Spiced Peas and “Paneer”

Ingredients

• 2 tablespoons oil
• 1 heaping teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 (2-inch [5-cm]) cinnamon stick
• 1 black cardamom pod
• 1 large yellow or red onion, peeled and minced (2 cups [300 g])
• 1 (2-inch [5-cm]) piece ginger root, peeled and grated or minced
• 6-8 cloves garlic, peeled and grated or minced
• 2 medium tomatoes, peeled and diced (3 cups [480 g))
• 3 tablespoons (45 mL) tomato paste
• 2-4 green Thai, serrano, or cayenne chiles, stems removed, chopped
• 3 cups (711 mL) water, divided
• 1 heaping teaspoon garam masala (see Notes)
• 1 heaping teaspoon ground coriander
• 1 teaspoon red chile powder or cayenne
• 2 teaspoons coarse sea salt
• 1 pound (454 g) fresh or 1 (16-ounce [454-g]) bag frozen peas
• 1 (14-ounce [397-g]) package extra-firm organic tofu, baked and cubed (see Notes)
• 2 tablespoons chopped fresh cilantro, for garnish

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag