Tofu peas and corn sabji

200.0 Grams Onions, raw
200.0 Grams Red Ripe Tomatoes
5.0 slices (1" dia) Ginger Root
5.0 clove Garlic
1.0 pepper Peppers, hot chili, red, fresh
600.0 Grams Tofu, firm
100.0 Grams Peas, frozen
100.0 Grams Yellow Sweet Corn, Frozen
1.0 tsp Cumin seed
2.0 tsp Coriander seed
1.0 tsp Turmeric, ground
1.0 tsp garam masala
4.0 1tsp Canola Oil

1. Cut tofu into 2 cm cubes (no need to be precise). Set aside. 2. Grind onion, garlic and ginger to a paste. 3. Heat oil in a skillet. You will need more oil if your pan isn't non stick. Carefully add the onion paste. It will splatter. Take care not to burn your self. 4. Add turmeric. Let it cook on medium-low heat, stirring occasionally. 5. Meanwhile, grind the tomatoes and hot pepper to a paste. You can do this in advance but the onions take time. 6. Return to your onions. Stir more often now. They should be turning brown. 7. Add the tomatoes, salt, coriander, cumin and garam masala 8. Cook till the oil separates from the mixture. 9. Add a cup of hot water. 10. Add the tofu, peas and corn. Cover and simmer for 10 minutes 11. Serves with grain or bread of choice.

Serving Size: 4 cups

Number of Servings: 4.0

Recipe submitted by SparkPeople user DWREAD.