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Name: Tofu Paneer
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 c Whole cardamom pods; 1 1/2 ts Salt; 5 3" cinnamon sticks; 1 ts Tumeric; 4 ts Minced ginger; 1 1/2 c Green peas; 1/2 c Whole black peppercorns; 2 ts Ground coriander; 35 oz Canned Italian tomatoes; 1/4 c Corn oil, unrefined; 1/4 c Coriander seeds; 1/2 lb Firm silken tofu; 2 tb Garam marsala; 1/2 c Whole cumin seeds; 1 c Diced onions; 1/8 ts Cayenne pepper; 2 tb Garlic minced; 4 ts Cilantro; 1/2 c Cloves

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INGREDIENTS

1 c Whole cardamom pods
1 1/2 ts Salt
5 3" cinnamon sticks
1 ts Tumeric
4 ts Minced ginger
1 1/2 c Green peas
1/2 c Whole black peppercorns
2 ts Ground coriander
35 oz Canned Italian tomatoes
GARAM MARSALA
1/4 c Corn oil, unrefined
1/4 c Coriander seeds
1/2 lb Firm silken tofu
2 tb Garam marsala
1/2 c Whole cumin seeds
1 c Diced onions
1/8 ts Cayenne pepper
2 tb Garlic ; minced
4 ts Cilantro
1/2 c Cloves

Servings

INSTRUCTIONS

Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes. Drain the juice from the tomatoes into the sauteed vegetables. Then crush the tomatoes by hand and add them to the vegetables. Dice the tofu into 1/2-inch cubes and add to the vegetables. Continue to cook for 10 to 15 minutes over low heat. Then add the peas and cook another 4 minutes. Serve hot over brown rice. A coriander coconut chutney (or other chutney) is an excellent accompaniment. GARAM MARSALA: Preheat the oven to 200 F. Place the ingredients on a baking sheet and roast for 30 minutes, or until the spices give off an aroma. (Some chefs suggest roasting each ingredient separately, since each gives its characteristic aroma at a different time.) Separate the cardamom pods from the seeds. Discard the pods. Crush the cinnamon. Combine the cinnamon, cardamom seeds, and other spices until the mixture is powdery. Store in a sealed jar. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. : ISBN: 0-8981555-377-8 : Typed for you by Karen Mintzias

NOTES

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Tofu Paneer

1 c Whole cardamom pods
1 1/2 ts Salt
5 3" cinnamon sticks
1 ts Tumeric
4 ts Minced ginger
1 1/2 c Green peas
1/2 c Whole black peppercorns
2 ts Ground coriander
35 oz Canned Italian tomatoes
 GARAM MARSALA
1/4 c Corn oil, unrefined
1/4 c Coriander seeds
1/2 lb Firm silken tofu
2 tb Garam marsala
1/2 c Whole cumin seeds
1 c Diced onions
1/8 ts Cayenne pepper
2 tb Garlic minced
4 ts Cilantro
1/2 c Cloves

Heat the oil in a saucepan.  Saute the onions, garlic, ginger, salt,  tumeric, cayenne, coriander, cilantro, and garam marsala for about 5  minutes.    Drain the juice from the tomatoes into the sauteed vegetables. Then crush  the tomatoes by hand and add them to the vegetables. Dice the tofu into  1/2-inch cubes and add to the vegetables. Continue to cook for 10 to 15  minutes over low heat.  Then add the peas and cook another 4 minutes. Serve  hot over brown rice.  A coriander coconut chutney (or other chutney) is an  excellent accompaniment.    GARAM MARSALA:  Preheat the oven to 200 F.  Place the ingredients on a  baking sheet and roast for 30 minutes, or until the spices give off an  aroma.  (Some chefs suggest roasting each ingredient separately, since each  gives its characteristic aroma at a different time.)    Separate the cardamom pods from the seeds.  Discard the pods. Crush the  cinnamon.  Combine the cinnamon, cardamom seeds, and other spices until the  mixture is powdery. Store in a sealed jar.    Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.  :       ISBN: 0-8981555-377-8  :       Typed for you by Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 6 Servings

Calories: 255
Calories from Fat: 69 (27%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 57.2mg		2 %
Potassium 1127.8mg		30 %
Total Carbohydrate 43g		13 %
	Dietary Fiber 13.6g	54 %
	Sugars, other 29.5g
Protein 15.4g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 255

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