Village-Style Carrots and Peas with Tofu

Ingredients

• 1/4 cup vegetable oil
• 1 medium onion
• finely chopped
• 1 tablespoon minced peeled fresh ginger
• 2 medium tomatoes
• finely chopped
• 2 teaspoons garam masala
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• 1 pound carrots
• cut into 1/2-inch dice
• 1 pound boiling potatoes
• peeled and cut into 1/2-inch dice
• 1 cup water
• 1 cup frozen baby peas (5 1/2 ounces)
• 1/2 pound firm tofu or Homemade Paneer with Indian Flavors
• cut into 1/2-inch pieces

Instructions

1. In a large deep skillet, heat 3 tablespoons of the oil until shimmering.
2. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes.
3. Add the ginger and cook, stirring, until fragrant, about 1 minute.
4. Add the tomatoes, garam masala, salt, cayenne and turmeric and cook until the mixture has thickened slightly, about 4 minutes.
5. Add the carrots, potatoes and water and bring to a simmer.
6. Cover and cook over low heat until the vegetables are just tender, about 20 minutes.
7. Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering.
8. Add the tofu and cook over moderately high heat, shaking the pan often, until golden all over, about 5 minutes.
9. Using a slotted spoon, add the tofu to the curried vegetables along with the peas.
10. Cover and cook over low heat until the peas are tender and warmed through, 4 to 5 minutes.
11. Serve hot.