This mapo tofu vegetarian (also vegan) recipe is very easy that I cook it every week. No need to think, make the sauce, cook the tofu, and there you go!
I tried mushy peas in a restaurant, but I love my version more. Cook frozen peas with mint leaves in melted butter, then mix with creme fraiche, that's it!
'Can you make this vegetable pulao again?' I beg him. It's so flavourful, aromatic, not oily or chilli-spicy, I can eat a big plate plus a bowl of dal!
Green peas is Curry Boy's favourite. He used to eating it fresh while harvesting in India. Since today is Diwali, I wanted to cook him his favourite Aloo Matar.