Matar Tofu

This is a variation of Matar Paneer from Meera Sodha’s Dinner.

Ingredients

• ¼ cup roasted unsalted cashews
• avocado oil
• 3½ oz snow peas
• 5¼ oz ripe cherry tomatoes
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, crushed
• ¾ x ¾ inch ginger, grated
• 1 block of firm tofu
• 1 x 14-oz can of chopped tomatoes
• 1½ tsp salt
• 1 tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp Kashmiri chilli powder
• ½ tsp ground turmeric
• 1 cup frozen baby peas
• homemade chapattis
• plain non-dairy yogurt

Chapattis

• 3/4 cup plus 2 tbsp whole white wheat flour
• 3/4 cup plus 2 tbsp all purpose flour
• avocado oil
• 1/4 tsp salt
• 3/4 cup plus 2 tbsp water

Instructions

1. Soak cashews in ½ cup boiled water for 5 minutes, then blend into a smooth paste. In a hot nonstick pan with oil, blister the snow peas for a minute on each side and set aside on a plate. Add more oil and blister the cherry tomatoes for 5 minutes until blackened, then add to the plate.
2. Add 2 tablespoons oil to the pan over medium heat. Cook the onion for 8 minutes until soft, then add garlic and ginger and cook for 2 minutes more.
3. Add tofu, canned tomatoes, salt, and ¾ cup water. Mix and let bubble for 10 minutes, reducing heat if it starts to spit.
4. Stir in cumin, coriander, chilli powder, and turmeric, cooking for 2 minutes. Add the cashew paste and ½ cup water, mix well, then return the blistered cherry tomatoes and snow peas to the pan.
5. Stir in frozen baby peas and simmer for 5 minutes. Serve with chapattis and yogurt alongside.

For the Chapattis

1. Combine the whole white wheat, all purpose flour and salt in a bowl.
2. Add 3/4 cup of water and work it into the dough with your hands.
3. Knead the dough, adding more water as needed until the dough becomes soft and pliable. This could take 10 to 15 minutes.
4. Divide the dough into 8 equal pieces. Rub a little oil on each piece so it doesn’t dry out. Then, use a rolling pin to flatten each piece to a 6-inch diameter circle.
5. In a pan over high heat (480F if possible) cook one of the flattened dough pieces. After 30 seconds or so, it should start to bubble on top. Flip it and when it starts bubbling again, press down the outer edges with a dish towel. It’s done when you have many (hopefully large) bubbles and some brown and black spots on both sides. It should only take around a minute or two. Lightly spread some oil over the top of the chapatti and set aside.
6. Repeat the cooking process with the remaining dough.