Tofu Paneer

Name: Tofu Paneer
Ingredients: 1 cup corn oil unrefined; 1 cup diced onions; 2 tablespoons minced garlic; 4 teaspoons minced ginger; 1 teaspoon salt; 1 teaspoon turmeric; 1 teaspoon cayenne pepper; 2 teaspoons ground coriander; 4 teaspoons cilantro; 2 tablespoons marsala wine Garam, see recipe below, or use commercial b; 35 ounces Italian tomatoes Canned; 1 pound firm silken tofu; 1 cup green peas pref. fresh, OR frozen; 5 cinnamon sticks; 1 cup cardamom pods Whole; 1 cup whole cloves; cumin seed cup Whole; 1 cup black peppercorns; 1 cup coriander seeds

19 ingredients

4 steps

Ingredients

1 cup corn oil unrefined
1 cup diced onions
2 tablespoons minced garlic
4 teaspoons minced ginger
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon cayenne pepper
2 teaspoons ground coriander
4 teaspoons cilantro
2 tablespoons marsala wine Garam, see recipe below, or use commercial b
35 ounces Italian tomatoes Canned
1 pound firm silken tofu
1 cup green peas pref. fresh, OR frozen
5 cinnamon sticks
1 cup cardamom pods Whole
1 cup whole cloves
cumin seed cup Whole
1 cup black peppercorns
1 cup coriander seeds

Directions

1

Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes.
2

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.
3

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.)
4

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.