Author Notes: Pleonasm (from Greek, pleon: more, too much) is the use of more words or word-parts than is necessary for clear expression (source: wikipedia)
Ever use such terms as 'Chai Tea', or 'Paneer cheese' with fellow foodies & have them react as if they just heard you draw your fingernails across a chalkboard??
yeah well The title of my recipe will invariably invoke such a reaction, but what am I supposed to do?. Its a direct one to one translation of the classic Indian dish Mutter (peas) -paneer.
Whatever the name may be, This ALL SOY dish turned out to be a classic keeper, the marinaded tofu has a softer texture than paneer which tends to be relatively chewy (at least the store bought variety), and the edamame confers its firm delicious texture minus the hint of sweetness that Peas have.. Go ahead, make this & enjoy it over a plate of piping hot fresh basmati or Jasmine rice. You'll forgive me for the chalkboard memory! - Panfusine
- 1 large white onion (about 1 cup chopped)
- 2 cloves garlic
- 2 inch piece ginger, chopped
- 2 tablespoons coriander seeds
- 3 teaspoons cumin seeds
- 4-5 whole pods cardamom
- 6-7 cloves
- 1 inch piece of cassia bark cinnamon (yet another pleonasm??)
- 6-9 black peppercorns
- 2 teaspoons dry mango powder or sumac
- 1 Serrano chile chopped
- 1 packet extra firm Tofu
- Cayenne chili powder to taste
- 1/4 + 1/4 teaspoon Turmeric powder (total 1/2 teaspoon)
- 3 cups boiled and peeled green edamame
- 1/2 cup crushed tomatoes
- Salt to taste
- 2 + 3 tablespoons Olive oil (total 5 tablespoon)
- 1 cup water or vegetable stock
- 1/4 cup Yogurt
- 2 tablespoons Heavy cream
- Chopped cilantro for garnish
- Combine all the ingredients for the masala paste and blend into a smooth paste using as little water as possible.
- Drain the water from the tofu and pat dry completely using paper towels. Cut into 1/2 inch cubes and combine with 2 tablespoon oil, 1/4 teaspoon turmeric, salt (as per your taste, ~ 1/2 teaspoon) and Cayenne chile powder. Set aside to marinade for about 1 hour.
- Heat the remaining oil in a skillet and add the masala paste. Cook on a low heat until any water completely evaporates. Now add the crushed tomatoes along with the remaining turmeric. Cook down to a thick paste.
- Add the edamame to the tomato mixture, adjust for salt. Add the water / stock and cover. Simmer on a low flame while you prepare the tofu
- In a non stick skillet, add the cubed tofu in 2 or 3 batches and toast until the surfaces turn brown. Shake the skillet to turn the individual cubes. (minimizing the use of a spatula ensures that the cubes do not break up).
- Add the tofu cubes to the edamame 'curry'. cover and allow to simmer for 5-10 minutes to allow the flavors to combine.
- Whip the yogurt and cream together until smooth and drizzle over the curry. gently stir to combine. (Omit this if you want a vegan version, ) Transfer to a serving dish & Garnish with cilantro. Serve hot with plain jasmine or basmati rice.
- For a vegan version of the yogurt / cream finishing ingredient, I'd suggest, soaking 1/4 cup of cashew nuts in 1/2 a cup of almond milk and grinding the nuts into a smooth paste.