Dr. Padma Garvey

The plant-based Doctor Mom 

Matar Tofu Curry  

If you have ever gone into an Indian restaurant, you will recognize this dish.  It is so incredibly easy to make, and my version is healthy, tasty and has zero cholesterol.

You will need:

Two frozen and thawed packs of extra firm tofu, squeeze out as much water as possible and cut into bite-size cubes

Alternatively you could just wrap the two blocks of tofu in kitchen towels for about 30 minutes, without freezing and thawing them at all.  Then cut into cubes.

one large white onion, finely chopped
two jalapenos, cut in half
three to four ripe, plum tomatoes, rinsed and pureed in the blender
One bag of frozen peas
1 and 1/2 tablespoons of garam masala
1 to 2 teaspoons of chili powder (depending on preference)

one teaspoon of olive oil
soak 1/4  cup of raw cashews in one cup of water, puree after soaking for about one hour. (Can omit this entirely)

Bake the tofu pieces in the oven at 400 degrees, preferably under convention heat for about 20 minutes.

In a large pot, add one teaspoon of vegetable oil and heat to medium.  Add onion, jalapenos, and one teaspoon of salt.  Let the onions start to sweat until they are almost turning color.  Add the garam masala and stir well.  Let the garam masala roast about 10 t0 15 seconds, until you start to smell the aroma.  Add the tomato puree and then the tofu.  Stir gently.  Add enough water so that the tofu can soak up the sauce.  Cover and let cook for about fifteen minutes.  Then add the peas and the cashew puree. ( You can omit cashew)  Stir, cover and let cook for another 15 to 20 minutes. 

You can eat with brown rice, millet, toasted whole wheat tortillas, or if you want you can make Indian pulkas.

Indian pulkas:

 combine two cups of durum chapatti flour or spelt flour with 1 teaspoon of salt.  Then slowly start adding water until you get the consistency of playdoh.  You want to be able to roll the dough into small balls about the size of a golf ball.  Take some of the flour and have handy in a small plate.  Take a dough ball and lightly coat with the flour.  Using a rolling pin, start rolling the dough into circles.  The most important technical point is that you want even thickness throughout.  You also don't want to push too hard so that you get overly thin circles.  Usually the diameter should be somewhere between 8 to 10 centimeters.  Place a nonstick griddle on the stove and heat to high.  Place your dough circle on the griddle and toast both sides until the dough changes color.  Then take the pulka and place directly on a burner and turn the burner on so you cook it on direct flame.  If done correctly, the pulka should pop up like a balloon.  Turn the flame off and turn the pulka over and cook the other side for a few seconds.