Village-Style Carrots and Peas with Tofu
This vegetarian dish from the villages of the Punjab in northwestern India is normally made with paneer, but sometimes Madhur Jaffrey takes a shortcut and uses tofu. Also, in this version, she has added frozen peas. If you would prefer to use fresh ones, cook them at the same time as the carrots. If the fresh peas seem especially tender, add them after the carrots have cooked for 10 minutes.