Peas and Potatoes Masala Recipe

Peas and Potatoes Masala Recipe

  • 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
  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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