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Indian-Persian Tofu Daal Aloo Mattar

  • Author: Plant-Based Persian
  • Total Time: 2 hours 15 minutes
  • Yield: 5 People 1x
  • Diet: Vegan

Description

A protein packed, plant-based curry

Ingredients

Units Scale

“Chutney” (see Chutney directions below)

  • 4 garlic heads
  • 5 Serrano chili
  • 2 medium sized gingers
  • 1 bunch cilantro
  • 3/4 cup shredded coconut

Other Ingredients 

  • 1 cup red lentils (soaked for 1 hour before using)
  • 14 oz package firm tofu (pressed for at least 30 minutes)
  • 2 1/2 Tbsp. cooking oil (divided)
  • 1 Tbsp. corn starch
  • 1/2 Tbsp. lemon juice

  • 1 small red onion diced
  • 1 tsp. turmeric
  • 1tsp. cumin
  • 1 tsp. gram masala
  • 1 tsp. coriander powder
  • 1 tsp. salt
  • 2 Tbsp. dried cilantro
  • 2 Tbsp. tomato sauce
  • 3 medium tomatoes puréed in blender
  • 2 cups water
  • 2 medium potatoes (washed, peeled, and roughly chopped)
  • 1 cup of frozen green peas

Instructions

  1. Prepare “Chutney”
    • Peel ginger and garlic heads
    • Wash and dry cilantro and serrano chili
    • Add all “Chutney” ingredients together in a food processor and blend well.
  2. Prepare Tofu
    • Cut the pressed tofu into small cubes.
    • Prepare tofu marinade – 1 Tbsp. olive oil, 1 Tbsp. corn starch, 1/2 Tbsp. lemon juice, and a dash of salt and turmeric.
    • Marinate for 1 hour.
    • Add 1 Tbsp. oil to a non-stick pan on medium heat. Let it heat for 1 minute. Add tofu, and sauté tofu until golden brown. Set aside.
  3. Fill a small pot with water, and cook red lentils for 10 minutes on medium/high heat. Drain, and set aside.
  4. Add 1/2 Tbsp. cooking oil to a medium pot on medium heat. Add the red onion and sauté until translucent (about 3 minutes).
  5. Add 2-3 Tbsp. of the Chutney, and sauté for another 2 minutes.
  6. Add all the spices, salt, dried cilantro, tomato sauce, and the tomato purée, and sauté for 3 min.
  7. Add the water, chopped potatoes, and the cooked red lentil. Cover and cook on medium/low for 10 minutes.
  8. Add the frozen green peas, and cook for 10 more minutes.
  9. Add the sautéed tofu, and cook uncovered for 5 more minutes.

Notes

The remaining unused Chutney may be stored in the refrigerator or freezer for future use. 

  • Prep Time: 90 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Indian

Keywords: Vegan, Plant-Based, Indian, Curry, vegetarian, tofu

Find it online: https://plantbasedpersian.com/indian-persian-tofu-daal-aloo-mattar/