Matar Paneer

Matar paneer is an Indian dish with peas and and fresh cheese cubes in a creamy tomato sauce. It is really delicious and relatively easy to make at home. For me, tofu is a perfectly acceptable replacement for the paneer in this dish. The texture is similar and it is much easier to find. When it is covered in the sauce and all the spices it really doesn't taste much different. The ingredient list looks long but most of the ingredients are spices, and most of the spices are pretty commonly used ones (except garam masala but it is pretty easy to find).

Ingredients:

1 1/2 cups cubed paneer (or extra firm tofu)
1 teaspoon oil
1/4 teaspoon garlic powder
1/8 teaspoon ginger powder
1/2 onion, chopped
1 tablespoon oil
1/8 teaspoon cayenne pepper (or more depending on your preferences)
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
1/2 cup crushed tomatoes
1/2 teaspoon tomato paste
3/4 cup veggie stock
1/2 cup frozen peas
1/4 cup plain yogurt
1/8 teaspoon coriander, crushed
cilantro
salt

Directions:

Toss paneer (or tofu) with 1 teaspoon oil, garlic powder, and ginger powder. Saute or broil until lightly browned on each side. Remove from heat and save for later. In a large soup pot, combine oil and onion and cook over medium-low heat until onions are soft but before they brown. Add cayenne, cumin, garlic, turmeric, and garam masala and cook for about a minute or until things get smelling really good. Add garlic, ginger, crushed tomatoes, and tomato paste and stir to combine. Add veggie stock and puree it all with an immersion blender to create a smooth sauce. Bring the sauce to a simmer and allow it to cook and reduce for about 10 minutes or until it is starting to thicken. Add the paneer (or tofu) back in and allow things to come back up to a simmer. Simmer for about 5 more minutes, then add the peas and cook for 2-3 more minutes. Turn off the heat and allow things to cool a bit, then add the yogurt and the coriander. Season with salt as necessary and top with cilantro. Serve with rice or naan.