Matar Paneer with Tofu
This Indian dish is well-known for its peas and paneer cheese. In this version we changed the cheese for spiced tofu and added some extra broccoli.
Ingredients
4 servings
300 g
200 g
1
400 g
250 g
Rice (basmati)
Frozen peas
Broccoli
Canned tomatoes (peeled)
Tofu
20 g
2 tea sp
2 tea sp
1 tea sp
1/2 tea sp
2
2 cloves
15 g
Ginger
Curry powder (garam masala)
Cumin
Chilli powder
Turmeric
Red onions
Garlic
Fresh coriander
Prep
10 min
- Dice onion and mince garlic
- Cut broccoli into small florets
- Mince or grate ginger
- Cut tofu into 1 cm cubes, place them on paper towel and put paper towel on top, press with your hands to squeeze out the water
- Mix tofu with cumin, chilli powder and turmeric and some oil
Cook
25 min
Cook broccoli
~5 min
In the meantime, sauté onion
medium/high heat ~3 min
Add garlic and ginger
medium/high ~2 min
Add tomatoes and curry powder
medium heat ~3 min
Puree into a smooth sauce
turn off heat, season with salt and pepper
Cook rice
~10 min, you can reuse the pan from the broccoli, put broccoli aside
In the meantime, sauté tofu
mix tofu with cumin, chilli powder and turmeric before sautéing
shaking/flipping occasionally to sauté tofu on all sides, until they become brown and crispy ~8 min
Add fried tofu, cooked broccoli and peas
medium heat until it's warm ~3 min
Serve the matar paneer with the rice and add fresh coriander on top
