Tofu Masala

I am still not out of my slumber. I have an urge to blog but my laziness is way on top of that. And I still haven't got the hang of my dslr. And thats kinda depressing. Added to the fact that I hate to take pictures with my iphone now that I have a high-end dslr on hand. And then it is the whole story again. That put aside, it was a wonderful day today. The weather was at its best and I stepped out after what seems like decades in my spring clothes. It was rejuvenating. The weather is helping me and rekindling me back to form... Hope I will be on track soon.
Coming to today's recipe its a very simple one which I make often to go with our chapathis.

~*What U Need*~ Extra firm Tofu - 14 oz, drained and cut into cubes Greek yogurt - 1/2 cup Onion - 1 Tomatoes - 2 Ginger garlic paste - 1 tsp Bay leaf -1 , clove - 3, cinnamon - 1, cumin seeds - 1 tsp Coriander powder - 1 tsp Chilli powder - 1/4 tsp Turmeric powder - 1/8 tsp Green chilli - 1 Kasuri methi - 1 tsp Oil - 2 tsp Salt Coriander Leaves - 1 tbsp How I Made it: Shallow fry the tofu in a skillet. Set aside. Heat 1 tsp oil in a skillet. Add the onion and fry till transparent. Add ginger garlic paste and fry till the raw smell goes off. Add the tomatoes, green chilli and fry till it forms a masala. Add the spice powders and fry for 3 mins. ONce done cool and grind to a smooth paste. Heat remaining oil. Add bay leaves, cinnamon, cloves, star masala and fry for 1 min. Add cumin seeds and allow to crackle. Add the ground paste and fry for 2-3 mins. Set the heat to low and add the yogurt stirring continuosly. Allow to boil. Add water to bring to the desired consistency. Allow to boil. Add Add Fried tofu and fenugreek leaves and mix well. Let it boil for another 3-5 mins. Remove from flame. Add coriander leaves.

Serve with rotis or rice of choice!!!

So thats it Folks...
With Love,

Signs off!!!

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Palak Tofu

Just like avocado, the huss has an aversion for tofu. Paneer is welcome in his book but tofu is a strict no-no for him. But I buy it occasionally as in once a month because I like to include it in our diet atleast once a month for the sake of pappu. While I am still experimenting with tofu recipes, I have decided to give the basics a try first, like this palak tofu, tofu masala, kadai tofu etc.

Making palak paneer or palak tofu is a breeze. Blanch, grind and simmer ~ and the sauce is ready to go. And its a healthy way to use all your greens. Spinach is widely used but you can experiment with different greens like baby kale or baby collards. This makes a perfect side dish for chapathis and even better ~ jeera rice. You can add cream at the end to make it more rich or you can replace the milk with cream to give at even more richer taste and use butter or ghee to give at a restaurant style makeover.

~*What U Need*~ Tofu - 10 oz, cubed, extra firm Salt - a pinch Oil - 1 tsp Cumin powder - 1/2 tsp Garam masala - 1/2 tsp Chilli powder - 1 tsp For the sauce/ curry: Spinach - 2 cups, washed Water - 1/4 cup (I used the water that I blached the spinach in) Milk - 1/4 cup Almonds - a handful, soaked in warm water for 10 mins Ginger garlic paste - 1 tsp Green chilli - 1 Tomato - 1 Onion - 1, small, chopped Garam masala - 1/4 tsp How I Made it: In a pan, heat oil to medium heat. Add the chopped tofu and saute for 2 mins. Add the spice powders and salt and toss to coat. Cook for 8-10 mins. Meanwhile, boil water in a large pan, put the spinach and blanch for 2 mins. Remove and let cool. Add this to the blender with the water, milk, almonds, ginger garlic paste and blend well. Heat oil in a pan and add 1 tsp cumin seeds and allow to sizzle, add onions and fry till brown. Add the spinach puree and bring it to a boil, add the sauteed tofu and mix gently. Add garam masala and cook in medium heat for 10-15 mins. Taste and season as desired. Add 2 tbsp cream and remove from flame.

Serve hot with Naan or chapathis.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...