Tofu Paneer



  • 1 cup corn oil (unrefined)
  • 1 cup diced onions
  • 2 tablespoons minced garlic
  • 4 teaspoons minced ginger
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 2 teaspoons ground coriander
  • 4 teaspoons cilantro
  • 2 tablespoons marsala wine (Garam, see recipe below, or use commercial b)
  • 35 ounces Italian tomatoes (Canned)
  • 1 pound firm silken tofu
  • 1 cup green peas (pref. fresh, OR frozen)
  • 5 cinnamon sticks
  • 1 cup cardamom pods (Whole)
  • 1 cup whole cloves
  • cumin seed (cup Whole)
  • 1 cup black peppercorns
  • 1 cup coriander seeds
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    1. Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes.
    2. 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.
    3. 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.)
    4. 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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