little paths so startled

living, decorating, and eating in hattiesburg, mississippi

vegan mattar paneer

with 2 comments


As much as I love to eat Indian food, I’ve always been intimidated by the idea of cooking it.  Living in a town with no Indian restaurants, however, leaves me little choice.  After I heard Anupy Singla interviewed on NPR (back in the fall, on Diwali) about her cookbook, Vegan Indian Cooking, I decided it was time I learned.  I ordered the cookbook, rounded up some cardamom and coriander, and – finally – got started.  What better dish to start with, I thought, than the ultimate comfort food: mattar paneer (except here, the paneer is not cheese, but baked tofu).  Sure, we’ll happily drive to Ocean Springs or Gulfport for lunch at Good Karma Café, and we often eat at Taj Mahal when we’re in New Orleans, but now I can have it at home, too.


Baking the tofu beforehand gives it a paneer-like consistency, Singla says, and she’s right.  I followed her directions to place the sliced extra firm tofu on a baking sheet lightly sprayed with olive oil, sprinkle the top sides with a teaspoon of garam masala (I cheated and bought a spice blend, rather than make my own), and bake at 350 on the top rack for 15 minutes.  After 15 minutes, I took out the pan, flipped the slices, sprinkled on more garam masala, sprayed a bit more olive oil, and put it back in for another 15 minutes.  When it came out, I cooled it for a few minutes, then sliced it into cubes.

Singla’s recipe for Vegan Mattar “Paneer” follows:


2 T oil

1 heaping tsp cumin seeds

1 tsp turmeric powder

1 (2-inch) cinnamon stick

1 black cardamom pod

1 large yellow or red onion, peeled and minced (2 cups)

1 (2-inch) piece ginger root, peeled and grated or minced

6-8 cloves garlic, peeled and grated or minced

2 medium tomatoes, peeled and diced (3 cups)

3 T tomato paste

2-4 green Thai, serrano, or cayenne chiles, stems removed, chopped

3 cups water, divided

1 heaping tsp garam masala

1 heaping tsp coriander

1 tsp red chile powder or cayenne

2 tsp coarse sea salt

1 pound fresh or 1 (16-ounce) bag frozen peas

1 (14-ounce) package extra-firm tofu, baked and cubed (see above)

2 T chopped fresh cilantro, for garnish


1. In a large, heavy pan, heat the oil over medium-high heat.

2. Add the cumin, turmeric, cinnamon, and cardamom and cook until the seeds sizzle, about 30 seconds.

3. Add the onion and cook until browned, about 3 minutes, stirring occasionally.

4. Add the ginger root and garlic.  Cook for another minute, stirring to avoid sticking.

5. Add the tomatoes, tomato paste, chiles, 1 cup of the water, garam masala, coriander, red chile powder, and salt and bring to a boil.  Reduce the heat and simmer uncovered for 10 minutes.

6. Remove and discard the cinnamon stick and cardamom.  Blend the mixture, either by using an immersion blender or by transferring it to a blender or food processor.  (This step is not necessary, but it adds smoothness to your final dish.)

7. Add the peas, baked tofu cubes, and remaining 2 cups of water.  Bring to a boil, reduce to a simmer, and cook for 10 minutes uncovered.

8.  Garnish with the cilantro.  Serve with brown or white basmati rice, roti, or naan.




We were delighted with this dish and have made it several times.  And while we happen to love it with tofu, we’re sure the real “paneer” would be delicious, too.


Written by Ann

April 17, 2013 at 5:23 pm

Posted in eating

2 Responses

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  1. This looks fantastic! You might enjoy Smitten Kitchen’s red kidney bean curry as well. (I sure do.)


    April 18, 2013 at 1:19 pm

    • Yum! Will definitely try that. Thanks!


      April 18, 2013 at 2:30 pm

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