Soya Recipes

Vegan Muttar Panir (Curd and Pea Curry)

Serves 4

30 minutes

Traditionally made with Indian curd cheese, this is great with tofu.

1 slab plain tofu
3-4 tbsp oil (plain sunflower or vegetable – not olive oil)
2.5cm/1 inch piece fresh ginger, coarsely grated
1 tsp turmeric powder
¼-½ tsp paprika or chilli powder, according to how hot you like your curry
1 tsp cumin seeds
2 green cardamoms, skinned
2.5cm/1 inch piece cinnamon, broken
2 onions, finely chopped
1 tsp poppy seeds
1½ tsp salt
2 cups peas
4 tomatoes, chopped
2 cups water
1 tsp garam masala
1 tbsp lemon juice

1. Slice tofu long ways to make 2-3 ‘steaks'.
2. Drain well on kitchen paper to mop up excess water.
3. Fry in a little oil till golden on each side.
4. Drain and allow to cool then chop into 2.5cm/1 inch cubes. Set aside.
5. Grind ginger, turmeric, paprika, cumin, cardamoms and cinnamon, adding a little water to form a paste.
6. Fry onions, mustard seeds and poppy seeds till golden.
7. Add paste and salt and fry for 2 minutes.
8. Add peas and tomatoes, stir fry for a few minutes, add water, cover and cook till peas are tender.
9. Add tofu cubes and stir in well so they soak up the flavours.
10. Before serving, sprinkle with garam masala and lemon juice.
11. Serve hot with rice, dahl and chapattis.

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