Potatoes and peas with tofu in a spicy gravy

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IMG_1097Here is a simple variation on the traditional aloo mutter paneer that is the staple of most tandoori restaurants the world over. With fresh vegetables and tomatoes it bursts with flavors. The tofu adds protein and removes some fat.  It can be a fairly low fat dish and versatile enough to be served with bread, roti or rice. You could even serve it – without additional carbs – with yoghurt and a salad or a side vegetable like beans or cabbage.

Potatoes and peas with tofu in a spicy gravy

IMG_1089IMG_1090IMG_1093 IMG_1095Saute onions, garlic, tofu and celery in a blend of vegetable oil and ghee. Add potato cubes. Grind fresh coriander, curry leaves, red chili, green chili and tomatoes (mint optional) and add the paste and stir for a few minutes.  Add chopped tomatoes and water and cook over low heat for 10 minutes.  Add a cup of fresh or frozen peas and simmer for 5 minutes.  Garnish with fresh lemon juice and cilantro. Serve with any bread, roti or pita or on a bed of rice.

Add more vegetables like carrots and beans or substitute pinto beans for the peas. Be bold and experiment till you get the flavor your family thinks is perfect.

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Instructions

Heat oil and ghee in a large saute pan and add the chili flakes, turmeric and garam masala.  Add onions and celery and garlic and sauté for few minutes. Add tofu and potato chunks ( I pre cook the potato slightly) . Saute on medium high for 5 - 7 minutes till the onions begin to caramelize and tofu begins to brown.  Add a tsp of salt

In a blender grind the cilantro, mint, chillies and ginger with the lemon juice . Add one of the tomatoes and mak a smooth paste. Add the paste to the pan and stir and fold in and cook for a few minutes.  Add the rest of the tomatoes and 2 cups of water and bring to a boil. Cover and cook over low hear for 7 - 10 minutes. Add the peas and cover and cook till peas are just tender.

 

 

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