100 gms tofu cut into pieces
1 cup boiled peas
2 tsp oil
1/2 tsp cumin seeds
1 tomato (pureed)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp finely crushed kasuri methi
1/4 tsp amchur powder
1 tsp garam masala powder
Salt to taste
1 tsp cream
Finely chopped coriander leaves
Heat oil and add the cumin seeds. When it starts spluttering, add the pureed tomato,
turmeric powder, red chilli powder, amchur powder, garam masala powder and kasuri methi. Cook well till oil starts seperating from the gravy. Now add some water to get the required quantity of gravy and allow it to boil. Add salt and cream to it and mix well.
Finally add the cooked peas and tofu pieces and mix well and cook for 1 minute. Garnish with coriander leaves.
Serve with hot rotis/puris/parathas.
This is my third and last post for the JFI:Soya event hosted by Sia of Monsoon Spice.
Also, it being my favourite colour of tomato gravy with a bit of cream, this would be my second entry to my event WYF:Color in Food as well
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