Curry / Subzi,  Fusion,  North Indian,  Vegetables

Mattar Tofu in White Gravy


 Mattar Tofu in White Gravy | Punjabi Style Mattar Tofu in White Gravy Curry Recipe




A traditional popular North Indian dish  called “Matter Paneer” is made with green peas and paneer simmered in a onion-tomato gravy and flavored with spices. Mattar Tofu in a White Gravy is my healthier version recipe made in a onion-cashew nut gravy with green peas and tofu. Infused with mild-flavors, creamy, light, easy and quick  to prepare and a completely heavenly taste.




Many people think that the bland taste of tofu is only good when cooking it in a Asian-dishes or cooking it up in a tangy tomato-gravy, but this is a complete misconception. Tofu has become very versatile and is being used in all kinds of cooking…it goes well in a mild-flavored white gravy.




The husband isn’t the greatest fan of green peas especially if their the frozen kind, but he loves food that’s made in white gravy or sauce. So, this Mattar Tofu in White Gravy was totally dedicated to him. We have available in our Indian grocery store Fresh Indian Green Peas in pods that come right from India. So, I decided to buy fresh green peas, remove the peas from the pods and make this curry.

I love to make this dish when I have a large group to entertain, it’s easy and fast to make and a great liking too kids. It goes well with roti (chapatti, phulka)- Indian Flat Bread, Bhatura – Deep Fried Bread, Poori or Rice.




If you enjoy tasty, delicious, flavorful curries be sure to check out the following recipes: Punjabi Chloe, Pav Bhaji, Bhindi Kadhi, or  Chori-Dhokli.


Mattar Tofu in White Gravy

Prep Time: 10 minutes

Cook Time: 15 minutes

Serving Size: 4-5

Mattar Tofu in White Gravy

Delicious Mattar Tofu made in a creamy, mildly flavored white gravy.


  • 1 1/2 cups - Tofu (1") cubes
  • 1 cup – fresh green peas cooked (I first pressure cook them so their nice and tender)
  • 1 tsp. - kesoori methi (crushed in between palms of hand to create powder)
  • 1/2 cup milk
  • 1/4 cup fresh cream
  • 1 tsp. – jeera (cumin)
  • 1 tsp. – sugar (optional)
  • 2 tbsp. - Oil (for shallow frying tofu)
  • 2 tbsp. - Ghee
  • Salt to taste
  • 1/4 cup – finely chopped fresh coriander (garnishing)
    Grind to a smooth Paste
  • 1 medium -Onion chopped into chucks
  • 2 tbsp. – cashew nuts (kaju) , chopped
  • 4-5 - cloves garlic
  • 2 tsp. - roughly chopped ginger
  • 1-2 - green chilies


In a flat fry pan heat up oil, add in pieces of tofu and let it shallow fry till slightly golden brown color. Keep aside (keep flipping or tossing in between to avoid burning)

Heat ghee in a deep non-stick kadhai (wok) and add jeera and sauté for 1 min. then add onion-cashew nut paste and cook on a medium flame for 8 to 10 minutes or till the ghee separates.

Add in milk, fresh cream, kesoori methi, sugar and salt and 3 tbsp. water, mix well and cook on medium heat for 2 to 3 minutes. Stirring occasionally. ***do a taste test and adjust the spices/salt***

Add in green peas, tofu and ¼ cup of water mix gently and let it cook on medium low heat for another 5-10 minutes. Stirring occasionally

Serve hot garnished with the coriander


sugar is optional

tofu can be substituted with paneer




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