This Food Is Good!

Finding vegetarian Indian recipes is not hard to do; less than 30% of India's population regularly consumes meat. As the food relies heavily on spices, cooking Indian dishes can seem intimidating. Fortunately, you need not be scared. Madhu Gadia's book, The Indian Vegan Kitchen is great for everyone, but the overview of Indian cooking and spices that it has (about 50 pages worth) are especially helpful for newbies.

My favorite dish (aside from the ever popular and tasty Samosas) is Matar Paneer. Paneer is a cheese... and I was pleased to find that tofu makes a very good substitute for the Paneer in this recipe, now appropriately called Matar Tofu, or, Pea and Tofu Curry. It has heat to it, but is not *so* spicy. I've changed a few things from the book to suit my cooking preferences, if you want Gadia's version, you'll have to get the book.

Matar Tofu

1 Lb. Extra Firm Tofu (cut in half inch squared and drained on a towel to remove extra water)
2 c. Frozen Peas
1 c. Yellow Onion
1 T. Ginger
1 t. Garlic
1/2 t. Cayenne Pepper
1/2 c. Tomato Paste
1 t. Cumin Seeds
1 T. Poppy Seeds (I use white, black will work the same)
1/2 t. Turmeric
2 t. Ground Coriander
3-4 T. Vegetable Oil, divided
1 t. Salt
2 1/2 c. Water
1 t. Garam Masala

Heat 1-2 T. of oil in a skillet on med-high heat and add the tofu cubes. You want them lightly browned on each side, so flip them every so often and set them aside in a bowl once they are finished.

While the tofu is frying, toss the onion, ginger, garlic, cayenne pepper, tomato paste, cumin seeds, poppy seeds, turmeric and coriander in a blender. If it seems too stiff and not smooth you can add 1-2 T. of water).

Add your blended mixture to the skillet that the tofu just occupied, and add 2 T. of oil. Cook until the oil starts to separate from the mixture, and add the 2 1/2 c. of water.

Now add the tofu, peas, salt and garam masala. Bring it all to a boil, then turn the heat to low and simmer until you are ready to eat. Serve over Basmati rice and with warm Naan bread.