Tofu Mutter

Since I'm allergic to dairy, I generally use deep-fried tofu when I make mutter. You can use cubed paneer cheese to make it more authentic, if you prefer.

1 package extra firm tofu, cubed and deep fried OR 1 package paneer cheese, cubed
1 package frozen peas
1 large onion, chopped
2-3 jalepenos, chopped
2 entire green onions, chopped
2 large ripe tomatoes, diced
4 cloves garlic, pressed or chopped
1 piece crystalized ginger, chopped small
1-2 tbsp canola oil
to taste: turmeric, cumin, cayenne pepper, black pepper, salt, garam masala, whole cumin seeds.

1. If using tofu, cut into cubes and deep fry in about 1/2" vegetable oil until golden brown and slightly crisped on the outside. Set aside. If you have a problem with the tofu breaking apart when frying, freeze it overnight. If using paneer cheese, you only need to cube it.
2. Sautee onions and cumin in canola oil. Add the ginger and pressed garlic when the onions begin to turn brown and soft. Sautee while being careful not to burn the garlic.
3. Add the tomatoes, green onions, and jalepenos along with the other spices. Cook until the tomatoes and peppers are soft, about 10 minutes.
4. Add the tofu and peas and cook about 20 minutes longer, stirring occasionally.

Serve over basmati or jasmine rice. I also serve mine with homemade poori.