This has everything that a classic Mutter Paneer offers but without the cheese. In place I use extra firm tofu. There are recipes out there for plant-based paneer and feel free to sub this in if you prefer, but I find it gives me texture I am looking for with the tofu.
I used frozen peas but when in season fresh are delicious too. Also feel free to swap some of the spices in the flatbreads for things such as chilli flakes, coriander seeds or fresh herbs.
To make it gluten free sway the flour in the flatbreads.
450g extra firm tofu diced
4tbs ground nut oil
2 onions diced
3 fat garlic gloves finely grated/crushed
Very large thumb sized piece of ginger grated
100g bunch coriander stalks chopped
1 tbs garam masala
½-1 tsp mild chilli powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tbs tomato ketchup or 1 tsp sugar (optional)
500g frozen or fresh peas
1 tsp each of garam masala, cumin & coriander for the tofu
300g self-raising flour
300g unsweetened coconut yogurt or alternative
1 tsp nigella/black onion seeds
1 tsp cumin seeds
½ tsp sea salt
Good grind black pepper
Extra flour to dust
2-3 tbs ground nut oil to fry.
Nigella seeds or black sesame seeds
Slice red onions
Plain coconut yogurt
In a bowl combine all the ingredients for the flatbreads except the oil to a bowl and combine to form a dough, cover and set aside.
Heat 2 tbs of oil in a non-stick frying pan and add the onions, sautee on a medium heat until soft and translucent. Add the garlic, ginger, coriander stalks, and all the spices. Continue to cook until fragrant for a couple of minutes.
Add in the passata and pour 200ml of water into the bottle give it a shake, empty into sauce. Season with salt and pepper and the ketchup or sugar if using and bring to a simmer. Cook for a few minutes and reduce to low heat.
In a bowl add the drained and diced tofu, sprinkle with the remaining spices and season with salt a and pepper, set aside.
Heat a separate non-stick pan and fry the tofu until lightly golden and a little crisp in batches, adding to them to the sauce as you go.
Stir to combine and continue to cook for a further 5 minutes or so whilst you make the flat breads.
Give the tofu pan a wipe and add a little more, heat to high. Divide the dough into 6-8 and using flour to dust, roll each ball out to 2-3 mm thick and cook one at a time in the pan. Turning over after 1 minute, until puffed in places and nicely charred. Remove from the pan and cover with foil whilst you cook the reaming breads.
Check the mutter tofu for seasoning and add the peas. Continue to cook for and other few minutes or until the peas are cooked through.
Serve in bowls with flatbreads on the side and rice if using. Top with a dollop of yogurt, a wedge of lime and a sprinkle of seeds.