Tofu pea curry also known as tofu matar is a vegan version of the classic North Indian matar paneer recipe. It’s made with green beans and tofu instead of paneer. This homemade version is lighter and less thick than typical North Indian curries, making it a healthier everyday meal. It goes very well with rice, roti, naan, paratha or with jeera rice.
Matar Tofu Curry
Tofu is a great source of protein to include in your diet when you are dieting. This curry is a delicious side dish to eat with bread, tofu can be a substitute for paneer which is not recommended to consume when you are dieting.
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Usually tofu is bland, and just absorbs all the flavors you add to it. And pressure cooking the curry makes the tofu really soft and the tofu tastes better. Check out my Homemade Tofu Recipe.
About Matar Tofu
Tofu matar curry is a delicious and healthy vegan twist on the classic North Indian matar paneer curry. In this version, tofu cubes are cooked with green beans in a spicy tomato sauce with aromatic spices.
Tofu is a healthy, protein-rich alternative to paneer, making it suitable for anyone following a vegan or low-fat diet.
While paneer is made from curdled milk and is high in fat, tofu is made from curdled soy milk and is low in calories but rich in protein.
This makes tofu a great choice for vegans or anyone looking for a light, nutritious curry to serve with roti, paratha, naan or rice.
Similar Recipes
In this recipe, tofu cubes and green beans are cooked together in a flavorful tomato-based sauce with simple, everyday spices. It comes together quickly in one pan using a pressure cooker, so it’s perfect for busy days.
This tofu curry goes well with steamed rice, jeera rice, ghee rice, or even with Indian flatbreads like naan, roti, paratha, and chapati. Overall, this curry is very light, healthy and delicious with minimal effort and minimal ingredients.
For me, curry is the easiest and quickest food to prepare and this vegan tofu curry is a must try if you are looking for an easy and healthy curry.
Ingredients
- Know : Tofu is a great source of plant protein. The texture is soft and firm like paneer, but more nutritious. Check out my homemade tofu recipe on my blog to make it yourself.
- Peas : I used fresh peas, but you can also use frozen peas. They add natural sweetness and a hint of green to the curry.
- Oil : Any neutral cooking oil will work. This helps cook the spices evenly and gives the curry a smooth and rich texture.
- Tomato puree: Puree the tomatoes into the curry base. It adds a mild tangy flavor and helps thicken the curry.
- Whole spices: Cumin seeds, cinnamon and bay leaves are ground in hot oil. They give off a warm aroma and enhance the overall taste of the curry.
- Spice powder: Chili powder, coriander powder, turmeric powder and garam masala powder are the main spices used to give curry its distinctive taste and color. I have used my homemade garam masala powder to make the curry richer and aromatic.
- Ginger garlic paste: Ginger and garlic paste adds a strong aroma to the curry.
- Salt and sugar: Salt and sugar are important spices used to enhance and balance all the flavors in a curry.
- Coriander leaves : Coriander leaves are used as a garnish to add bright flavor and a fresh finish to the curry.
Step by Step Images
Green peas
1)I used fresh green beans for this recipe. You can use fresh or frozen peas.
2) Green bean skin. I somehow find this process calming.
3)After peeling the peas, rinse them once and set aside.
Tomato Puree
4) Take fresh tomatoes that have been chopped into a blender.
5) Make it into porridge without adding water. Set aside for a moment.
Season with spices
6) Heat oil in a high pressure cooker. Add the whole spices to the hot oil. I used cumin, bay leaves and cinnamon. Let the spices sizzle in the hot oil for a minute.
7)Add ginger garlic paste to the oil and sauté for a minute.
Make the curry base
8) Add the tomato puree that we made previously to the stove.
9)Cook the tomatoes until the oil separates from the mixture and the raw smell disappears.
10)Add spice powder to tomatoes. I used coriander powder, red chili powder, turmeric powder and cumin powder.
11) Cook briefly until the raw smell of the spices disappears.
Making Matar tofu
12)Now add fresh green peas. If using frozen peas, add them at the end.
13)Pour in water, season with salt. Add enough water to make curry.
14)Add a little sugar to balance the taste. Cover and cook for 1 whistle. Now turn off the heat and let the steam release itself.
15)Open the stove, the peas must be cooked. Now Add the tofu cubes to the curry.
16) Simmer for 5 minutes over low heat until the tofu absorbs the curry flavor.
17) Sprinkle some garam masala powder and mix well.
18)Add coriander leaves and mix well.
19) Matar tofu is ready to be served.
20)Enjoy curry with hot roti, rice or paratha.
Expert Tips
Press know: Always squeeze and dry tofu well before cooking. This improves its texture and helps it absorb the curry flavor better.
Adjust seasoning: Adjust the amount of garam masala and other spices according to your taste. You can make it milder or spicier as you like.
Make it creamy: For a richer texture, you can add cashew paste or fresh cream to the curry. This gives a smooth and soft finished look.
Storage : Store leftover pea tofu curry in an airtight container. It keeps well in the refrigerator for up to 3 days.
Portion : Serve this curry with ghee rice, pulao or jeera rice. It also pairs well with Indian flatbreads like naan, roti, chapati, or paratha for a complete meal.
General Questions
Yes, press the tofu gently to remove excess water. This helps the tofu retain its shape better when cooked and allows it to absorb the flavors of the curry.
Yes, frozen peas work perfectly too. Just add it towards the end of cooking to keep it tender and retain its color.
Yes, you can add cream if you want the curry to be richer and tastier. This provides a smooth and creamy texture and enhances the overall taste.
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Matar Tofu Recipe | Masala Peanut Tofu (Curry Recipe)
Tofu pea curry also known as tofu matar is a vegan version of the classic North Indian matar paneer recipe. It’s made with green beans and tofu instead of paneer. This homemade version is lighter and less thick than typical North Indian curries, making it a healthier everyday meal. It goes very well with rice, roti, naan, paratha or with jeera rice.
Nutrition
Nutrition Facts
Matar Tofu Recipe | Masala Peanut Tofu (Curry Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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