When we lived elsewhere, we had ready access to all manner of Indian food. Not so much here in West Texas. But, I have a couple of pretty delicious curries under my belt, including this one. It makes enough for dinner, plus a couple of lunches for the week--so, perfect for Sunday night. If you can find paneer, you can use it instead of the tofu, but the tofu does keep it to the lighter side.
INGREDIENTS
- 1 pound extra-firm tofu, cut into 3/4- to 1-inch cubes
- 2 tablespoon canola oil
- 1 large onion, cut into 1- to 2-inch pieces
- 2 tablespoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 1 serrando chile, minced with seeds for more heat
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes with added puree, preferably fire-roasted
- 1/2 cup water or vegetable broth; more to thin as needed
- 1 teaspoon turmeric
- 12 ounce package of frozen peas
- 1 teaspoon garam masala
- 1/3 cup chopped fresh cilantro
- Salt and pepper
DIRECTIONS
Heat 1 tablespoons vegetable in heavy large nonstick skillet over medium-high heat; add tofu to skillet and cook until golden. Remove pan from heat and reserve.
Place onion pieces in a food processor and pulse until finely chopped. Alternatively, you can grate the onion using the largest side of a box grater. Heat remaining tablespoon oil in a large pot or cocotte, then add the chopped onion and cook, stirring often, until it has softened and is eginning to show a little color; about 10 Iminutes. Add minced ginger, minced garlic, and serrano chile and cook, stirring for about 2-3 minutes. Add the ground coriander, cumin and ginger and stir for constantly for 1 minute. Clear the center of the pan, then add the tomato paste and cook for 1 minute, then stir into the rest of the mixture. Add crushed tomatoes with puree, 1/2 cup water or vegetable broth and turmeric; season with salt and bring to a simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15-20 minutes.
Add peas and cooked paneer, gently folding to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Stir in garam masala and cilantro. Taste and adjust seasoning. Serve with rice, quinoa or other grain--plus naan!