Tofu Mattar

Ingredients
300g tofu, cut into 1" cubes
1 cup of peas
200g can chopped tomatoes
2-3 Tbsp oil
1" piece of ginger, finely chopped
1/2 tsp cumin seeds
Pinch of asafetida
1 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp paprika
1/2 tsp turmeric
1 tsp salt
1/2 tsp sugar
1/2 cup water
1 Tbsp cornflour mixed with 3 Tbsp water


Method
Heat a deep fryer to 170C, fry the tofu until golden, drain and set aside.

Heat the oil in a large saucepan over a medium heat.  When the oil is hot add the cumin seeds, as the cumin seeds start to crack and asafetida and cook for a few seconds.  Add the spices and cook for a few seconds before adding the tomatoes, salt and sugar.  Cook the sauce for 3-4 minutes or until it has reduced in volume by about half.  Add the water, peas and tofu mixing well.  Continue to cook the sauce until the peas are tender and the tofu has absorbed the flavor of the sauce.  Mix the cornflour and water and add to the sauce, continue to cook until the sauce has thickened slightly about 3-4 minutes.


Serve with basmati rice and roti bread.


Serves 2