Methi Tofu
Ingredients
• 3 cups fresh fenugreek (methi) leaves
• 2 tsp soya oil
• 1 tsp cumin seeds (jeera)
• 1 tbsp chopped ginger (adrak)
• 1 tbsp chopped garlic (lehsun)
• 1 whole dry red chilli, roasted and broken
• 1 1/2 cups tofu (bean curd/ soya paneer) cubes
• 1 tsp finely chopped green chillies
• 1 tsp turmeric powder (haldi)
• 2 tsp coriander (dhania) powder
• 1/4 tsp asafoetida (hing)
• salt to taste
Method
• Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour. Then squeeze out all the water and keep aside.
• Heat the soya oil in a non-stick kadhai and add the cumin seeds.
• When the seeds crackle, add the ginger, garlic and dry red chillies and sauté for 1 minute.
• Add the tofu and mix gently.
• Add the fenugreek leaves, green chillies, turmeric powder, coriander powder, asafoetida and salt and mix well. Sprinkle 2 tablespoons of water and cook covered for 10 minutes on a low flame.
• Serve hot.
• 3 cups fresh fenugreek (methi) leaves
• 2 tsp soya oil
• 1 tsp cumin seeds (jeera)
• 1 tbsp chopped ginger (adrak)
• 1 tbsp chopped garlic (lehsun)
• 1 whole dry red chilli, roasted and broken
• 1 1/2 cups tofu (bean curd/ soya paneer) cubes
• 1 tsp finely chopped green chillies
• 1 tsp turmeric powder (haldi)
• 2 tsp coriander (dhania) powder
• 1/4 tsp asafoetida (hing)
• salt to taste
Method
• Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour. Then squeeze out all the water and keep aside.
• Heat the soya oil in a non-stick kadhai and add the cumin seeds.
• When the seeds crackle, add the ginger, garlic and dry red chillies and sauté for 1 minute.
• Add the tofu and mix gently.
• Add the fenugreek leaves, green chillies, turmeric powder, coriander powder, asafoetida and salt and mix well. Sprinkle 2 tablespoons of water and cook covered for 10 minutes on a low flame.
• Serve hot.
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