This curry loses none of the richness of the traditional dish thanks to a rich cashew paste instead of paneer and blistered tomatoes and mangetouts Meera Sodha’s …
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The Guardian - Meera Sodha • 12h This curry loses none of the richness of the traditional dish thanks to a rich cashew paste instead of paneer and blistered tomatoes and mangetouts …
Instructions. Blend the bhuna masala sauce with non dairy milk until well combined and set aside. For a creamier sauce, add 4 tbsp soaked (for 10 mins) raw cashews or …
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Jun 25, 2022 - This curry loses none of the richness of the traditional dish thanks to a rich cashew paste instead of paneer and blistered tomatoes and mangetouts Pinterest Today
Squeeze the Tofu between your palms gently to get excess water out and pat dry with a kitchen towel. Cube the Tofu into small cubes. In a wok heat about 2 tbsp of oil and …
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Hello, I’m Meera. I’m a cook and a food writer based in London. I’ve written three best-selling cookbooks, and, since 2017 I’ve written a weekly column for The Guardian called The New …
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This curry loses none of the richness of the traditional dish thanks to a rich cashew paste instead of paneer and blistered tomatoes and mangetoutsMatar paneer, the …
Meera Sodha’s vegan recipe for matar tofu, or pea, cashew and tofu curry Matar paneer, the classic curry on which this veganised version is based, is
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Meera Sodha’s matar tofu, or pea cashew and tofu curry. Photograph: Louise Hagger/The Guardian. Food styling: Hanna Miller. Prop styling: Jennifer Kay. Food assistant: Alice Earll. Matar paneer, the classic curry on which this veganised version is based, is one of India’s darlings. It’s what my aunties cook whenever I visit.
Matar paneer, the classic curry on which this veganised version is based, is one of India’s darlings. It’s what my aunties cook whenever I visit. It’s what is served by the pool to guests at Gujarati weddings. And it’s on every menu in every (OK, most) Indian restaurant in the UK for a reason: everyone loves it.
Add the garlic and ginger, cook, stirring, for a couple of minutes, then add the tofu, tinned tomatoes, salt and 200ml water (or about a half-filled empty tomato tin). Stir to combine, then leave to bubble away for 10 minutes; if the mix starts to spit, turn down the heat a little.