Green Peas and Tofu Curry with Indian Rice

Green Peas and Tofu Curry
This is almost Matar Paneer, but I'm not a big fan of paneer cheese. Cubed tofu makes a nice substitute and picks up the color and flavor of the curry well. This could have vegan had I used canola oil instead of ghee, and soymilk instead of regular yogurt. Even so, it was a light curry, not very saucy and rich. And, even though the tomatoes were from a can, their acidity contributed an essential flavor foil to the creaminess.

8 oz. extra firm tofu, cubed
1 1/2 c fresh green peas
1/2 c yogurt (I used Wallaby nonfat plain)
1/2 c tomatoes, chopped
1/2 c onion, diced
2 tiny chili peppers
2 T cilantro, chopped
2-3 T ghee
Spice:
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala powder
salt to taste

Preparation

Heat 1 T ghee in a pan over medium heat. Fry tofu in ghee until it's a golden light color. Remove tofu from pan. Heat remaining 1-2 T's ghee. Add the onions and fry until light golden brown. Add all spices, chili pepper and salt. Stir few seconds. Add tomatoes. Stir again for few minutes, take care that spices do not scorch. Add yogurt, peas and tofu. Stir gently. Cover and reduce heat. Allow to simmer for 20 minutes or until peas begin to break apart. Garnish with cilantro and serve with rice or Indian bread.

Indian Rice
Into the rice cooker, add:
2 c basmati rice, rinsed
4 c water
1 cinnamon stick
4 whole cloves
1 t cumin seeds
1/2 t ground turmeric
3 cardamom pods, bruised
pinch of sea salt

It all cooks together in the normal cycle and the steam smells amazing. The finished rice is flavorful, bright yellow, and a delicious complement to the Green Peas and Tofu Curry.