Tofu Matar is one such dish - a vegan version of the classic Indian dish “Matar Paneer.” But does tofu matar taste just as good as the original? I agree to be sent email.
You be the judge! In this recipe, I’ll show you how to make tofu matar masala - a delicious and hearty curry with fresh green peas and tofu. It’s So, why not give it a try tonight?
Why this recipe works
A vegan-friendly version of a popular dish such as mater paneer is not as accessible at Indian restaurants, so I created our own at home. Vegan Mater Paneer is a great pairing for rotis, Indian naan bread, and steamed rice. I was able to get a creamy consistency without using heavy cream. The dish becomes so much healthier than the original recipe with that change. I also used tofu instead of paneer. That makes the dish vegan and lowers the recipe’s fat content. This tofu matar recipe is unique because I air-fried tofu and simmered it with a flavorful onion-tomato masala. The key to making this dish delicious is to fry the tofu until crisp and golden on the outside while keeping it soft and creamy on the inside. This gives it a texture similar to paneer but without the dairy. You can use any type of green peas, but I prefer frozen ones as they are more readily available and are more consistent in quality. The tofu here, like paneer, does a fantastic job of soaking up all the flavors of the dish. The vegan matar paneer recipe is a quick, nutritious, and filling curry just like my other vegan recipes like tofu butter masala and Instant pot tofu curry. If you are wondering how to store and does tofu gets bad, check out my blog post here.
Ingredients note
Instructions
Start by pressing the tofu to get rid of excess water. You can use a tofu press or place a heavy cast iron pan wrapped in paper towels on the tofu. Spices: I used coriander powder, cumin powder, turmeric powder, and garam masala powder. Feel free to adjust the spices as per your taste. Tomatoes: You can use fresh tomatoes or canned diced tomatoes. If using fresh, make sure they are ripe and soft. Green peas: I used frozen green peas; you can also use fresh peas. Tomato paste: I used tomato paste to get that deep red color, but you can also use fresh chopped tomatoes, tomato puree, or tomato sauce. Cashew nuts: To get a rich and creamy texture, I have used cashew nuts. If you are allergic to nuts, then use coconut milk. Kasoori methi: Kasuri methi is dried fenugreek leaves. You can find it in any Indian grocery store. If you don’t have it, then skip it. Cilantro: I used fresh cilantro leaves to garnish, but you can also use chopped scallions or green chilies. Once that’s done, cube the tofu into small pieces and set it aside. Air fry or pan fry tofu Place the cubed tofu inside the air fryer basket. Spray some oil and air fry at 400 F for 10 minutes or until crisp and golden brown in color. If you don’t have an air fryer, heat some oil in a pan over medium heat. Fry the tofu until crisp and golden from all sides. Set it aside. Prepare the masala Add tomato paste and three tablespoons of water. Mix well and cook for a couple of minutes. Once the pan is hot, add ½ teaspoon of cumin seeds and let them fry for a few seconds. Add chopped garlic and ginger and fry for a minute. Add chopped onions and fry until they are light brown in color. Now add the cashew nuts and mix well. Switch off the heat and let it cool before blending. Blend the onion-tomato mixture with ½ cup of water into the smooth paste. Place the same pan over the medium flame, and add three teaspoons of oil. As the oil heats up, add the blended masala and spice powder together with frozen green peas. Add ¾ cup of water and cook for five minutes or until the gravy comes to a boil. Now add the fried tofu and mix gently. Cook for another two minutes. Add Kasuri methi and chopped cilantro leaves. Mix well and cook for a minute. Serve Vegan Mutter paneer Masala hot with steamed rice, jeera rice, besan roti, or wheat naan bread. Enjoy!
Expert tips
Use fresh tomatoes for a more flavorful curry.Soak cashew nuts in hot water for 15 minutes before blending to get a smooth gravy.If you don’t like coriander leaves, you can use chopped scallions or green chilies for garnish.If you don’t have an air fryer, you can use pan-fried tofu cubes.Be sure to drain the water completely from the tofu before using it in the recipe.To make it Jain-friendly, you can make the tofu matar recipe without onions and garlic. Instead, add a pinch of asafoetida and ½ cup of grated carrots as you saute the tomatoes and onions.
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Tofu Butter Masala RecipeInstant Pot Tofu Curry (Indian)Palak Tofu Recipe (Instant Pot &Stovetop)Aloo Matar - Instant Pot
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