Tofu Paneer


cup Corn oil, unrefined
1 cup Diced onions
2 tablespoons Minced garlic
4 teaspoons Minced ginger
teaspoon Salt
1 teaspoon Tumeric
2 teaspoons Ground coriander
4 teaspoons Cilantro
2 tablespoons Garam marsala (see recipe below, or use commercial b
35 ounces Canned Italian tomatoes
pound Firm silken tofu
cup Green peas (pref. fresh, OR frozen)
1 cup Whole cardamom pods
cup Whole cloves
cup Whole cumin seeds


Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes.
Drain the juice from the tomatoes into the sauteed vegetables. Then crush the tomatoes by hand and add them to the vegetables. Dice the tofu into 1/2-inch cubes and add to the vegetables. Continue to cook for 10 to 15 minutes over low heat. Then add the peas and cook another 4 minutes. Serve hot over brown rice. A coriander coconut chutney (or other chutney) is an excellent accompaniment.
GARAM MARSALA: Preheat the oven to 200 F. Place the ingredients on a baking sheet and roast for 30 minutes, or until the spices give off an aroma. (Some chefs suggest roasting each ingredient separately, since each gives its characteristic aroma at a different time.)
Separate the cardamom pods from the seeds. Discard the pods. Crush the cinnamon. Combine the cinnamon, cardamom seeds, and other spices until the mixture is powdery. Store in a sealed jar.




6.0 servings


Sunday, February 14, 2010 - 3:16am



Related Cooking Videos