Matar Tofu (Tofu & Pea curry with cumin tomato sauce)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan curry of crispy tofu and peas in a spiced tomato sauce, inspired by the Indian classic matar paneer. It's aromatic, warming, and full of cumin and ginger. Serve with flatbread or rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 oz firm or extra firm tofu, (pressed for at least 15 minutes, cubed)
- 2 teaspoons nutritional yeast
- 1 teaspoon cornstarch (or tapioca starch )
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 2 teaspoons oil
- 1/2 teaspoon cumin seeds
- 1-2 bay leaves
- 1 cup chopped onion
- 1 green chili (finely chopped, I use serrano or Indian )
- 2 teaspoons ginger garlic paste (or minced ginger and garlic)
- 1/2 teaspoon turmeric
- 2 teaspoons ground coriander
- 1/2 teaspoon Kashmiri chili powder or paprika
- 2 teaspoons chickpea flour (or regular flour)
- 1 cup tomato puree, (About 8 oz )
- 1/2 teaspoon salt
- 1/2 cup peas (fresh or frozen )
- 1/2 inch of ginger (julienned)
- 1/4 teaspoon Kasuri Methi (dried fenugreek leaves)
- 1 teaspoon garam masala
- 1 - 1.5 cups of water
- Cilantro
- Reserved julliened ginger
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 567mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 696mg
- Calcium
- 721mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 567MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.