naan, bathura or even plain basmati rice
Labels: curry, indian, peas, tofu, vegetarian
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