Tofu Paneer
Ingredients
1/4 C.(s) corn oil, unrefined
1 C.(s) diced onions
2 Tbsp. minced garlic
4 tsp. minced ginger
1 1/2 tsp. salt
1 tsp. turmeric
1/8 tsp. cayenne pepper
2 tsp. ground coriander
4 tsp. cilantro
2 Tbsp. garam marsala (see recipe below, or use commercial blend)
35 ounce(s) canned italian tomatoes
1/2 pound firm silken tofu
1 1/2 C.(s) green peas (pref. fresh, or frozen)
5 3 cinnamon sticks
1 C.(s) whole cardamom pods
1/2 C.(s) whole cloves
1/2 C.(s) whole cumin seeds
1/2 C.(s) whole black peppercorns
1/4 C.(s) coriander seeds
Cooking Instructions
Heat the oil in a saucepan. Sauté the onions, garlic, ginger, salt, turmeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes. Drain the juice from the tomatoes into the sautéed 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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