Tofu Paneer Do Pyaza
Tofu Paneer Do Pyaza, which literally translates to tofu with twice the onions, is a popular Indian restaurant dish with a puree of onions that adds an incredible, velvety richness to the gravy, on top of which go even more sauteed onions.
Servings: 6 servings
Calories: 143kcal
Ingredients
- 2 shallots (diced)
- ½ large red onion (diced)
- 1 yellow onion (chopped)
- 16 oz extra firm tofu (drained and sliced into six pieces. Spray a baking sheet with oil, place the tofu on it in a single layer, spray on some more oil, then bake in a 350-degree oven for 30 minutes or until the tofu is lightly golden brown on top and bottom. Remove and cut into small cubes, about ½-inch square.)
- 1 large tomato (pureed)
- 8 oz mushrooms (use cremini or button or shiitake, sliced)
- 1.5 tablespoon avocado oil or any neutral oil
- 2 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 teaspoon cayenne
- 2 dry red chillies, optional
- 2 teaspoon garam masala
- Juice of 1 lemon
- ¼ cup raw cashews (pureed into a smooth paste with ½ cup water)
- Salt to taste
- ¼ cup coriander leaves (chopped)
Instructions
- Blend the shallots and red onions and garlic into a smooth paste and set aside.
- Blend the tomato into a puree
- Heat 1 tablespoon of oil in a wok or kadhai or a wide saucepan.
- Add the cumin seeds and, when they sputter, add the onion-garlic paste.
- Saute, stirring frequently to prevent the paste from sticking, for about 10-15 minutes or until the raw flavor of the onions has dissipated and the mixture has darkened.
- Add the tomato puree along with the ground cumin, coriander, turmeric, and cayenne.
- Cook, stirring frequently, until most of the moisture evaporates from the tomatoes.
- Add the mushrooms and tofu cubes and stir well to mix. Add 1 cup of water, Mix well.
- Cook for 10 minutes or until the mushrooms are tender and the flavors have blended. Add lemon juice, garam masala, and salt to taste.
- In a small saucepan, heat the remaining ½ tablespoon oil. Add the yellow onions and dry red chillies, if using. Saute for a couple of minutes or until the onions just start to turn translucent.
- Add the onions to the do pyaza gravy. Stir to mix.
- Add the cashew cream, mix, and stir in the coriander leaves.
- Serve hot with some rotis or naan.
Nutrition
Calories: 143kcal | Carbohydrates: 11g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Sodium: 56mg | Potassium: 447mg | Fiber: 2g | Sugar: 5g | Vitamin A: 422IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg