Tofu Matar Masala Recipe – Authentic Indian Tofu & Pea Curry

Last Updated on 4 months by Neha Deshmukh

Tofu Matar Masala Recipe – Authentic Indian Tofu & Pea Curry

Hello friends! Today, I’m sharing a recipe that’s become a real favorite in my kitchen – Tofu Matar Masala. It’s a wonderfully flavorful and satisfying curry, and a fantastic way to enjoy tofu if you’re looking for a plant-based take on a classic Indian dish. I first made this when trying to incorporate more vegetarian meals into our week, and it quickly became a family staple. It’s comforting, aromatic, and surprisingly easy to make!

Why You’ll Love This Recipe

This Tofu Matar Masala isn’t just delicious; it’s also incredibly versatile. It’s perfect for a weeknight dinner, a special occasion, or even meal prepping. The combination of tender tofu, sweet peas, and a rich, spiced gravy is simply irresistible. Plus, it’s a great way to experience the vibrant flavors of Indian cuisine without a ton of complicated steps.

Ingredients

Here’s what you’ll need to create this delightful curry:

• 425g (16 oz) Firm Tofu
• 240ml (1 cup) Frozen Green Peas
• 15 Almonds
• 30ml (2 tablespoons) Ginger-garlic paste
• 3 Medium Tomatoes
• 1 Green chili
• 1 Medium Onion
• 15ml (1 tablespoon) Whole Garam Masala (bay leaves, cloves, cinnamon, cardamom, mace)
• 5ml (1 teaspoon) Cumin seeds
• 5ml (1 teaspoon) Turmeric powder
• 5ml (1 teaspoon) Fennel seeds
• 5ml (1 teaspoon) Chili powder
• 5ml (1 teaspoon) Cumin powder
• 5ml (1 teaspoon) Coriander powder
• 5ml (1 tablespoon) Kasturi methi (dried fenugreek leaves)
• 15ml (1 tablespoon) Chopped coriander leaves
• 45ml (3 tablespoons) Olive oil
• 15ml (1 tablespoon) Ghee
• 240ml (1 cup) Water
• 5ml (1 teaspoon) Salt

Ingredient Notes

Let’s talk about a few key ingredients to ensure your Tofu Matar Masala turns out perfectly!

Tofu Selection & Preparation

Firm or extra-firm tofu works best here. It holds its shape well during frying and simmering. Pressing the tofu is crucial to remove excess water. I usually wrap it in paper towels and place something heavy on top for about 30 minutes. This helps it get nice and crispy when fried.

The Significance of Garam Masala

Garam masala isn’t just one spice; it’s a blend! Every family has their own version, but it generally includes warming spices like cinnamon, cloves, cardamom, and mace. Using a good quality garam masala really elevates the flavor of the curry.

Kasturi Methi: A Unique Flavor Profile

Kasturi methi, or dried fenugreek leaves, adds a unique, slightly bitter, and wonderfully aromatic flavor. It’s a staple in many North Indian dishes. Don’t skip it if you can find it!

Regional Variations in Spicing

You’ll find that spice levels and specific spice blends vary across India. Some regions prefer a hotter curry, while others lean towards more aromatic flavors. Feel free to adjust the chili powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, press your tofu to remove excess water, then cube it. Heat some oil in a pan and shallow fry the tofu until it’s golden brown and slightly crispy. Set it aside.
2. In the same pan, sauté the chopped onion and green chili with a pinch of salt until the onion turns translucent.
3. Add the chopped tomatoes and turmeric powder. Cook until the tomatoes are soft and mushy – about 5-7 minutes.
4. Let the onion-tomato mixture cool slightly, then blend it with the almonds and ginger-garlic paste into a smooth, creamy paste.
5. Now for the garam masala! Dry roast the whole garam masala (excluding the bay leaves) in a dry pan for a minute or two until fragrant. Grind it into a powder and set aside about 2 tablespoons.
6. Heat some oil and ghee in a pan. Add the cumin seeds and bay leaves. Sauté until the cumin seeds start to sizzle and become fragrant.
7. Add the blended onion-tomato paste to the pan. Add about a cup of water, along with the turmeric powder, chili powder, cumin powder, and coriander powder. Bring to a simmer and cook for about 15 minutes, or until the oil starts to separate from the gravy. This is a good sign that the spices are well cooked!
8. Stir in the frozen green peas and cook for another 5 minutes. Then, add the garam masala powder and crushed kasturi methi.
9. Gently mix in the fried tofu. Simmer for another 5 minutes on low heat, allowing the tofu to absorb all those wonderful flavors.
10. Garnish with fresh coriander leaves and serve hot with naan or chapati.

Expert Tips

• Don’t overcrowd the pan when frying the tofu. Fry it in batches to ensure it gets crispy.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

Vegan Tofu Matar Masala

Simply substitute the ghee with more olive oil or any other plant-based oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the ingredients of your garam masala to ensure it doesn’t contain any gluten-containing additives.

Spice Level Adjustment

Reduce or increase the amount of chili powder to adjust the spiciness. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations (e.g., Navratri-friendly)

During Navratri, you can skip the onion and garlic to make a vrat-friendly version.

Serving Suggestions

Tofu Matar Masala is fantastic with:

• Naan bread – perfect for soaking up all that delicious gravy!
• Chapati or roti – a healthier whole-wheat option.
• Steamed basmati rice – a classic pairing.
• A side of raita (yogurt dip) – to cool down the palate.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can also freeze it for longer storage – it will keep for up to 2 months.

FAQs

Let’s answer some common questions:

What type of tofu works best for Tofu Matar Masala?

Firm or extra-firm tofu is ideal. It holds its shape well and absorbs the flavors beautifully.

Can I make this recipe with fresh peas instead of frozen?

Absolutely! About 1 cup of fresh peas will work perfectly. You might need to cook them for a slightly longer time.

What is Kasturi Methi and can I substitute it?

Kasturi methi is dried fenugreek leaves. If you can’t find it, you can omit it, but it does add a unique flavor. A tiny pinch of dried oregano can offer a very subtle similar note, but it won’t be the same.

How can I adjust the spiciness of this curry?

Simply adjust the amount of chili powder. Start with a smaller amount and add more to taste.

Can this be made ahead of time? How does it affect the flavor?

Yes! In fact, the flavors meld together even more beautifully when made ahead of time. It’s a great option for meal prepping. Just reheat gently before serving.