Mutter Tofu with Red Bell Peppers

My husband loves eating Indian food but I really do not make it as often as he likes. The times we go out to eat it, my husband always orders some type of paneer curry and he enjoys every last bite! All the curry at restaurants are always delicious but I am sure they aren't the best for you! So I have created my own healthier version of a mutter paneer, really it is mutter tofu with red bell peppers.

Serves 4-6 fans

The Players:

• 1 package firm tofu drained and cubed
• 1/6 cup and 1/2 tbs of olive oil or canola oil
• 2 dried bay leaves
• 4-6 black peppercorns
• 2-3 cloves
• 1-2 small cinnamon sticks
• 1 medium onion diced
• 1 bell pepper sliced long ways
• 6 plum tomatoes shredded
• 3 garlic cloves diced or shredded
• 1 inch ginger piece shredded
• 1 inch jalapeno piece shredded
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1.5 tsp of veg curry mix
• 1 tsp ground cumin
• 1 tsp coriander
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1 pinch of sugar
• 3/4 cup of water
• 1/3 cup frozen peas, defrosted
• 2 tbs of low fat sour cream
• Handful of cilantro chopped

The Game Plan:

In a large pot add oil over medium hi heat. Add cloves, cinnamon sticks, bay leaves, peppercorns and onions.

Meanwhile heat a pan to medium heat, add 1/2 tbs oil to it and stir fry red bell peppers, about 4-5 minutes. Set red bell peppers aside.

 Add tofu to pan and stir fry until slightly brown, about 10-15 minutes. Set tofu aside.

Once onions are browned add tomatoes, garlic, ginger, jalapeno, turmeric powder, garam masala, veg curry mix, ground cumin, coriander, chili powder, salt, and sugar. 

Let cook for a few minutes then add water. Then let it boil and bring it down to a simmer, cover and let it cook for about 20 minutes or so, until oil/water is slightly on top.

Taste it and adjust seasonings to your liking. Add tofu, red bell pepper and peas. Take off heat. Add in sour cream and cilantro and mix in well. Garnish with more cilantro.