Tofu Matar Mushroom Gravy
Tofu Matar Mushroom Gravy recipe uses tofu and is a healthier version of the classic Indian dish. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy, Mushroom
Nutrition Facts
Per serving
Energy
104 kcal
Protein
5 g
Carbs
7 g
Fat
6 g
Fiber
2 g
Ingredients
Green Peas
0.5 small cup (50g)
Chopped Onion
0.5 small cup (40g)
Chopped Tomato
0.5 medium cup (80g)
Garlic paste
0.5 tsp (2.5g)
Ginger Paste
0.5 tsp (2.5g)
Cumin Powder
0.5 tsp (1g)
Coriander Powder
0.5 tsp (1g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Olive Oil
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Plain Water
60 ml (60g)
Fresh cilantro (chopped)
1 tsp (5g)
Button Mushroom
0.25 cup, chopped (50g)
Tofu (Pro Plant)
0.25 cup, cubed (50g)
Instructions
Preparation
-Blanch chopped Mushroom for few mins.
-Cut tofu into cubes.
Cooking Steps
Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and sauté until the raw smell goes away.
Add chopped tomatoes and cook until they turn mushy and the oil starts to separate.
Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add Blanched mushroom, green peas and water. Mix well and let it cook for 2-3 minutes.
Add tofu cubes and mix gently. Cover the pan with a lid and let it cook for 5-7 minutes until the paneer is soft and cooked.
Garnish with fresh coriander leaves and serve hot.