These days I am including Tofu (replacement for
Paneer) in our daily food to get required protein and calcium; Tofu is low in
fat, excellent source of high quality protein, is rich in B-vitamins and
contains a lot of calcium;
We usually get fresh peas from the farmers market,
so I have prepared delicious Matar Paneer by using Peas n tofu to serve it with
chapathi for our evening dinner; Curry came out very good, hope you like it;
Ingredients:
1. Tofu,
cut into cubes – 1 lb
2. Peas
– ½ lb
3. Onion,
cut into cubes – 1
4. Green
Chillies – 3
5. Ginger
Garlic Paste – 1 tbsp
6. Tomatoes,
finely chopped - 2
7. Salt,
to taste
8. Chili
powder – ½ tbsp
9. Turmeric
– ¼ tbsp
10. Coriander
powder – 1 tbsp
11. Kasuri
Methi – 1 tbsp
12. Water
– 1 cup
13. Cooking
oil – 2 tbsp
14. Half&Half
– 3 tbsp
15. Cilantro
– 2 tbsp
Method:
1. Take
a heavy bottomed pan, heat 1tbsp oil, add tofu and fry for couple of mins until
tofu turns light golden brown; Transfer tofu into plate;
2. Add
remaining oil to the pan, add green chillies and onions; Sauté for couple of
mins until onions turn soft;
3. Add
ginger garlic paste, mix well and cook for 2 mins;
4. Add
tomatoes, stir it and cook for 6 mins until tomatoes turn soft;
5. Reduce
flame, add turmeric, salt, chilli powder, coriander powder and mix well; Cover
with lid and cook for 3 mins;
6. Turn-off
stove, allow these mix to cool and grind to a fine paste;
7. Transfer
the grinded paste to same pan, add cup of water and allow it to boil;
8. Add
green peas and cook for 8 mins;
9. Add
Tofu, kasuri methi and cook for 5 mins;
10. Add
half&half and allow it to cook for another 5 mins or until you get desired
curry consistency;
11. Turn-off
stove and garnish with cilantro;
Notes:
1. Even
if you do not fry tofu (step1 that I mentioned above) that will be fine;
Sometimes I don’t fry tofu and jus directly adds;
2. Allow
curry to sit for sometime before serving, this makes the gravy thick;
3. If
you do not have half&half handy, you can replace it with Malai;
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