Tofu Mutter Subzi

Tofu Mutter Subzi with Chappati/Roti.

Tofu Mutter Subzi/Masala is a thick gravy/curry cooked with a comination of Tofu, Peas/Mutter and other spices. Tofu has its origin from China and its production is similar to the production of cheese from milk~like our very own Paneer.
Tofu is incredibly versatile and nutritionally speaking, tofu is high in calcium, iron and B vitamins, but low in fat and sodium. Tofu is a excellent source of protein and has been credited with offering protection against diseases such as cancer and osteoporosis.

Tofu has very little flavor or smell, so it compliments any dish and is often seasoned or marinated. Tofu is relatively new to Indian cuisine and it is a healthy alternative for Paneer.

This is a Aloo Mutter recipe from Amma which she learnt from our Punjabi neighbours in Secunderabad who taught us many Punjabi delicacies. I subsituted Aloo with Tofu for the Gravy.

List of ingredients:

1. 2 cups Tofu Diced
2. 1 cup peas
   
3. 1 ½ cups diced onions
   
4. 1 ½ cups finely chopped tomatoes
   
5. 1 teaspoon ginger garlic paste
   
6. 1 teaspoon kashmiri chilli powder
   
7. 1 teaspoon chilli powder
   
8. ½ teaspoon sugar
   
9. ¼ teaspoon turmeric powder
   
10. ¼ teaspoon garam masala powder
    
11. ¼ teaspoon cumin powder
    
12. ¼ teaspoon Kasoori methi
13. 1 tablespoon oil
14. salt to taste

Procedure:

1. In a pan, apply a teaspoon of oil and fry the tofu until brown on both sides.
2. Crush the onions in a mixer and keep aside.
3. In a kadai/pan, heat a tablespoon of oil and fry the onions on low heat for about 5 minutes .
4. Add the ginger garlic paste and saute them for few more minutes, now add the chilli powders, turmeric, salt, sugar and garam masala. Add the chopped tomatoes and saute for another 5 minutes or until the raw smell goes.
5. Add a cup of water, bring to a boil and simmer for 5 to 10 minutes or until it forms a thick gravy/curry.
6. Now add the fried tofu, cooked peas, cumin powder and Kasori methi.
7. Garnish with fresh cilantro.

Serve with Chappati/Roti or Paratha.

Tips: I have used the firm tofu variety for the above recipe. The quantity mentioned above serves four.

I've used Kashmiri chilli powder to enhance the flavor and color of the dish. If you are using just regular chilli powder, make it to 1 ½ teaspoon.
I have used home made garam masala. The store bought ones are milder so I recommend using ½ teaspoon.
Paneer can be substitued for Tofu.
 

Tofu Mutter Subzi ~ My entry for Eat Healthy-Fight Diabetes contest and Vegan Ventures, Round2