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Isabel Cutler | all galleries >> Recipes > Mutter Tofu Paneer
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Mutter Tofu Paneer

Mutter Tofu Paneer

A recent visit to Saffron Indian Cuisine in Greenville, South Carolina, convinced me that I need to expand my cooking cuisines to include Indian. One of my favorite dishes at Saffron featured a batter fried tofu, so I looked online for a way to make it and came up with this one: Amazingly, my well-stocked pantry, fridge, and freezer were only short asafoetida and curry leaves. I would make this again.
Notes: I used a mix of garbanzo and fava bean flour and tomato sauce instead of the chopped tomatoes, canola oil instead of coconut oil. Sometimes I find the coconut oil flavor a bit too demanding.
Notes: You may find some of the more exotic spices at a natural foods store. That's where I found my garam masala. (It's generally easier to find an Asian market than an Indian market. I bought extra firm tofu, which holds up better for frying. Tofu holds its shape better if you wait a long time between turning it over. You definitely don't want to toss it around very much.

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Buba Jafarli12-Aug-2013 19:48
My type of food + I have just bought some gram flour - will definitely try to cook this paneer! V.
Irene Wehrli03-Jul-2013 13:32
I'm not hungry - it's just this picture...
momad3004425-Jun-2013 21:27
I adore tofu! A few ingredients listed, I've never heard of. Looks yummy.
Tom LeRoy25-Jun-2013 15:01
Sounds like a wonderful dish, I'd stop by for a sample if I could! V
Judith Barnett24-Jun-2013 22:24
Sounds and looks wonderful!