Concept Matar Paneer with Tofu

35 min

Matar Paneer with Tofu

This Indian dish is well-known for its peas and paneer cheese. In this version we changed the cheese for spiced tofu and added some extra broccoli.


4 servings

300 g
200 g
400 g
250 g

Rice (basmati)
Frozen peas
Canned tomatoes (peeled)

20 g
2 tea sp
2 tea sp
1 tea sp
1/2 tea sp
2 cloves
15 g

Curry powder (garam masala)
Chilli powder
Red onions
Fresh coriander


10 min

  1. Dice onion and mince garlic
  2. Cut broccoli into small florets
  3. Mince or grate ginger
  4. Cut tofu into 1 cm cubes, place them on paper towel and put paper towel on top, press with your hands to squeeze out the water
  5. Mix tofu with cumin, chilli powder and turmeric and some oil


25 min

pan 2

Cook broccoli

~5 min

pan 1b

In the meantime, sauté onion

medium/high heat ~3 min

Add garlic and ginger

medium/high ~2 min

Add tomatoes and curry powder

medium heat ~3 min

Puree into a smooth sauce

turn off heat, season with salt and pepper

pan 2

Cook rice

~10 min, you can reuse the pan from the broccoli, put broccoli aside

frying pan 2

In the meantime, sauté tofu

mix tofu with cumin, chilli powder and turmeric before sautéing

shaking/flipping occasionally to sauté tofu on all sides, until they become brown and crispy ~8 min

pan 1 continued

Add fried tofu, cooked broccoli and peas

medium heat until it's warm ~3 min

Serve the matar paneer with the rice and add fresh coriander on top


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