Mataar Paneer

Ingredients

• one 16-ounce package frozen peas
• one 15-ounce can tomato sauce
• one 12-ounce package extra-firm tofu
• four tablespoons margarine
• one tablespoon curry powder
• one teaspoon salt

Directions

Drain tofu and press out the water by placing the tofu cake within two dinner plates and putting a heavy can on the top of the upper dinner plate. It takes about 20 minutes to press out the water. Turn the tofu cake once after ten minutes. Cut the tofu into one-inch squares.

In a large skillet or sautee pan, brown the tofu in the margarine until the tofu starts to turn golden. Add the curry powder and cook the tofu another couple minutes. Remove the cooked tofu from the pan. Add the frozen peas and the tomato sauce to the pan and bring the mixture to a simmer for about five minutes or until the peas are just done. Add the cooked tofu and the salt.  Serve the mataar paneer or “mother’s peas” over steamed basmati rice.

Astrological Lore

Mataar Paneer is Indian comfort food.  The curry spice lifts  the spirits when the Moon is occulted at the time of a lunar eclipse, and our Moon energy might be low.