Tofu paneer
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Corn oil, unrefined |
| 1 | cup | Diced onions |
| 2 | tablespoons | Minced garlic |
| 4 | teaspoons | Minced ginger |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Tumeric |
| ⅛ | teaspoon | Cayenne pepper |
| 2 | teaspoons | Ground coriander |
| 4 | teaspoons | Cilantro |
| 2 | tablespoons | Garam marsala (see recipe below, or use commercial blend) |
| 35 | ounces | Canned Italian tomatoes |
| ½ | pounds | Firm silken tofu |
| 1½ | cup | Green peas (pref. fresh, OR frozen) |
| 5 | 3\" cinnamon sticks | |
| 1 | cup | Whole cardamom pods |
| ½ | cup | Whole cloves |
| ½ | cup | Whole cumin seeds |
| ½ | cup | Whole black peppercorns |
| ¼ | cup | Coriander seeds |
Directions
GARAM MARSALA
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 ½-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.
Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
: ISBN: 0-8981555-377-8
: Typed for you by Karen Mintzias