Tofu Paneer

Photo: flickr user norwichnuts

Ingredients

cup Corn oil, unrefined

1 cup Diced onions

2 tablespoons Minced garlic

4 teaspoons Minced ginger

teaspoon Salt

1 teaspoon Tumeric

teaspoon Cayenne pepper

2 teaspoons Ground coriander

4 teaspoons Cilantro

2 tablespoons Garam marsala (see recipe below, or use commercial b

35 ounces Canned Italian tomatoes

pound Firm silken tofu

cup Green peas (pref. fresh, OR frozen)

5 3" cinnamon sticks

1 cup Whole cardamom pods

cup Whole cloves

cup Whole cumin seeds

cup Whole black peppercorns

cup Coriander seeds

Preparation

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.