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Title: Tofu Paneer
Categories: Vegetarian Indian
Yield: 6 Servings
| 1/4 | c | Corn oil, unrefined |
| 1 | c | Diced onions |
| 2 | tb | Minced garlic |
| 4 | ts | Minced ginger |
| 1 1/2 | ts | Salt |
| 1 | ts | Tumeric |
| 1/8 | ts | Cayenne pepper |
| 2 | ts | Ground coriander |
| 4 | ts | Cilantro |
| 2 | tb | Garam marsala (see recipe below, or use commercial blend) |
| 35 | oz | Canned Italian tomatoes |
| 1/2 | lb | Firm silken tofu |
| 1 1/2 | c | Green peas (pref. fresh, OR frozen) |
| GARAM MARSALA | ||
| 5 | 3" cinnamon sticks | |
| 1 | c | Whole cardamom pods |
| 1/2 | c | Whole cloves |
| 1/2 | c | Whole cumin seeds |
| 1/2 | c | Whole black peppercorns |
| 1/4 | c | Coriander seeds |
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
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