Tofu Matter Masala Recipe

Press and cube the tofu

Wrap the 400 g firm tofu in a clean kitchen towel or paper towels. Place a flat weight (a heavy skillet or a few cans) on top and press for 15 minutes to remove excess moisture. After pressing, cut the tofu into 1–1.5 cm (about 1/2 in) cubes. If you wish to season before frying, toss the cubes with 1/2 tsp salt and 1 tbs cornstarch until evenly coated.

Pan-fry the tofu: Heat 2 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. When hot, add tofu cubes in a single layer (work in batches if needed). Fry until golden and crisp on at least two sides, about 3–4 minutes per side. Remove tofu to a plate lined with paper towel and reserve.

Temper whole spices

In a large sauté pan or heavy-bottomed skillet, heat 2 tbs vegetable oil or ghee over medium heat. When shimmering, add 1 tsp cumin seeds and 1 bay leaf. Sauté for 30 seconds until fragrant, taking care not to burn the cumin.

Cook onions, ginger, garlic

Add 1 cup finely chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 7–9 minutes. Add 1 tsp grated ginger, 2 minced garlic cloves and 1 slit green chili (if using). Sauté for 1–2 minutes until raw aroma dissipates.

Add tomatoes & reduce

Stir in 1 cup tomato puree and 1 tsp tomato paste (if using). Cook the mixture over medium heat until the tomato loses rawness and oil begins to separate from the masala, about 6–8 minutes. Stir occasionally and use the back of the spoon to break down any tomato pieces.

Add ground spices

Lower heat slightly and add 1/2 tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp red chili powder, and 1 tsp salt. Stir continuously for 1 minute to bloom the spices in the oil.

Add peas and liquid

Add 1.5 cups frozen (or fresh) peas and 3 tbs water or vegetable broth to loosen the gravy. Mix well to combine with the spiced tomato-onion base.

Simmer to cook peas

Cover and simmer on low heat for 6–8 minutes (if using frozen peas, 5–6 minutes is enough) until the peas are tender and flavors are integrated.

Add tofu and finish cooking

Gently add the pan-fried tofu cubes to the simmering masala. Stir carefully to coat the tofu without breaking the cubes. If the sauce seems dry, add 1–2 tbs water. Simmer uncovered for 3–4 minutes so the tofu absorbs flavors.

Add cream and final spices

Stir in 3 tbs heavy cream or coconut milk for a silkier finish (optional). Sprinkle 1 tsp garam masala and 1/2 tsp amchur (or crushed kasuri methi) and mix. Cook for another 1 minute to combine.

Garnish and adjust seasoning

Turn off heat. Stir in 2 tbs chopped fresh cilantro and 1 tbs lemon juice. Taste and adjust salt or acidity as needed. Remove and discard the bay leaf before serving.

Serve the Tofu Matter Masala hot with steamed basmati rice, jeera rice, roti, or naan. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of water or cream.