Vegan matar paneer with tofu combines savoury flavours with a creamy tomato sauce. This North Indian pea curry is not only delicious, but also quick to prepare and can be on the table in just 30 minutes.
Preparation 10 minutes | Preparation 20 minutes | Total 30 minutes
Ingredients
For 4 people
Tomato sauce
- 3 tomatoes
- 1 onion
- 3 garlic cloves
- 1 cm ginger
- 16 natural cashew nuts
- 1 tbsp oil
- 1 tsp sugar
Matar Tofu
- 400g tofu
- 1/2 tsp turmeric
- 1 tbsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin
- 1 tbs Kasoori Methi
- 1 chilli green
- 150g peas, preferably frozen
- 1 handful of fresh coriander
- 2 tbsp oil
- 100 ml water
- Salt
Preparation
Tomato sauce
- Place the cashews in a bowl and pour boiling water over them so that all the kernels are covered with water, leave to soak for 10 mins.
- Peel the ginger and finely chop with the onion and garlic.
- Heat 1 tbsp of oil, sauté the onions and cashews for 2 mins.
- Add the garlic and ginger and sauté for 2 minutes.
- Cut the tomatoes into cubes and add together with the sugar, simmer until the tomatoes break down.
- Then puree to a homogeneous mass.
Matar Tofu
- Heat 2 tbsp oil and toast the cumin seeds for 1 min.
- Deseed the chilli, cut into fine strips and sauté with the turmeric and coriander powder for 1 min.
- Add the tomato sauce, mix well and simmer for 1 min.
- Deglaze with water.
- Add the kasoori methi and garam masala and season with salt.
- Finely chop the fresh coriander and add to the dish.
- Cut the tofu into cubes, add to the sauce with the peas and simmer for approx. 10 mins. until the peas are soft.
- Serve with basmati rice or naan bread.
Tip!
If you don't have kasoori methi (dried fenugreek), you can leave it out if necessary. A little sugar cooked with the tomatoes will reduce the acidity of the dish.
