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Dairy-free Mattar Paneer aka Mattar Tofu

serves 4 dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan
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Prep Time 40 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 3 tbsp sunflower oil
  • 1 large onion blitzed in a food processor or chopped very finely
  • 1 tbsp garlic paste or chopped garlic
  • 1 tbsp ginger paste or minced ginger
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp salt
  • 1 tbsp tomato puree
  • 1/2 tin choppe tomatoes
  • 1 tbsp tomato puree
  • pinch of salt
  • 1/2 tsp sugar
  • 1/2 tsp garam masala
  • 1/2 tsp cumin
  • 150 g frozen peas
  • 200 g extra firm tofu cut into cubes
  • 50 g Oatly creme fraiche

Method
 

  1. First make the masala.
  2. Heat the oil in a heavy bottomed pan and add the onions, cook over a medium heat until golden brown, stirring often.
  3. Stir in the garlic and ginger and cook for a couple of minutes, until thoroughly golden
  4. add the chilli powder, salt and tomato puree. Stir well.
  5. Pour in the chopped tomatoes and bring to a simmer. Simmer, stirring often for 15 minutes until he tomatoes have fully broken down. At this stage you can let the masala cool and finish off the dish later, so just continue from here.
  6. Add the tomato puree, salt, sugar, and spices to the warm masala. Cook for 5-10 minutes
  7. Add 100ml water and the frozen peas and simmer for 10 minutes.
  8. Stir in the tofu cubes, then a couple of minutes later add the cream.
  9. Taste and adjust any seasoning.
  10. Serve.