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Tofu Paneer

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Main dish, Vegetarian 6 Servings

INGREDIENTS

1/4 c Corn oil, unrefined
1 c Diced onions
2 tb Minced garlic
4 ts Minced ginger
1 1/2 ts Salt
1 ts Tumeric
1/8 ts Cayenne pepper
2 ts Ground coriander
4 ts Cilantro
2 tb Garam marsala (see recipe below, or use commercial blend)
35 oz Canned Italian tomatoes
1/2 lb Firm silken tofu
1 1/2 c Green peas (pref. fresh, OR frozen)
5 3" cinnamon sticks
1 c Whole cardamom pods
1/2 c Whole cloves
1/2 c Whole cumin seeds
1/2 c Whole black peppercorns
1/4 c Coriander seeds

INSTRUCTIONS

GARAM MARSALA
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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