Tofu Pea Masala Recipe | Tofu matar recipe

Tofu pea curry, also known as matar tofu, is a vegan version of the classic North Indian matar paneer recipe. It’s made with green peas and tofu instead of paneer. This homemade version is lighter and less creamy than typical North Indian curries, making it healthier for everyday meals. It goes wonderfully with rice, roti, naan, paratha or jeera rice.

Tofu matar curry

Tofu is a great source of protein to include in your meal when you’re dieting. This curry is a great side dish with roti, tofu makes a great substitute for paneer which is not recommended to consume when you are on a diet.

Normally, tofu is bland and just absorbs any flavors you add to it. And pressure cooking the curry makes the tofu really soft and the tofu picks up the flavor better. Discover My homemade tofu recipe.

About Tofu Matar

Matar Tofu Curry is a delicious vegan and healthy twist on the classic North Indian matar paneer curry. In this version, tofu cubes are cooked with peas in a spicy tomato sauce with aromatic spices.

Tofu is a healthy, protein-rich alternative to paneer, making it perfect for anyone following a vegan or low-fat diet.

While paneer is made from curdled milk and is high in fat, tofu is made from coagulated soy milk and is low in calories but high in protein.

This makes tofu a great choice for vegans or anyone looking for light, nutritious curries to serve with roti, paratha, naan or rice.

Similar recipes

In this recipe, tofu cubes and green peas are cooked together in a flavorful tomato-based sauce with simple, everyday spices. It prepares quickly in one pot using a pressure cooker, making it ideal for busy days.

This tofu curry goes well with steamed rice, jeera rice, ghee rice or even with Indian flatbreads like naan, roti, paratha and chapati. Overall, this curry tastes so light, healthy and flavorful with less effort and minimal ingredients.

For me, curries are one of the easiest and quickest meals to prepare and this vegan tofu curry is a must-try if you’re looking for an easy and healthy curry.

Ingredients

• Tofu: Tofu is an excellent source of plant-based protein. It has a soft, firm texture similar to paneer, but is more nutritious. Check out my homemade tofu recipe on my blog to make it yourself.
• Peas : I used fresh peas, but you can also use frozen peas. They add a natural sweetness and a touch of green color to the curry.
• Oil : Any neutral cooking oil works well. It helps cook the spices evenly and gives the curry a smooth, rich texture.
• Tomato puree: Tomato puree forms the base of the curry. It adds a slight spiciness and helps thicken the curry.
• Whole spices: Cumin seeds, cinnamon and bay leaf are tempered in hot oil. They release a warm aroma and enhance the overall flavor of the curry.
• Spice powder: Chilli powder, coriander powder, turmeric powder and garam masala powder are the main spices used for the characteristic flavor and color of curry. I used my homemade garam masala powder to make the curry more rich and aromatic.
• Ginger garlic paste: Garlic and ginger paste adds a strong aroma to the curry.
• Salt and sugar: Salt and sugar are the essential seasonings used to enhance and balance all the flavors of the curry.
• Coriander leaves: Coriander leaves are used as a garnish to add a bright flavor and fresh finish to the curry.

Step by step photos

Green peas in shell

1) I use fresh green peas for this recipe. You can use fresh shelled or frozen peas.

2) Shell the green peas. In a way, I find this process relaxing.

3) Once the peas are shelled, rinse them once and set aside.

Tomato puree

4) Put freshly chopped tomatoes in a blender.

5) Puree them without adding water. Put that aside for a while.

Temper the spices

6) Heat the oil in a pressure cooker. Add the whole spices to the hot oil. I use cumin, bay leaf and cinnamon. Let the spices sizzle in the hot oil for a minute.

7) Add the ginger garlic paste in the oil and fry for a minute.

Make a curry base

8) Add the tomato puree we prepared earlier to the slow cooker.

9) Cook the tomatoes until the oil separates from the mixture and a raw smell comes out.

10) Add the spice powders to the tomatoes. I use coriander, red chili powder, turmeric powder and cumin powder.

11) Cook for a minute until the raw smell of spices disappears.

Making Matar tofu

12) Now add the fresh green peas. If using frozen peas, add them at the end.

13) Pour in the water, add salt. Add enough water to make curry.

14) Add a little sugar to balance the taste. Cover and cook for 1 whistle. Now turn off the heat and let the steam escape on its own.

15) Open the casserole dish, the peas will be cooked. Now add the tofu cubes to the curry.

16)Simmer for 5 minutes over low heat until the tofu absorbs the flavor of the curry.

17) Sprinkle a little garam masala powder and mix well.

18) Add the coriander leaves and mix well.

19) Matar tofu is ready to serve.

20) Enjoy the curry with hot roti, rice or paratha.

Expert advice

Press the tofu: Always press and dry tofu well before cooking. This improves its texture and helps it absorb the flavors of the curry better.

Adjust the spices: Adjust the amount of garam masala and other spices according to your taste preferences. You can make it mild or spicier depending on your taste.

Make creamy: For a richer texture, you can add cashew paste or crème fraîche to the curry. This gives a smooth and creamy final appearance.

Storage : Store leftover tofu pea curry in an airtight container. It keeps well in the refrigerator for up to 3 days.

Portion : Serve this curry with ghee rice, pulao or jeera rice. It also pairs well with Indian flatbreads like naan, roti, chapati or paratha for a complete meal.

FAQs

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Matar Tofu Recipe | Tofu Pea Masala (Curry Recipe)

Tofu pea curry, also known as matar tofu, is a vegan version of the classic North Indian matar paneer recipe. It’s made with green peas and tofu instead of paneer. This homemade version is lighter and less creamy than typical North Indian curries, making it healthier for everyday meals. It goes wonderfully with rice, roti, naan, paratha or jeera rice.

Preparation time 10 minutes minutes

Cooking time 30 minutes minutes

0 minutes minutes

Total duration 40 minutes minutes

Course Main dish, side dish

Kitchen Indian

Servings 4 servings

Calories 109 kilocalories

Nutrition

Nutrition Facts

Matar Tofu Recipe | Tofu Pea Masala (Curry Recipe)

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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