Tofu paneer

Yield: 6 servings

Measure Ingredient
¼ cup Corn oil, unrefined
1 cup Diced onions
2 tablespoons Minced garlic
4 teaspoons Minced ginger
1½ teaspoon Salt
1 teaspoon Tumeric
⅛ teaspoon Cayenne pepper
2 teaspoons Ground coriander
4 teaspoons Cilantro
2 tablespoons Garam marsala (see recipe below, or use commercial blend)
35 ounces Canned Italian tomatoes
½ pounds Firm silken tofu
1½ cup Green peas (pref. fresh, OR frozen)
5 \N 3\" cinnamon sticks
1 cup Whole cardamom pods
½ cup Whole cloves
½ cup Whole cumin seeds
½ cup Whole black peppercorns
¼ cup Coriander seeds


Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes.

Drain the juice from the tomatoes into the sauteed vegetables. Then crush the tomatoes by hand and add them to the vegetables. Dice the tofu into ½-inch cubes and add to the vegetables. Continue to cook for 10 to 15 minutes over low heat. Then add the peas and cook another 4 minutes. Serve hot over brown rice. A coriander coconut chutney (or other chutney) is an excellent accompaniment.

GARAM MARSALA: Preheat the oven to 200 F. Place the ingredients on a baking sheet and roast for 30 minutes, or until the spices give off an aroma. (Some chefs suggest roasting each ingredient separately, since each gives its characteristic aroma at a different time.) Separate the cardamom pods from the seeds. Discard the pods. Crush the cinnamon. Combine the cinnamon, cardamom seeds, and other spices until the mixture is powdery. Store in a sealed jar.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.

: ISBN: 0-8981555-377-8

: Typed for you by Karen Mintzias

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