Name: Peas and Potatoes Masala
Yield: 2 servings; can be doubled
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, chopped; 1 14 1/2-ounce can diced tomatoes in juice; 1 6- to 7-ounce russet potato, peeled, cut into 1/2-inch cubes; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground allspice; 6 ounces firm or extra-firm tofu, drained well, cut into 1/2-inch pieces; 1 1/2 cups frozen peas, thawed; 3 tablespoons chopped fresh cilantro

Round this out with warm pita bread, rice and carrot pilaf, and some plain yogurt. Mint tea and pistachio baklava are a great finish.

Can be prepared in 45 minutes or less.

Recipe information

Yield
2 servings; can be doubled

Ingredients

2 tablespoons vegetable oil

1 medium onion, chopped

1 14 1/2-ounce can diced tomatoes in juice

1 6- to 7-ounce russet potato, peeled, cut into 1/2-inch cubes

1 1/2 teaspoons ground cumin

1/2 teaspoon ground allspice

6 ounces firm or extra-firm tofu, drained well, cut into 1/2-inch pieces

1 1/2 cups frozen peas, thawed

3 tablespoons chopped fresh cilantro

Preparation

Heat oil in heavy large skillet over medium heat. Add onion; sauté until golden, about 6 minutes. Add tomatoes with their juices, potato, cumin and allspice. Cover; simmer until potato is just tender, stirring occasionally, about 8 minutes. Add tofu, peas and cilantro. Simmer uncovered until vegetables are tender, about 6 minutes. Season with salt and pepper.

TagsIndian South Asian Asian Herbs & Spices Potato Root Vegetable Vegetable Tomato Side Saute Vegetarian Quick & Easy Pea Bean and Legume Bon Appétit

Recipe notes

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