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Peas and Potatoes Masala

  • 2servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, H, C, E, P
MineralsChromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium onion, chopped

  3. 1 14 1/2-ounce can diced tomatoes in juice

  4. 1 6- to 7-ounce russet potato, peeled, cut into 1/2-inch cubes

  5. 1 1/2 teaspoons ground cumin

  6. 1/2 teaspoon ground allspice

  7. 6 ounces firm or extra-firm tofu, drained well, cut into 1/2-inch pieces

  8. 1 1/2 cups frozen peas, thawed

  9. 3 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. 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.

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