Peas Pilau

In 2005 I got an amazing opportunity to travel through India with my mom.  This experience was life changing.  I utterly fell in love with the culture, history, generosity, and hospitality of India, but my most vivid memories were of food!  Upon returning home I was obsessed with Indian cuisine.  I sought out Indian restaurants, recipes, and cookbooks, to try and appease my palate, but nothing I tasted could compare to the flavors I had while traveling.

Mom and I at the Taj Mahal

Over the years I have pretty much given up on finding Indian cuisine worthy to satisfy my hunger...until I fell upon Cooking With My Indian Mother-In-Law at my local library.  I borrowed the book and thumbed through it a bit, but didn't think much of the recipes.  I decided to attempt making mattar pilau (peas pilau), I already had all the ingredients in my pantry, so what was there to loose?  To my utter amazement it turned out brilliantly!  It didn't just tasted good, but it brought me back 10 years to sitting on the lawn at the Judges Court in Pragpur, enjoying dinner.  So, I tried another recipe and still another and they all exceeded my expectations!   

me reading on the steps to the Judges Court

Sunrise on the Ganges River, Varanasi, India

shopping for sweets at a "mall" near Pragpur

lunch

Our tour guide's sister preparing us lunch in her kitchen

So, I come to you today with no fear - you too can prepare Indian food at home that is better than anything you have ever tasted in a restaurant!  Today I'm going to share with you my rendition of mattar pilau (peas pilau) adapted from, Cooking With My Indian Mother-In-Law.  I've toned down the spice (for my son's palate) and omitted the potatoes and added tofu for protein.

To prepare the tofu, I like to cut it up into bite sized pieces, place on a greased baking dish and cook in a 400 degree oven for about 40 minutes, turning the tofu every 10-15 until firm, browned, allowing all the water to be absorbed.

tofu prior to baking

While the tofu is baking I'll take this opportunity to rinse and soak my basmati rice and also prep my onions, tomatoes, ginger and garlic.  After the rice has been thoroughly rinsed (water runs clear), place in a container and cover with water for 20 minutes.  I've also found it easiest to us a microplane to grate the garlic and ginger.  If you don't have a microplane in your kitchen I would highly suggest it be added to your next amazon purchase!  I use mine EVERYDAY! This is a kitchen tool I can't live without!

prepped onions, tomatoes, ginger and garlic

After you have prepped your fresh ingredients and started soaking your rice, it's time to soak your spices.  In a small jar place cinnamon sticks, cardamon pods, peppercorns, clove, and cumin seeds and cover with water.  Allow to soak for 5 minutes.  

soaking spices

After 40 minutes or after tofu becomes golden brown and moisture has been evaporated, remove from oven and set aside. 

baked tofu - browned and water free 

In a large skillet (preferably one with a fitted lid) place peanut oil and heat to medium.  Once oil is hot add onions and cook until they just start to become golden brown.  Drain soaking spices and add to the pan - be careful of splattering!  Cook spices until they become aromatic (I call this the magic part).  I believe this is the secret step that takes your Indian dish from mediocre to extraordinary!  Cooking the spices in the hot oil really allows their flavors to develop.  Don't skip this step!  After the spices become aromatic reduce heat and add the garlic, ginger, and salt and cook for 1 minute stirring frequently.        

This is where the magic happens!

Next add your tomatoes, turmeric, and baked tofu.  Bring up to a simmer.  Cook until oil starts to pool around the sides of the pan.  

oil pooling

Add 3 cups of water and frozen peas and bring back up to a boil.  Drain rice and add to the skillet. Stir in rice, bring up to simmer and place lid on skillet and allow to cook for 5 minute without reducing the temperature.  After 5 minutes reduce heat to the lowest setting and cook for an additional 15 minutes - refrain from lifting the lid and stirring - trust me it will be fine!    

be patient, only 20 minutes left to wait!

After the dish has cooked for the full 20 minutes remove lid and remove from heat,  Place a tea towel over the rice for a couple minutes to help absorb an excess moisture before serving.  

the unveiling...remove the lid and dinner is done!

If you would like to add some richness to the dish, add a hard boiled egg (feel free to omit to keep the dish vegan).  

yummy!

TaDa! You did it!  And you didn't think it was possible to cook an Indian dish at home!  This dish was both husband and toddler approved!

Toddler approved!

Through my journey of Indian cooking I've been reminded of one of my favorite singer song writers, Joshua Radin...if you haven't had the opportunity to get to know him, now is the time! I hope you enjoy (one of my favorite songs), No Envy No Fear.  I thought his sentiment was relevant to my challenge.

Namaste



Ingredients:

2 cups basmati rice
5 cloves garlic
1 1/2 inch ginger
2 1/2 teaspoons salt
1 1/2 teaspoons cumin seeds
2 pieces of cinnamon stick
6 cardamoms
4 cloves
8 peppercorns
3 tablespoons peanut oil
1 large onion
1 box of tofu
2 tomatoes
1/2 teaspoon turmeric
2 cups frozen peas
4 hard boiled eggs (omit if keeping vegan)

 Cut tofu up into bite sized pieces, place on a greased baking dish and cook in a 400 degree oven for about 40 minutes, turning the tofu every 10-15 until firm, browned, allowing all the water to be absorbed.

 Rinse rice until water runs clear and soak for 20 minutes.  Using your microplane grate up the ginger and garlic and set aside.

In a small container place cinnamon sticks, cardamon pods, peppercorns, clove, and cumin seeds and cover with water.  Allow to soak for 5 minutes.

In a large skillet (preferably one with a fitted lid) place peanut oil and heat to medium.  Once oil is hot add onions and cook until they just start to become golden brown.  Drain soaking spices and add to the pan - be careful of splattering!  Cook spices until they become aromatic. Reduce heat and add the garlic, ginger, and salt and cook for 1 minute stirring frequently.

Next add your tomatoes, turmeric, and baked tofu.  Bring up to a simmer.  Cook until oil starts to pool around the sides of the pan.  Add 3 cups of water and frozen peas and bring back up to a boil.  Drain rice and add to the skillet. Stir in rice, bring up to simmer and place lid on skillet and allow to cook for 5 minute without reducing the temperature.  After 5 minutes reduce heat to the lowest setting and cook for an additional 15 minutes.

After 20 minutes remove lid and remove from heat,  Place a tea towel over the rice for a couple minutes to help absorb an excess moisture before serving.

Plate and serve with hard boiled eggs if desired.

Enjoy!