📝 About This Recipe
This vibrant dish reimagines the beloved North Indian Matar Paneer by swapping dairy for protein-rich, pan-seared tofu. Nestled in a silky, aromatic tomato-ginger gravy with sweet green peas, this recipe captures the soul-warming essence of the original while remaining entirely plant-based. The combination of earthy spices and the subtle sweetness of the peas creates a balanced, restaurant-quality curry that is both comforting and nutritious.
🥗 Ingredients
The Protein & Peas
- 14 ounces Extra-firm Tofu (pressed and cut into 1-inch cubes)
- 1.5 cups Green Peas (fresh or frozen)
- 3 tablespoons Avocado Oil (divided for searing and sautéing)
Aromatic Base
- 1 large Yellow Onion (finely diced)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise)
- 1.5 cups Tomato Puree (freshly blended tomatoes)
Spices & Seasoning
- 1 teaspoon Cumin Seeds (whole)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Garam Masala (high-quality blend)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 1 teaspoon Salt (adjust to taste)
Finishing Touches
- 2 tablespoons Cashew Cream (optional, for extra richness)
- 1/4 cup Fresh Cilantro (chopped)
- 1 cup Water (warm)
👨🍳 Instructions
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1
Pat the pressed tofu cubes dry with a paper towel. Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Sear the tofu until golden brown on at least two sides (about 5-6 minutes). Remove and set aside.
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2
In a large heavy-bottomed pot or kadai, heat the remaining 2 tablespoons of oil. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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3
Add the finely diced onions. Sauté over medium heat for 8-10 minutes until they turn a deep golden brown. Do not rush this step, as caramelized onions provide the base flavor.
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4
Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw smell of the garlic disappears.
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5
Add the tomato puree and a pinch of salt. Cover and cook for 5-7 minutes, or until the oil starts to separate from the sides of the masala.
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6
Lower the heat and add the turmeric, Kashmiri red chili powder, and coriander powder. Stir well for 1 minute to toast the spices without burning them.
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7
Pour in 1 cup of warm water and stir to combine, scraping any browned bits from the bottom of the pot.
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8
Add the green peas and the seared tofu cubes. Stir gently to coat them in the gravy.
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9
Cover the pot and simmer on low heat for 8-10 minutes. This allows the tofu to absorb the flavors of the curry.
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10
Sprinkle the garam masala and the crushed kasuri methi over the curry. Stir in the cashew cream if using for a silkier texture.
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11
Taste and adjust salt as needed. Turn off the heat and let the dish rest for 2 minutes.
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12
Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
Press your tofu for at least 20 minutes before cooking to ensure it has a meaty, firm texture that won't crumble in the sauce. For a deeper flavor, soak the seared tofu cubes in warm salted water for 10 minutes before adding them to the gravy; this makes them incredibly soft. If using fresh peas, blanch them in boiling water for 2 minutes before adding to the curry to ensure they are perfectly tender. Always use Kashmiri red chili powder if possible; it provides the iconic bright red color of Indian curries without overwhelming the dish with heat.
🍽️ Serving Suggestions
Serve alongside buttery garlic naan or laccha paratha to scoop up the rich gravy. Pair with fragrant Jeera (cumin) rice or plain Basmati rice for a gluten-free meal. Accompany with a side of kachumber salad (diced cucumber, tomato, and onion with lemon) for a refreshing crunch. A chilled glass of vegan mango lassi or a salted lime soda balances the warm spices beautifully.