Light tofu and pea curry

By: Anjum Anand
From: I Love Curry
Serves: 3–4 moderately
Photographer: Jonathan Gregson

This is a dish I eat regularly as it tastes good and is healthy. It is based on the classic mattar paneer (paneer with peas) but, as paneer can be heavy, I’ve substituted tofu for years. Though it has a completely different taste, it is still a vegetarian protein and absorbs other flavours in the same way, so works well here. You can, of course, use paneer instead if you prefer. I eat this with brown rice.

Ingredients

Quantity	Ingredient
12g	fresh root ginger, peeled weight
3	garlic cloves
2	tomatoes, quartered
2 tablespoons	vegetable oil
3/4 teaspoon	cumin seeds
8	black peppercorns
3	cloves
5cm	cinnamon stick
1	large bay leaf
1	onion, finely chopped
1/2 teaspoon	turmeric
1/8-1/4 teaspoon	chilli powder, or to taste
2 level teaspoons	ground coriander
	salt, to taste
200g	peas
200g	firm tofu, cut into cubes
100ml	whole milk
small handful	chopped fresh coriander leaves

Method

Make a smooth paste of the ginger, garlic and tomatoes, using a little water to help (I use a stick blender).
Heat the vegetable oil in a non-stick saucepan. Add the whole spices and bay leaf and, once the cumin seeds have darkened, tip in the onion and cook until golden brown. Add the tomato paste, turmeric, chilli, coriander and salt. Bring to a boil and cook over a moderate flame until the paste releases oil droplets on the base of the pan, around 10 minutes, then gently sauté the paste for a further five or six minutes; it will deepen in colour and flavour.
Add the peas and tofu and stir for two or three minutes. Add the milk with 350ml water and bring to a boil. Simmer for five or six minutes, or until the curry has a light, creamy consistency. Taste, adjust the seasoning and serve, scattered with chopped coriander.

Tags:: curry; India; Indian; Asian; I; Love; Curry; Anjum; Anand

Light tofu and pea curry

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