Mattar Tofu Recipe

Name: Mattar Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Extra Firm Tofu, Cut Into Cubes; 1 Tablespoon Vegetable Oil; 1/2 cups Onion, Chopped; 2 cups Roma Tomatoes, Pureed Or Roughly Chopped; ⅓ cups Sour Cream, Fat-free Or Light; 1 cup Frozen Peas; 1/2 teaspoons Turmeric Powder; 1/4 teaspoons Garlic, Minced; 1 Tablespoon Ginger, grated; 1- 1/2 teaspoon Garam Masala; 1/2 teaspoons Salt; 1/2 cups Water; 2 whole Curry Leaves; 1/2 teaspoons Tamarind Concentrate

Servings: persons

1- 1/2 cup Extra Firm Tofu, Cut Into Cubes
1 Tablespoon Vegetable Oil
1/2 cups Onion, Chopped
2 cups Roma Tomatoes, Pureed Or Roughly Chopped
⅓ cups Sour Cream, Fat-free Or Light
1 cup Frozen Peas
1/2 teaspoons Turmeric Powder
1/4 teaspoons Garlic, Minced
1 Tablespoon Ginger, grated
1- 1/2 teaspoon Garam Masala
1/2 teaspoons Salt
1/2 cups Water
2 whole Curry Leaves
1/2 teaspoons Tamarind Concentrate

1
1.
2
Heat up a skillet or frying pan with 1/2 tablespoon of the oil and add the cubed tofu.
3
Cook for 4 minutes on each side, or until golden brown.
4
Transfer to a plate with some water on it, to help keep the tofu moist while you continue cooking.
5
2.
6
In a saucepan, over medium-high heat, add the other 1/2 tablespoon of oil and let it get hot.
7
3.
8
Add the onions and cook for 2-3 minutes.
9
Add the turmeric and stir.
10
4.
11
Add the Roma tomatoes.
12
The juice of the tomatoes will help create the gravy, or masala for the dish.
13
5.
14
Add the garlic, grated ginger and salt to taste.
15
6.
16
Stir in the sour cream, and add the garam masala.
17
7.
18
Add the frozen peas and the water, then stir.
19
Add no more than 1/2 a cup of water.
20
You can start with 1/4 cup and if that doesnt create enough curry, add a bit more.
21
8.
22
Cover and let the curry come to a boil.
23
9.
24
Once its thickened a bit, add the tofu into the saucepan and stir.
25
Since youre using extra firm, it should hold its shape.
26
If you use paneer, though, be careful!
27
That can break apart easily.
28
10.
29
Add the curry leaves and the tamarind concentrate and stir well.
30
Let the whole curry simmer for 8-10 minutes.
31
Serve hot over cooked basmati rice, or eat with naan.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1- 1/2 cup Extra Firm Tofu, Cut Into Cubes, 1 Tablespoon Vegetable Oil, 1/2 cups Onion, Chopped, 2 cups Roma Tomatoes, Pureed Or Roughly Chopped, and more.

Yes, Mattar Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mattar Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions