Tofu Mutter Subzi

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Tofu Mutter Subzi with Chappati/Roti.
Tofu Mutter Subzi/Masala is a thick gravy/curry cooked with a comination of Tofu, Peas/Mutter and other spices. Tofu has its origin from China and its production is similar to the production of cheese from milk~like our very own Paneer.
Tofu is incredibly versatile and nutritionally speaking, tofu is high in calcium, iron and B vitamins, but low in fat and sodium. Tofu is a excellent source of protein and has been credited with offering protection against diseases such as cancer and osteoporosis.
Tofu has very little flavor or smell, so it compliments any dish and is often seasoned or marinated. Tofu is relatively new to Indian cuisine and it is a healthy alternative for Paneer.
This is a Aloo Mutter recipe from Amma which she learnt from our Punjabi neighbours in Secunderabad who taught us many Punjabi delicacies. I subsituted Aloo with Tofu for the Gravy.

List of ingredients:
  1. 2 cups Tofu Diced
  2. 1 cup peas
  3. 1 ½ cups diced onions
  4. 1 ½ cups finely chopped tomatoes
  5. 1 teaspoon ginger garlic paste
  6. 1 teaspoon kashmiri chilli powder
  7. 1 teaspoon chilli powder
  8. ½ teaspoon sugar
  9. ¼ teaspoon turmeric powder
  10. ¼ teaspoon garam masala powder
  11. ¼ teaspoon cumin powder
  12. ¼ teaspoon Kasoori methi
  13. 1 tablespoon oil
  14. salt to taste

  1. In a pan, apply a teaspoon of oil and fry the tofu until brown on both sides.
  2. Crush the onions in a mixer and keep aside.
  3. In a kadai/pan, heat a tablespoon of oil and fry the onions on low heat for about 5 minutes .
  4. Add the ginger garlic paste and saute them for few more minutes, now add the chilli powders, turmeric, salt, sugar and garam masala. Add the chopped tomatoes and saute for another 5 minutes or until the raw smell goes.
  5. Add a cup of water, bring to a boil and simmer for 5 to 10 minutes or until it forms a thick gravy/curry.
  6. Now add the fried tofu, cooked peas, cumin powder and Kasori methi.
  7. Garnish with fresh cilantro.
Serve with Chappati/Roti or Paratha.

Tips: I have used the firm tofu variety for the above recipe. The quantity mentioned above serves four.

I've used Kashmiri chilli powder to enhance the flavor and color of the dish. If you are using just regular chilli powder, make it to 1 ½ teaspoon.
I have used home made garam masala. The store bought ones are milder so I recommend using ½ teaspoon.
Paneer can be substitued for Tofu.


Tofu Mutter Subzi ~ My entry for Eat Healthy-Fight Diabetes contest and Vegan Ventures, Round2


  1. i made similar tofu-matar curry this weekend and will be posting my version pretty soon :) much healthier than matar-paneer isn't it ?

  2. I have only done tofu once andi didn't like them, but this looks so delicious, that i am sure i choose a wrong recipe to try tofu for the first time.
    Should remember this one

  3. I just second to Happy cook, i used Soy Tofu once ans made in gravy i generally make for butter paneer, but it tasted bland and had some MUDDY feeling at the end...Don't know whether the prob was with quality of tofu or my cooking or maybe my Taste buds ;-)
    But this looks so good i would like to take a second plunge

  4. Looks almost like paneer, but a healthier option...

  5. healthy indeed..thanks for sending i t to EH contest

  6. I make this often enough when my need for Muttar paneer gets the most of me. The look alike factor works for me :) These look yum :)

  7. I agree with Happy cook and Alka, you have to get yourself to like Tofu. I use the firm variety and it turns out good for me although not close to Paneer. I have heard some people do not like Paneer too. I think it all depends on our taste buds.

  8. sabji looks very colorfullll

  9. Thanks for the recipe. Sounds terrific!

    A little recommendation, I found these to be so delicious and useful in my kitchen:



  10. had come across this recipe long back, and had customized it to suit out taste and tried it out too, will probably post it on my blog today! u have a lovely space.


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