Restaurant Style Tofu Matar | Vegan Recipe | Dairy-Free Tofu Curry

Method

1. In a pressure cooker, add roughly chopped onion, tomatoes, garlic, ginger, and sunflower seeds. Pressure cook on medium heat for 1 whistle. There’s no need to add extra water; the moisture from the tomatoes will suffice.

2. Transfer the cooked masala to a grinder jar and blend into a smooth paste.

3. Heat a pan or kadai on medium heat. Once hot, add oil to coat the pan on all sides. Add the tofu cubes and fry until they are golden brown. Remove and set aside.

4. In the same pan, add bay leaf, cinnamon, and green cardamom.

5. Add the finely chopped onion and sauté until translucent. Then, add the dry spices: turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.

6. Add the ground masala paste and salt; cook for 2-3 minutes.

7. Incorporate the green peas and give a quick mix. Add hot water, stir well, and cover the pan. Cook for 4-5 minutes or until the peas are tender.

8. Stir in the garam masala and kasuri methi. If you prefer, this masala can be enjoyed on its own as a delicious green peas dish.

9. Add the fried tofu, reduce to low heat, and let it simmer for another 2-3 minutes. Serve hot with your choice of roti or rice.

Recipe Notes:

Tips & Suggestions

• Meal Prep Ideas: This tofu recipe is perfect for meal prep. It can be prepared in advance and stored in the fridge for up to three days, making it a great option for your weekly healthy tofu meals.

• Serving Suggestions: Pair with brown rice or quinoa for a nutritious, plant-based meal. This tofu matar recipe is a fantastic tofu and vegetable stir fry option for your family dinners.