Tofu Paneer Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Corn oil, unrefined
1 cup: Diced onions,
2 tbsp: Minced garlic,
4 tsp: Minced ginger,
1 1/2 tsp: Salt,
1 tsp: Tumeric,
1/8 tsp: Cayenne pepper,
2 tsp: Ground coriander,
4 tsp: Cilantro,
2 tbsp: Garam marsala, see recipe below, or use commercial blend
35 ounce: Canned Italian tomatoes,
1/2 lbs: Firm silken tofu,
1 1/2 cup: Green peas, pref. fresh, OR frozen
GARAM MARSALA
5: 3" cinnamon sticks,
1 cup: Whole cardamom pods,
1/2 cup: Whole cloves,
1/2 cup: Whole cumin seeds,
1/2 cup: Whole black peppercorns,
1/4 cup: Coriander seeds,
Directions:
Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt,
tumeric, cayenne, coriander, cilantro, and garam marsala for about 5
minutes.
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.
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.)
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.
Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
: ISBN: 0-8981555-377-8
: Typed for you by Karen Mintzias
Source from luhu.jp
tumeric, cayenne, coriander, cilantro, and garam marsala for about 5
minutes.
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.
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.)
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.
Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
: ISBN: 0-8981555-377-8
: Typed for you by Karen Mintzias
Source from luhu.jp