Tofu Methi Chaman | Tofu in Green gravy

I got the inspiration to make this recipe from a cookery show. Tofu, being bland in taste, it is essential that the gravy is spiced well. This is a very healthy and nutritious dish as I used two leafy vegetables,  Spinach and Fenugreek leaves. They both compliment each other so well when used together. If you wish you can pan fry or deep fry Tofu to give it a crunch and color, but I did not as I wanted to maintain the nutrition value of the dish. So here is my version of the dish, hope you try it...  Happy Cooking...

Ingredients:

Tofu - 200 gms
Spinach puree - 1 1/2 cup
Fenugreek leaves(chopped) - 1 cup
Tomato - 1
Onion - 1
Green chilli - 1
Ginger garlic paste - 1 tsp
Cumin seeds - 1 tsp
Red chilli powder - 1 tsp
Garam Masala powder - 1 tsp
Salt to taste
Oil - 1 tbsp

Method:

In a kadhai/pan heat oil. Add cumin seeds, once they splutter, add chopped green chillies, onions and saute till onions turn translucent.

 

Add ginger garlic paste, chopped tomatoes. Cook until tomatoes are mushy.

Add dry spices and mix well.

Now add chopped fenugreek leaves and cook covered for about 3 minutes.

Now add spinach puree and cook for about 2 minutes. 

Finally add tofu. Add salt to taste. Cook for about 2 minutes and it is done.

In a kadhai/pan heat oil. Add cumin seeds, once they splutter, add chopped green chillies, onions and saute till onions turn translucent. Add ginger garlic paste, chopped tomatoes. Cook until tomatoes are mushy. Add dry spices and mix well. Now add chopped fenugreek leaves and cook covered for about 3 minutes. Now add spinach puree and cook for about 2 minutes. Finally add tofu. Add salt to taste. Cook for about 2 minutes and it is done.
Serve hot with phulkas.

Sending this to WTMLevent & Gayathri's page