This Kashmiri-style paneer is umami-Rich and a breeze to prepare. The recipe replaces milk-based cheese* with pan-Fried Tofu and uses a packet of Moji's Gobi Masala and chopped green pepper to create a delicious, earthy tomato sauce with a hint of heat. Non-vegans can add Greek yogurt for a creamier finish. Serve with basmati rice or a grain or pasta of choice. Best of all, most ingredients can be stocked ahead of time so you can whip this up without much planning.
1/2 cup high-heat neutral oil, divided
14 oz. firm or extra firm tofu
1 tbsp garlic paste
1/2 tsp ginger paste
1 packet Moji Masala Gobi Masala
2.5 cups high quality Italian tomato puree
1 teaspoon fine salt
1 small green pepper, chopped coarse
Optional: ½ cup full fat plain Greek yogurt
Step 1 bring 3 cups of water to a boil with 1/2 tsp of salt. While the water is heating up, Pan fry tofu in 1/4 cup of oil until lightly browned on each side; if its a thick block cut in half and pan fry two pieces on each side. Cube into 9 pieces or 18 if you have two. Remove from oil.
Step 2 Add tofu to the boiling water and boil for 3 minutes. Drain and set aside. (Yes, you can skip this step, but it does create a better texture for absorbing the sauce.)
Step 3 Place a pot on medium heat with the remaining 1/4 cup of oil. add garlic and ginger paste and fry well until golden brown.
Step 4 add the full packet of gobi masala and saute for about 10 seconds until aromatic.
Step 5 add the tomato puree and salt, and cook for a few minutes until the oil starts to separate from the tomato sauce.
Step 6 add the tofu and green pepper. Blend well, cover and simmer on medium low for about 15 minutes until the green pepper has softened and the flavors have penetrated well into the tofu.
Step 7 Optional: Stir in 1/2 cup of full fat Greek yogurt for a creamier finish. Bring to a gentle boil to ensure the yogurt is well incorporated.
*learn how to make homemade paneer here