We made this Mattar Pannir Recipe as part of iEat Green’s Indian Dinner Zoom Class. If you want to see it being made, along with the Coconut Vegetable Curry and the Saffron Rice, you can see the video on my recipe video page! It’s as delicious as it looks, and it’s so easy to make!

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Preheat oven to 375º

Ingredients

1 cake of organic extra firm tofu- cut into cubes and then laid out on towel
to absorb the water
3 tablespoons coconut oil
2 Tbs. finely chopped fresh ginger root
2 Tbs. finely chopped garlic
1 cup chopped organic onions
1 teaspoon of salt
1 teaspoons turmeric

1/2 t. curry powder
¼ teaspoon cumin
¼ teaspoon ground coriander
1 tablespoon garam masala
2 cans organic diced tomatoes
1 ½ cups fresh or 1 ten-ounce package frozen organic peas, thoroughly defrosted
1 teaspoon organic sugar (optional)
3 tablespoons finely chopped fresh coriander (cilantro)

Instructions

1. In a bowl, toss the tofu with 1 Tbs. minced garlic, 1 Tbs. minced ginger, 1/2 t. curry powder, and 1/2 t. turmeric. Lay out on cookie sheet, lined with parchment paper and lightly greased. Bake for 10-15 minutes at 375º until golden brown. Remove from oven and set aside.

2. In a cast iron pan, add the ginger and garlic to the coconut oil and stir constantly, fry for 30 seconds.

3. Add the onions and salt and continue to fry for 7 to 8 minutes, or until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.

4. Add the turmeric, coriander, and cumin. (and sugar if desired)

5. Cook for a few minutes and then add the tomatoes and peas. Let simmer for 10 minutes.

6. Add the golden tofu to the skillet and let simmer for another 10 minutes.

7. Add the fresh cilantro and turn off the heat.