How to make Tofu Matar Masala -

Replacing paneer with tofu cooked along with green peas in this creamy Indian gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tofu (टोफू), Green peas (matar)

Cuisine : Indian

Course : Main Course Vegetarian

Tofu Matar Masala

Tofu Matar Masala Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tofu Matar Masala Recipe

  • Tofu , cut into 1 inch cubes 250 grams

  • Green peas (matar) , 1/2 cup

  • Oil 1 tablespoon

  • Garlic and red chilli chutney , chopped 1 tablespoon

  • Ginger , chopped 1/2 tablespoon

  • Green chillies , finely chopped 1-2

  • Onion , finely chopped 1 large

  • Tomato , finely chopped 1 large

  • Cashewnuts 12-14

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Dried fenugreek leaves (kasoori methi) powder 1/2 teaspoon

  • Fresh cream 1 tabelspo for garnishing

  • Fresh coriander leaves for garnishing


Step 1

Heat oil in a non-stick pan, add garlic, ginger and green chillies, mix and sauté for 1 minute. Add onion, mix and sauté till lightly browned.

Step 2

Add tomato, mix and cook till the tomato turns soft and pulpy. Add Cashewnuts, salt and ¼ teaspoon turmeric powder, mix and cook for 1-2 minutes.

Step 3

Add ¼ cup water, mix and cook for 5-6 minutes. Remove from heat, cool slightly, transfer into a blender jar, add a little water and blend into a smooth paste.

Step 4

Heat another non-stick pan. Strain the paste through a sieve into this pan and cook for 1-2 minutes. Add red chilli powder, remaining turmeric powder, coriander powder and garam masala powder, mix well and cook for 1-2 minutes. Add salt and dried fenugreek powder, mix well and cook for a minute.

Step 5

Add green peas and mix well. Add tofu cubes, mix well and cook for 4-5 minutes. Add cream and mix well.

Step 6

Transfer into a serving bowl, drizzle some cream on the top, garnish with coriander leaves and serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.