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How To make Tofu Paneer

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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)

GARAM MARSALA:

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
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

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