MATAR PANEER (Tofu- vegan)

This popular dish is one of my fav dishes! It's spiced cream sauce is so decadent making it a perfect homely comforting dish. (Gluten Free)

Prep Time10 minsCook Time30 minsTotal Time40 mins

Yield: 4 servings
INGREDIENTS
 1 tbsp oil
 2 whole green cardamom
 4 black peppercorns
 ¾ tsp cumin seeds
 1 inch ginger, finely grated
 1 green chilies, chopped small
 3 medium tomatoes chopped
 ¼ cup whole cashews
 1 tbsp ghee or oil (vegan option)
 350 g paneer- cubed (or firm Tofu 1x1cm cubed and fried)
 1 Bay leaf
 ¼ tsp red chilli powder
 ¾ tsp coriander powder
 1 tsp garam masala
 ½ tsp cumin powder
 ½ tsp turmeric powder
 1 tsp kasuri methi
 salt to taste
 ½ tsp sugar
 3 tbsp plain yogurt or heavy whipping cream (or coconut cream for vegan version)
 1 ¼ cups water
 ½ cup peas (I used frozen)
 Cilantro chopped for garnish

DIRECTIONS
1

If using store bought paneer, soak in warm water for 20 minutes before you begin the recipe. Soak frozen green peas in warm water for 10 minutes.

2

Heat 1 tbsp oil in a pan on medium heat. Add cardamoms, peppercorns and cumin seeds. Saute until the spices are fragrant and the cumin seeds sizzle for few seconds.

3

Then add the ginger and green chili and cook until browned.

4

Then add the chopped tomatoes and whole cashews and mix. Cover the pot with a lid and let it cook for 6 to 7 minutes until the tomatoes are really soft.

5

Remove pan from heat and let the mixture cool down a bit. Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Set it aside.

6

Heat a tablespoon of ghee (or oil) in a pan on medium heat. Add bay leaf and red chili powder. Saute for few seconds.

7

Then add in the prepared tomato paste back into the pan and mix well.

8

Add coriander powder, garam masala, cumin powder, turmeric, methi, salt to taste and sugar. Mix well and cook the spices for one minute.

9

Whisk in plain yogurt, stirring continuously until it mixes well.
Then add water to the pan and let it come to a boil.

10

Add the paneer cubes (or fried tofu cubes) and green peas peas. Stir and then cover the pan. Let it simmer for 6 to 7 minutes on medium heat.

11

Garnish with cilantro and serve with some warm chapatis!

Ingredients

Yield: 4 servings
INGREDIENTS
 1 tbsp oil
 2 whole green cardamom
 4 black peppercorns
 ¾ tsp cumin seeds
 1 inch ginger, finely grated
 1 green chilies, chopped small
 3 medium tomatoes chopped
 ¼ cup whole cashews
 1 tbsp ghee or oil (vegan option)
 350 g paneer- cubed (or firm Tofu 1x1cm cubed and fried)
 1 Bay leaf
 ¼ tsp red chilli powder
 ¾ tsp coriander powder
 1 tsp garam masala
 ½ tsp cumin powder
 ½ tsp turmeric powder
 1 tsp kasuri methi
 salt to taste
 ½ tsp sugar
 3 tbsp plain yogurt or heavy whipping cream (or coconut cream for vegan version)
 1 ¼ cups water
 ½ cup peas (I used frozen)
 Cilantro chopped for garnish

Directions

DIRECTIONS
1

If using store bought paneer, soak in warm water for 20 minutes before you begin the recipe. Soak frozen green peas in warm water for 10 minutes.

2

Heat 1 tbsp oil in a pan on medium heat. Add cardamoms, peppercorns and cumin seeds. Saute until the spices are fragrant and the cumin seeds sizzle for few seconds.

3

Then add the ginger and green chili and cook until browned.

4

Then add the chopped tomatoes and whole cashews and mix. Cover the pot with a lid and let it cook for 6 to 7 minutes until the tomatoes are really soft.

5

Remove pan from heat and let the mixture cool down a bit. Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Set it aside.

6

Heat a tablespoon of ghee (or oil) in a pan on medium heat. Add bay leaf and red chili powder. Saute for few seconds.

7

Then add in the prepared tomato paste back into the pan and mix well.

8

Add coriander powder, garam masala, cumin powder, turmeric, methi, salt to taste and sugar. Mix well and cook the spices for one minute.

9

Whisk in plain yogurt, stirring continuously until it mixes well.
Then add water to the pan and let it come to a boil.

10

Add the paneer cubes (or fried tofu cubes) and green peas peas. Stir and then cover the pan. Let it simmer for 6 to 7 minutes on medium heat.

11

Garnish with cilantro and serve with some warm chapatis!

MATAR PANEER (Tofu- vegan)

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