Vegan Matar Paneer

 It's Diwali, the Hindu festival of lights and I time of holiness and celebration! For the festivities, I decided to make my favorite Indian dish, matar paneer. This is curry is comprised of a tomato-based gravy, peas, and paneer (I replace with tofu). It is flavorful and delicious to have with a side of naan, roti, or rice. 

Vegan Matar Paneer served with seasoned Basmati Rice

1 block extra or super firm tofu 

1 cup frozen peas

3 vine-ripened tomatoes 

2 Thai green chilies or 1/2 jalapeno

1 large yellow onion 

1 tbsp kasuri methi (dried fenugreek)

1 tbsp cashews

1 tsp garam masala 

1 tsp cumin seeds 

1 tsp chili powder (I used cayenne)

1 tsp turmeric 

1 tbsp butter

1 tbsp canola oil (or any neutral oil)

1/2 cup milk (I used oat milk)

 

Dice 1 block of tofu into medium-sized cubes. Place them on a baking sheet and bake them for 15 minutes at 350℉. While the tofu is baking, chop up your onion, tomatoes, and chilies. Bring a saucepan to heat and pour in your oil. First throw in cumin seeds and let them fry up a little bit. then throw in your chilies and onions, and let them cook until the onions start to get translucent. Then pour in your tomatoes. Add a pinch of salt, turmeric, kasuri methi, and cashews. Let sauce boil for about 5 minutes until the tomatoes have lost their shape. 

 

Place the mix into a blender and puree. Then pour back into the pot and bring it back to a boil (feel free to add some water if it is a little too thick). Then add garam masala, chili powder, butter, and milk. Once the gravy has begun to boil, pour in your peas, and mix up until they cook up. Your tofu should have been baked by now. Pour the tofu cubes into the gravy and let it simmer for approximately 20 minutes, mixing it periodically. Add salt to taste. Then serve with rice, or flat bread. Enjoy!