This vegetarian dish from the villages of the Punjab in northwestern India is normally made with paneer, but we use tofu in this version. If you would prefer to use fresh peas, cook them at the same time as the carrots. If the fresh peas seem especially tender, add them after the carrots have cooked for 10 minutes.
- 1/4 cup vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon minced peeled fresh ginger
- 2 medium tomatoes, finely chopped
- 2 teaspoons garam masala
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1 pound carrots, cut into 1/2-inch dice
- 1 pound boiling potatoes, peeled and cut into 1/2-inch dice
- 1 cup water
- 1/2 pound firm tofu or Homemade Paneer with Indian Flavors, cut into 1/2-inch pieces
- 1 cup frounceen baby peas (5 1/2 ounces)
In a large deep skillet, heat 3 tablespoons of the oil until shimmering. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, garam masala, salt, cayenne and turmeric and cook until the mixture has thickened slightly, about 4 minutes. Add the carrots, potatoes and water and bring to a simmer. Cover and cook over low heat until the vegetables are just tender, about 20 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Add the tofu and cook over moderately high heat, shaking the pan often, until golden all over, about 5 minutes. Using a slotted spoon, add the tofu to the curried vegetables along with the peas. Cover and cook over low heat until the peas are tender and warmed through, 4 to 5 minutes. Serve hot.
Tip: WINE RECOMMENDATION: The mild heat of this curry calls for a simple white wine with just enough aromatic fruitiness to balance the spice. Look for a California Viognier, such as the 1997 Smith & Hook, the 1997 R. H. Phillips EXP or the 1997 Bonterra.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
338 calories; 16g total fat; 0mg cholesterol; 1358mg sodium; 43g carbohydrates; 8g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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