Matar (Peas) Tofu

Ingredients

• 2 tbsp butter (vegan butter or avocado oil for vegan)
• 3 bay leaves
• 3/4 tbsp cumin seeds
• 1 large red onion, diced
• 4 cloves garlic, crushed to paste
• 1 inch piece of ginger, crushed to paste
• 1 green chili, chopped finely
• 2 large tomatoes, chopped
• 1/2 tsp turmeric powder
• 1/4 tsp chili powder
• 3/4 tsp sea salt
• black pepper
• dash of cinnamon
• 2 tbsp full fat coconut milk
• 1 cup water
• 3/4 cup frozen green peas, thawed
• 1 cup tofu, cut into 1/2 inch cubes
• 3 tbsp fresh cilantro, roughly chopped

Directions

1. Set a medium size pot over medium heat. Add the butter or oil, bay leaves, and cumin seeds. Saute until the cumin seeds begin to sizzle, 2-3 minutes (be careful not to burn).
2. Add the onion, garlic paste, ginger, and green chilies. Stir often, cook until the onion is translucent - 3-4 minutes.
3. Add the tomatoes to the pot, stir and allow it to cook for 2-3 minutes. Then add the turmeric, chili powder, sea salt, black pepper, cinnamon, and coconut milk - stir well. Now add the water and stir again. Cook over medium heat for about 4-5 minutes.
4. Remove pot from heat, remove the bay leaves and add the mixture to a blender, and puree the mixture. Transfer the tomato mixture back to the pot set back on medium heat.
5. Add the tofu, peas and garam masala to the pot. Stir it into the tomato mixture. If too thick, add 1-2 tbsp of water. Cook for 4-5 mins over medium heat. Add the fresh cilantro, stir to combine.
6. Serve hot.

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