Tofu Mutter
1 pound extra-firm tofu, cubed (frozen and thawed, if desired)
canola oil, as needed
1 large onion, finely chopped
1 teaspoon ground cumin
1/2" section ginger, grated
4 cloves garlic, minced
2 tomatoes, diced
1 green chili (or 2 jalapenos), chopped
4 green onions, chopped
1 teaspoon salt
1 teaspoon turmeric
cumin seeds, to taste
black and red pepper, to taste
garam masala, to taste
paprika, to taste
garlic powder, to taste
1 pound frozen peas
1. For traditional style paneer, deep fry tofu. Heat canola oil to 350 degrees F in a saucepan and fry tofu in small batches for about 2 minutes until golden, or keep raw.
2. Heat 1-2 tablespoons canola oil in a very large pan. Add the onion and saute over medium heat. Add the cumin. When it begins to brown, add ginger and finally garlic. Saute until well-mixed and fragrant.
3. Add tomatoes, green onions, and green chili. Cook until tomatoes become liquidy. Add salt and turmeric. Add all other spices, to taste. Cook for a few minutes until fragrant.
4. Add raw or deep fried tofu. Cook until tofu has absorbed all flavors (5-10 minutes). Add peas. Cook for an additional 10-15 minutes, or until peas are hot and tasty.
Serve with an Indian vegan bread or basmati rice.
SO HOW'D IT GO?
So. Unbelievably. Good. Mmmmm!!!! This has officially become a staple in my house.
I made this for dinner a few nights ago. First off, mine looked NOTHING like the picture. I'm wondering if our bag of peas was too big, but it was the smallest bag of frozen peas sold at the store...so I'm not too sure.
I used the recommended measurings in the previous comments for the spices. I don't like food to be TOO spicy, but I found that I could have actually used MORE spice. It was rather bland and it just seemed to be missing something. Of course, that could be because of the last-minute onslaught of peas that took place! They robbed the flavor!
Honestly, I would just use less peas.
I also used baked tofu.
I served it over couscous with a side of pita bread that I lightly buttered and sprinkled garlic on, heating in the oven for about ten minutes. It was a nice meal, but I'm a bigger fan of the Chana Marsala recipe :)
I decided to try this recipe tonight and it was really very good. I used Raw Tofu, and had no problems at all. Thanks for sharing!!!
1 teaspoon cumin seeds
1/4 teaspoon each of red and black pepper
1 teaspoon garam masala
1/4 teaspoon paprika
A couple of dashes of garlic powder
That is what I used last night and wow! Fantastic! A bit on the hot side, so if you like it mild, reduce the amount of red and black pepper to about 1/8 teaspoon.
Add an extra dash or two of garam masala, and this dish is good to go!
This may be my new favorite...
Fantastic recipe, will be eating a LOT of this one.
I froze the tofu for one hour beforehand which kept it nice and firm
also had a cup of veggie stock to hand to make it more liquidy
added a small bit of tomato purree and cheated by using an organic curry paste
To get a real "curry" out of this you really have to add additional liquid. What I do, at the start of cooking the onions and garlic, I add a tablespood of flour and let it cook for a minute or two. Then, when you start adding more liquids, tomatoes ect., I like to add more water to make more of a curry. Doing it this way with give you a larger batch of Tofu Mutter, so you will need to add more of all seasonings. This is just how I do it, and it turns out amazing everytime. Feel free to experiment with recipes!!
This was very good, but nowhere near the amount of liq. as shown in the picture...
I did the low heat long saute ver. with the tofu.
Cheers.
Would be curious as to users suggested quantities of cumin seeds, red and black pepper, garam masala, garlic and paprika (that's a LOT of spices to do 'to taste').
Well, here's a stab (I've not prepared this dish yet, though I have done a good bit of cooking out of Indian cookbooks):
1 to 1 1/2 teaspoons cumin seeds
1/4 teaspoon each of red and black pepper
1 teaspoon garam masala
1/4 teaspoon paprika
2-3 more cloves of garlic
I would put the cumin seeds in step 1 and add additional ground cumin later on if you felt it necessary.
Again, this is an unattempted guess. (and I like things spicy :) )
i found that if you cube the tofu and use a super non stick pan on low, you can get the tofu very crispy and brown WITHOUT any oil it just takes some time (20 min) i usually start the tofu first, and prep all of my other things while it browns.....
This is an amazing Indian dish. I would really recommend that you use the frying the tofu technique. It brings a wonderful texture to the dish, that does not work by being baked. I agree with the comments about adding more spices, also more salt. I would double the recipe so that you have leftovers!
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