Tofu paneer
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Tofu paneer
  Tofu    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:31 AM. Recipe ID 26123. Report a problem with this recipe.
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      Title: Tofu paneer
 Categories: Main dish, Vegetarian, Vegan, Pickarski
      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)

MMMMM-----------------------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.
  




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Recipe ID 26123 (Apr 03, 2005)

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