Tofu Paneer
Ingredients :
1/4 cup Corn oil, unrefined
1 cup Diced onions
2 tbl Minced garlic
4 tsp Minced ginger
1 1/2 tsp Salt
1 tsp Tumeric
1/8 tsp Cayenne pepper
2 tsp Ground coriander
4 tsp Cilantro
2 tbl Garam marsala (see recipe below, or use commercial blend)
35 oz Canned Italian tomatoes
1/2 lb Firm silken tofu
1 1/2 cup Green peas (pref. fresh, OR frozen)
GARAM MARSALA
5 x 3″ cinnamon sticks
1 cup Whole cardamom pods
1/2 cup Whole cloves
1/2 cup Whole cumin seeds
1/2 cup Whole black peppercorns
1/4 cup Coriander seeds
Method :
* Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes.
* Drain the juice from the tomatoes into the sauteed vegetables. Then crush the tomatoes by hand and add them to the vegetables. Dice the tofu into 1/2-inch cubes and add to the vegetables. Continue to cook for 10 to 15 minutes over low heat. Then add the peas and cook another 4 minutes. Serve hot over brown rice. A coriander coconut chutney (or other chutney) is an excellent accompaniment.
* GARAM MARSALA: Preheat the oven to 200 F. Place the ingredients on a baking sheet and roast for 30 minutes, or until the spices give off an aroma. (Some chefs suggest roasting each ingredient separately, since each gives its characteristic aroma at a different time.)
* Separate the cardamom pods from the seeds. Discard the pods. Crush the cinnamon. Combine the cinnamon, cardamom seeds, and other spices until the mixture is powdery. Store in a sealed jar.