Emulsifier Free Vegan Matar Paneer
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Learn more āIngredients
4 servings
For the tofu
- 14 oz firm tofu, pressed and cut into Ā¾-inch cubes
- 2 tbsp neutral oil, divided
- Ā½ tsp salt, divided
For the masala
- 1 medium yellow onion, roughly chopped
- 1 can (14 oz) diced tomatoes
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- Ā½ tsp ground turmeric
- Ā½ tsp kashmiri chili powder or mild paprika
- Ā½ cup full-fat coconut milk
- Ā½ cup water
For the curry
- 1 Ā½ cups frozen peas
- 1 tsp sugar
- salt, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Press the tofu for at least 15 minutes by wrapping it in a clean kitchen towel and setting a heavy pan on top, then cut into 3/4-inch cubes and pat dry.
- 2
Heat 1 tbsp of the oil in a large skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer, season with 1/4 tsp salt, and cook undisturbed for 3ā4 minutes until the undersides are golden and release easily from the pan. Flip and cook for another 2ā3 minutes until golden on the second side. Transfer to a plate and set aside.
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