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Matar Paneer<br>
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1 medium or large onion, diced<br>
1 tsp cumin<br>
1/2 inch fresh ginger, grated<br>
4-5 cloves of garlic minced<br>
1 can diced tomatoes (16oz)<br>
4 scallions sliced<br>
curry powder<br>
salt<br>
garam masala (if you cannot find this, that is ok to omit)<br>
pepper<br>
1 block tofu, firm or extra firm<br>
umeboshi plum vinegar<br>
1 package frozen or fresh peas (i used fresh, far superior)<br><br><br>
Prior to beginning cooking, drain tofu and press it for at least one hour, changing the towels at least once. Then slice it into small cubes, 1/2 inch-1 inch. Toss in a bowl with a healthy splash of umeboshi plum vinegar (if you cannot find the vinegar don't worry, just use a little salt.)<br><br>
Heat some oil in a large pan. Add onions, garlic, ginger, and cumin. Cook until onions are soft. Add tomatos and cook for 3-4 minutes. Add scallions and curry powder (start with 1-2 tsp and adjust to taste from there), 1/2 tsp garam marsala, salt and pepper to taste. Cook for a few minutes, then add tofu. Stir until tofu is all coated. Add the peas and cook until the peas are desired tenderness. Fresh ones take longer to cook than the frozen.<br><br><img alt="" src="http://i13.photobucket.com/albums/a290/merigayle/P1000930.jpg" style="border:0px solid;"><br><br><br><br><br><br><img alt="" src="http://i13.photobucket.com/albums/a290/merigayle/P1000928.jpg" style="border:0px solid;">
---------------<br>
1 medium or large onion, diced<br>
1 tsp cumin<br>
1/2 inch fresh ginger, grated<br>
4-5 cloves of garlic minced<br>
1 can diced tomatoes (16oz)<br>
4 scallions sliced<br>
curry powder<br>
salt<br>
garam masala (if you cannot find this, that is ok to omit)<br>
pepper<br>
1 block tofu, firm or extra firm<br>
umeboshi plum vinegar<br>
1 package frozen or fresh peas (i used fresh, far superior)<br><br><br>
Prior to beginning cooking, drain tofu and press it for at least one hour, changing the towels at least once. Then slice it into small cubes, 1/2 inch-1 inch. Toss in a bowl with a healthy splash of umeboshi plum vinegar (if you cannot find the vinegar don't worry, just use a little salt.)<br><br>
Heat some oil in a large pan. Add onions, garlic, ginger, and cumin. Cook until onions are soft. Add tomatos and cook for 3-4 minutes. Add scallions and curry powder (start with 1-2 tsp and adjust to taste from there), 1/2 tsp garam marsala, salt and pepper to taste. Cook for a few minutes, then add tofu. Stir until tofu is all coated. Add the peas and cook until the peas are desired tenderness. Fresh ones take longer to cook than the frozen.<br><br><img alt="" src="http://i13.photobucket.com/albums/a290/merigayle/P1000930.jpg" style="border:0px solid;"><br><br><br><br><br><br><img alt="" src="http://i13.photobucket.com/albums/a290/merigayle/P1000928.jpg" style="border:0px solid;">
