Matar paneer with tofu
served with basmati rice
In this vegan version, the tofu is cooked in a sauce made of roasted tomatoes with garam masala, cumin, ginger, paprika powder and peas. It's complemented with cashew nuts and fresh coriander to give it an original touch.
Nice and quick!
tree nut, soya
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash the vegetables. Peel and chop the onion, garlic and ginger. Grate the tomato.
Heat 2 tablespoons of oil in a pan and add the Indian spices. Let it cook for a few seconds, while avoiding it from burning. Add the vegetables except for the tomato. Sauté for 3 minutes and then add the tomato and cashew nuts. Cook everything until a consistent sauce forms. Remove the sauce from the heat and place it in a tall mixing jar. Add the milk and blend everything with a hand blender to a smooth sauce. Season to taste and place it back on the heat.
For the rice: place the rice in a small pot and cover it with 150ml of water. Cover the pot, bring the water to a boil and once it boils, turn off the heat. Keep the pot covered until the rice is ready to be served.
Cut the tofu into cubes of 1cm and coat it with the cornstarch. Remove any excess cornstarch and sauté the tofu in a pan with a tablespoon of olive oil. Once the tofu is browned, remove it from the pan and add it to the sauce together with the drained peas. Chop the coriander and add it to the sauce. Reserve part of it to garnish the dish.