Tag Archive | tofu

Tofu Lababdar

How to make the most delicious and perfect healthy Tofu Lababdar

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This is the most delicious and finger licking Tofu Lababdar ever. I really mean it ….we’ve heard of Paneer Lababdar which is the original version of this dish. So, I’ve been experimenting with a bunch of different recipes to make the most authentic, but mouth-watering Lababdar dish. All the recipes that I’ve come across were made with Paneer. My take on this recipe was to make it a bit more on the healthier side, so I had substituted some of the traditional ingredients used in Paneer Lababdar and came up with my very own version of Tofu Lababdar.

This my version of a health Tofu Lababdar, it’s made with firm tofu in an aromatic, bright reddish-orange spicy gravy with sautéed onions,garlic,ginger,cashew nuts, tomatoes and spices. This dish is surely going to be a winner and the highlight of your mealtime. I love this recipe because it’s made with a healthy choice of tofu and coconut milk which still makes this dish flavorful and enriched with calcium and protein. This dish goes well with your choice of roti, paratha, naan or rice.

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I’ve been away from the blogging world for some time now. Went on a very long overdue vacation to India and since me and my kids enjoyed it some much we extended our trip too 2 and half months. Yes! it was a well deserved and most relaxing and enjoyable family vacation (dearly missed my husband and daddy). We all came back with great wonderful memories that we will cherish for a very long time. The best part of my journey was coming across many different food dishes that were completely out of this world. I plan on trying out many or all of them and coming back to you all with my version and recipes of it.

I’ve also decided that on my blog I’m going to bring you the original photos that I’ve taken right in my kitchen or dining table while preparing the dish or ready to serve. We spend so much time trying to doll up the pictures and bring to you a perfect photo shop picture of a dish that in actual may not even look like that once prepared. I’ve notices in many blogs where the pictures are so beautiful …..give them total credit for taking that time to get to this end result, but then I find that when one goes to prepare the same dish it looks nothing like the one on the picture. This is how we get discouraged and totally not motivated. So I’m going to try the “no editing” straight from the kitchen/dining table version of blogging.

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Tofu Lababdar

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-5

Tofu Lababdar

How to make the most delicious and scrumptious Tofu Lababdar

Ingredients

  • 10-12 cubes of Firm Tofu (more can be added if you wish)
  • 2 tbsp- Oil
  • 2 tbsp- Butter
  • 3 medium size- Tomatoes - chopped
  • 2 medium size- Red Onion - chopped
  • 10 Garlic cloves- cut in half
  • 1/2 inch Ginger piece- cut into thin strips
  • 1/2 cup- Tomatoe Paste or Strained Tomatoes
  • 5-7 pieces of Cashew Nuts
  • 1 - Bay Leaf
  • 1/2 tsp- Red Chilly Flakes
  • 1/2 tsp- Turmeric Powder
  • 1 tsp- Punjabi Garam Masala
  • 1 tsp- Red Kashmiri Chili Powder
  • 1/4 tsp.-Crushed Kesoori Methi (Dry Fenugreek leaves)
  • Salt to taste
  • 1 tsp- Sugar (optional)
  • 1/2 cup- Coconut Milk (optional)
  • 1 tsp- Fresh Coriander -finely chopped (for garnishing)

Instructions

  • Heat a non-stick pan on medium high with 1 tbsp of oil and 1 tbsp butter. Once oil is hot, add in garlic,ginger, onion and bay leaf give it a good mix. Saute till the onions are translucent and the raw smell of garlic has disappeared.
  • The add in tomatoes, cashew nuts and tomato paste and let it cook for 5-6 minutes until tomatoes become mushy.
  • Then add in all the spices-red chili flakes, turmeric powder, garam masala, red kashmiri chili powder and 1 tbsp of water and give it all a good stir. Cook for 2-3 minutes. Then remove from stove top and let it cool for few minutes. ***remove bay leaf before grinding***
  • Now transfer into a grinder jar and grinder the tomato/onion mixture into a fine silky paste. If water is required to grind add a small amount.
  • Heat the same non-pan on medium high add in 1 tbsp oil and 1 tbsp butter once heated up add in the tomato/onion mixture very carefully ...it will splatter or remove from stove top and add. Add in salt to taste,crushed kesoori methi, half of the coconut milk and sugar (optional). Let all of this cook for about 5 minutes. **If need be cover the pan to avoid splatting**
  • Add in Tofu cubes and 1 cup water and gently give it a good mix to ensure the tofu is completely covered by the gravy. Cover and cook for another 2-3 minutes. If you like a more thicker gravy cook for additional minute or so.
  • Once ready remove from stove top add in remaining coconut milk if it a light stir and garnish with fresh chopped coriander leaves.
  • Delicious Tofu Lababdar is ready to be served with your favorite naan, chapati (roti) or pulav.
  • Notes

    * Sugar is optional-but helps reduce the acidic taste of the tomatoes/tomato paste.

    * Coconut milk is optional or can be substituted with fresh cream.

    * Tofu can be substituted with fresh paneer. Tofu is the more healthier choice.

    http://myfoodforthesoul.com/tofu-lababdar/

     

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    Grilled Scrambled Tofu Veggie Sandwich

    Grilled Scrambled Tofu Veggie Sandwich with Provolone Cheese

     

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    Are you a big fan of grilled cheese? Well, I am and I just love any kind of grilled cheese sandwich, especially when the cheese is completely melted. Making sandwiches are my all time favorite, their easy to make, very tasty, very quick to make and completely filling.  This hearty scrambled colorful golden tofu sandwich packed in rye bread with slices of provolone cheese grilled is too good to eat only for breakfast. It’s also makes a great incredible weeknight meal.

     

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    I’m a total vegetarian and so is my family, but there was a time when we did consume eggs at home for things like omelette, scrambled eggs and baking. We grew up thinking that we were not getting all of the nutrients, vitamins and minerals as required by just consuming vegetables and lentils so we had to combine our meals with eggs to balance out things. Well ! that theory was absolutely wrong! It’s been now many years since we all gave up eggs, but to be honest I don’t miss it at all.

    The versatility of tofu is absolutely amazing, it’s one of the most miraculous adaptable plant-based products. Tofu has the power to take on what ever flavor you choose to give it. I’ve started to consume tofu in many of my dishes, as a vegetarian I find this to be an absolutely great go-to source of protein.  Many people have their own opinions on soy-based products and controversy surrounding soy-based products. For me tofu is a great new experience and love the versatility and the health factors related to TOFU.

     

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    This sandwich is super delicious !  it’s a bit spicy, a bit tangy, a bit gooey, but completely mouth-watering. The best part of this special scrambled tofu veggie sandwich is that it can be made the night before and prepared and grilled or toasted in the morning for the perfect breakfast or prepare it and take it for lunch. It’s completely revolutionary …let you imagination go wild, to me sandwiches are fun, creative and so versatile. No set ingredients or recipe to follow, there’s no right method to make it …. you can grill it, toast it, fry it or bake it.

    I have posted other great sandwich recipes before like Paneer Bhurji Sandwich which has been recognized and published in the Helping the Homemaker Article as 100 Healthy Breakfast ideas. Another great breakfast/lunch or even snack,picnic idea is the Cucumber Cheese Chutney Sandwich or the Egg-less Spinach Tomato Omelette Sandwich. Another great thing about these sandwiches is that I like to use Chutney as a spread which gives it that extra kick and taste mind-blowing. Some of the chutneys that I use on my sandwiches are Green Coriander Chutney, Mint Coriander Chutney and Mumbai Style Green Chutney.

    Cheese is just another great addition to any sandwich. Cheeses come in many different varieties, flavors and textures. My all time favorite is Provolone Cheese which we buy right from the Italian Deli. This cheese has the sweet mild flavor, when melted it’s got just the perfect smoothness and creaminess.

     

    Grilled Scrambled Tofu Veggie Sandwich

    Prep Time: 15 minutes

    Cook Time: 10 minutes

    Total Time: 24 minutes

    Yield: 3

    Grilled Scrambled Tofu Veggie Sandwich

    Delicious mouth-watering Grilled Scrambled Tofu Veggie Sandwich

    Ingredients

    • 1 1/2 cup - crumbled firm/extra firm Tofu
    • 1 medium - Green Bell Pepper -finely chopped
    • 1 medium - Red Bell Pepper -finely chopped
    • 1 medium - Red Onion - finely chopped
    • 1 cup - Mushroom - finely sliced
    • 2-3 - Garlic Cloves - finely minced
    • 2 springs - Green Spring Onion - finely chopped
    • 1 tsp - Jeera (cumin seeds)
    • 1/2 tsp - Turmeric Powder (haldi)
    • 1 tsp - Red Chili Powder
    • Red Chili Flakes - optional adjust to your liking
    • 1 tsp.- Italian Seasoning
    • 2 tbsp. - Fresh Coriander - finely chopped
    • Salt to taste
    • 1 tbsp - Oil
    • 6 slices - Provolone Cheese (Any cheese of your choice)
    • 6 slices - Bread ( I used Rye Bread)
    • Spread - Fresh Green Coriander Chutney
    • Butter/Margarine - Pan frying or Grilling Sandwich (optional)

    Instructions

  • Heat oil in a kadai or wok, once hot add in jeera saute for 30 seconds;add in onion and garlic and cook till slightly golden brown.
  • Add in all of the bell peppers, mushroom, green onion; cook for about 5 minutes. Now add in all of the spices; red chili powder, turmeric powder, red chili flakes,salt to taste,Italian seasoning and tofu and give it a good mix. Let it cook for another 5 minutes. stir frequently. **do a taste test and adjust spices**
  • Add in fresh coriander leaves and toss all together well and keep aside. Let mixture cool down for at least 5 minutes.
  • Take a bread slice spread your favorite chutney or butter/margarine; place two slices of cheese side by side; and spoon some filling onto the cheese and spread to cover cheese, spread butter/margarine on other slice of bread and cover sandwich. Grill it or toast it on a sandwich toaster or pan fry it on a tawa (fry pan).
  • Serve it hot !
  • http://myfoodforthesoul.com/scrambled-tofu-veggie-sandwich/

     

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    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice Stir-Fry with Marinated Tofu

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    Are you wondering what to make or do for dad this Sunday on Father’s Day?  Well, look no further here is an absolute super delicious and healthy recipe to put together for that special man in our lives ……our FATHER. Basmati-Rice Stir-Fry with Marinated Tofu just the way it sounds …all time best rice in the world “Basmati Rice and tofu chucks marinated into a special sauce, stir-fried with colorful vegetables. An excellent dish for the whole family to agree on. Celebrate Father’s Day with this marvelous, scrumptious, flavorful dish Basmati-Rice Stir-Fry Marinated Tofu.

     

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    Stir-fries are one of the best meals to make …their super fast, makes good use of fresh vegetables, and get their flavoring from the most basic items like soy sauce, garlic, ginger and chili sauce.  This dish is a complete meatless …pure vegetarian dish, egg free version. It’s made with scrumptious marinated tofu, colorful bell peppers, mushroom, ginger, garlic, soy sauce, sesame oil and seasoning.  This recipe can particularly work with any choice of vegetables liking broccoli, string beans, carrots, snap peas and bok choy.

    To be honest, I was not a great stir fry fan and wasn’t very fond of tofu. Growing up my family wasn’t into any Asian Food, so I didn’t always have that opportunity to explore the world of Asian Food. I had mentioned before that I hail from a very traditional Gujarati family and grew up with my grandmother, so she had no idea how to even make Asian Food …. let alone “stir fry”. It was always the full authentic traditional Gujarati food ……which I always enjoyed and always will.  “Ba (grandma) miss you !

    My first discovery into Asian Food came when I met my husband..back then he was my fiance. We explored many different restaurants, cuisines and foods and that was the first time I had tasted the best tofu in the world. I could not believe that tofu could be this tasty…I was in heaven! Can’t remember the name of the dish, but truly remember that I didn’t even know that I was eating tofu cause it was so well prepared. The texture and flavors were mouth-watering.

     

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    Now, I’ve started to master all of the great Asian Cuisines Foods, so I like to use Tofu in all my dishes …will I try to use. I sometimes substitute paneer for tofu and go the healthy way in cooking.  For my kids Asian Food is no secret, I have always introduced them to many different cultural foods. They are very kin and love any kind of stir-fry especially stir-fried rice. Vegetables sometimes becomes a challenge, but I secretly get them to eat it ….. tofu they have no problem.

    The credit for this special experience in the world of Asian Food and Asian Cooking, whether it’s Chinese, Indo-Chinese, Hakka-Chinese, Thai, Malaysian, Cantonese or any Asian related food feast goes to my dear husband …..he has helped me explore many wonderful cuisines and open up my taste buds to the world of food. Love him for that ! 🙂

     

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    For this recipe I had made a very basic five ingredient marination sauce ,but the basic trick is in removing the excess water from the tofu, this will help the tofu stay nice and firm. Completely, drying the tofu helps when grilling or baking the tofu at a high temperature, it creates a nice golden brown, tougher texture somewhat of a “meat-texture” like my husband would say! Marinating the tofu for about an hour in room temperature helped the tofu absorb and soak in all of the delicious sauces,which was far more appetizing in the texture and taste department.

    The basic sauce recipe that I’ve used here for the tofu marination is very versatile and be changed up to your liking or use it as is. This method that I’ve used goes extremely well in many of the stir-fry dishes or salads.

    I’m hoping to incorporate this same method of tofu marination and sauce in other dishes and see how well versatile the tofu will be. So far what I’ve tasted and feedback from my family has all been completely positive, so I have high hopes.

    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice Stir-Fry with Marinated Tofu

    Prep Time: 1 hour

    Cook Time: 20 minutes

    Total Time: 1 hour, 20 minutes

    Serving Size: 4-5

    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice with Marinated Tofu made tasty with a simple technique that gives the tofu perfect texture and flavor stir-fried in delicious Basmati-Rice and colorful vegetables. A complete and healthy,delicious weeknight/weekend meal.

    Ingredients

      Tofu Marinate Sauce
    • 6-7- Fresh springs green onion (greens & whites)
    • 6-7 - Fresh Green Garlic
    • 2 - Cloves garlic
    • 2 - Fresh green chilies
    • 2 to 3 tbsp.- soy sauce, or to taste
    • 1 tbsp.- Sesame Oil
    • 14 oz - 1 package extra-firm tofu
      Stir-Fry Ingredients
    • 2 tbsp.- Canola Oil
    • 3 -Garlic Cloves, minced
    • 1 piece (3 inches) - Ginger,peeled and thinly chopped
    • 2 - Bell peppers (1 red and 1 yellow), inner ribs and sees removed, cut into 1 inch chucks
    • 1 cup - Mushrooms, cut into small chucks
    • 2 1/2 cups - cooked Basmati Rice
    • 3 tbsp. - Soy sauce
    • 1 tbsp. - Sesame Oil
    • Salt and Pepper to taste
    • Sriracha hot sauce to your liking (optional)
    • 3 - Springs Green onion. cut halved lengthwise and thinly sliced.

    Instructions

    Pressing Tofu to remove excess water to make tofu become more denser and firm.
  • Cut tofu into 1 inch slices, lay flat on a baking sheet or plate lined with a double layer of paper towels. Then place two more clean paper towels on the top of the tofu and cover with either baking sheet or plate. Weight it down with a heavy skillet, pot or canned goods. Let it sit for at least 30 minutes.
  • Marinated Tofu
  • Combine all of the ingredients for the "Tofu Marinated Sauce" into a blender jar. Blend til a smooth consistency paste has been formed. Add a little water if need be to combine.
  • Cut tofu into desire size. Combine tofu pieces and sauce together, make sure all tofu pieces are coated evenly. Cover and keep aside and let marinate for 30 minutes at room temperature.
  • Stir-Fry Preparations
  • In a wok or large skillet, heat up canola oil over medium-heat. Once hot add in garlic and ginger; saute,stirring until fragrant. about 30 seconds.
  • Then add in tofu, and let it cook, stirring in between until tofu is golden brown all over, about 5-8 minutes. Add in the bell peppers,mushrooms; cook, stirring, until the peppers are crisp-tender. About 4-5 minutes.
  • Add in rice, soy sauce and Sriracha hot sauce (optional) mix well; cook, stirring frequently until rice is completely heated through. Then add in sesame oil, season with salt to taste and pepper;mix well and cook for another 2 minutes.
  • Garnish with spring onions and serve hot.
  • http://myfoodforthesoul.com/basmati-rice-stir-fry-with-marinated-tofu/

     

    I hope you enjoy this recipe; be sure to check out these ones also:

    Broccoli Tofu Paratha

    Red Thai Curry

    Red Thai Tom Yam Curry Noodle Soup

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    Red Thai Tom Yam Curry Noodle Soup

    Red Thai Tom Yam Curry Noodle Soup | How to make Quick Red Thai Tom Yam Curry Noodle Soup

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    Red Thai Tom Yam Curry Noodle Soup is a combination of two very famous Thai dishes combined into one. Red Thai Curry and Tom Yam Soup basically has the same simple ingredients, but a different distinct taste. This Red Thai Tom Yam Curry Noodle Soup is flavorful, savory, tangy and spicy, but an absolute mouth-watering dish.

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    I had previous shared a very famous Thai recipe called Red Thai Curry . Now I bring to you a combination of Red Thai curry with Tom Yam soup which also originated from Thailand and Laos. Tom Yam or Tom Yum is a Thai and Laos clear, spicy and sour soup that is boiled in a flavorful broth that is made of stock and lemongrass, kaffir lime leaves, galangal, lime juice and crushed pepper.

    Now let’s be honest a lot of times we don’t have all these ingredients on hand so we get turned off and decide not to make it and eat out instead.  Well….no more this is a super cheat recipe, but its quick, easy, delicious and its applicable to beginners or the more experience ones. I’ve used the ready-made Red Thai Curry Paste and also the ready-made Tom Yam Soup Seasoning cube. I believe that some things are better left “to someone who actually knows what they’re doing and it ready for us”. 

     

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    Some days I really deep down want to make every thing from scratch like vegetable stock or the actually Red Thai Curry Paste, but honestly I’m being too lazy, completely short on time or looking for immediate gratification.

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    This dish is exactly what I was looking for desperate gratification. In no time I had all the vegetables cut, washed and cooking up in this delightful, flavored stock. To save more time I used Instant cook flour stick (Pancit Kanton) noodles which are thin wheat noodles from the Philippines and cook instantly in hot water.

    Well, I hope you enjoy this dish as much as my family and I did. This is the perfect dinner idea and another great way to get your picky eaters to eat their vegetables.  This dish has a perfect blend of garlic, ginger, coconut milk, spices and seasoning.

    If you enjoy mouth-watering fusion recipes then be sure to check out these: Red Thai Curry, Skinny Veggie Fettucine, Cheesy Veggie Rice Balls ,Broccoli Tofu Paratha and Veggie Black Bean Enchiladas.

    Red Thai Tom Yam Curry Noodle Soup Recipe:

     

    Red Thai Tom Yam Curry Noodle Soup

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Serving Size: 4-5

    Red Thai Tom Yam Curry Noodle Soup

    Quick and mouth-watering Red Thai Tom Yam Curry Noodle Soup.

    Ingredients

    • 2 tbsp. oil
    • Mix Vegetables cut in medium size :broccoli florets, carrots, green beans, baby corn, onion, sugar snap peas, red peppers & mushrooms)
    • 1 1/2 cup – Firm Tofu - cut in small size cubes, shallow fry in oil till golden brown
    • 3 tbsp. - Red Thai curry paste (make sure it's veggie!)
    • 1 cube – Tom Yam Seasoning
    • 1/2 can - 200ml coconut milk
    • 4 – Garlic cloves- finely chopped
    • 1 tsp. – ginger paste
    • 1 tbsp. – Soya Sauce
    • 1 tbsp. – Chili Garlic Sauce
    • Salt to taste
    • 1 tsp.-Kashmiri Red Chili Powder (for color and flavor)
    • 1 cup - water
    • 1 cup – Vegetable Broth (stock)
    • 400 g – Noodles of your choice (instant works better)
    • Fresh coriander – finely chopped
    • 2-3 Spring Onion – finely chopped (garnishing)

    Instructions

  • Heat 1 tbsp. of oil in a wok and shallow fry tofu cubes till golden brown. Remove onto a plate lined with paper towel and keep aside.
  • In the same wok heat the rest of the oil medium high, add garlic sauté for 1 minute then add in the Red Curry Paste, ginger paste and stir. Then add in all of the vegetables and tofu stir fry for around 5 minutes. **make sure that you want them to be slightly tender, but still with a nice bit of crunch.**
  • Add in vegetable stock, water, Kashmiri red chili powder, soya sauce, chili garlic sauce, Tom Yam soup seasoning cube and salt to taste. Lower heat and add in coconut milk and stir. **Make sure to lower heat otherwise coconut milk will curdle. If you like a thicker soup add in more coconut milk adjust however much you need to get the soup to your desired consistency. Add in the noodles. Cover and cook over a medium heat for 10 minutes, simmering very gently, until the soup is hot and noodles cooked
  • Stir in the chopped coriander, serve in bowl and garnish with spring onions.
  • Notes

    Add in your choice of vegetables.

    For more spicy soup adjust Red Thai Curry Paste and Garlic Chili Paste to your liking.

    http://myfoodforthesoul.com/red-thai-tom-yam-curry-noodle-soup/

     

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    Mattar Tofu in White Gravy

     

     Mattar Tofu in White Gravy | Punjabi Style Mattar Tofu in White Gravy Curry Recipe

     

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    A traditional popular North Indian dish  called “Matter Paneer” is made with green peas and paneer simmered in a onion-tomato gravy and flavored with spices. Mattar Tofu in a White Gravy is my healthier version recipe made in a onion-cashew nut gravy with green peas and tofu. Infused with mild-flavors, creamy, light, easy and quick  to prepare and a completely heavenly taste.

     

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    Many people think that the bland taste of tofu is only good when cooking it in a Asian-dishes or cooking it up in a tangy tomato-gravy, but this is a complete misconception. Tofu has become very versatile and is being used in all kinds of cooking…it goes well in a mild-flavored white gravy.

     

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    The husband isn’t the greatest fan of green peas especially if their the frozen kind, but he loves food that’s made in white gravy or sauce. So, this Mattar Tofu in White Gravy was totally dedicated to him. We have available in our Indian grocery store Fresh Indian Green Peas in pods that come right from India. So, I decided to buy fresh green peas, remove the peas from the pods and make this curry.

    I love to make this dish when I have a large group to entertain, it’s easy and fast to make and a great liking too kids. It goes well with roti (chapatti, phulka)- Indian Flat Bread, Bhatura – Deep Fried Bread, Poori or Rice.

     

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    If you enjoy tasty, delicious, flavorful curries be sure to check out the following recipes: Punjabi Chloe, Pav Bhaji, Bhindi Kadhi, or  Chori-Dhokli.

     

    Mattar Tofu in White Gravy

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    Serving Size: 4-5

    Mattar Tofu in White Gravy

    Delicious Mattar Tofu made in a creamy, mildly flavored white gravy.

    Ingredients

    • 1 1/2 cups - Tofu (1") cubes
    • 1 cup – fresh green peas cooked (I first pressure cook them so their nice and tender)
    • 1 tsp. - kesoori methi (crushed in between palms of hand to create powder)
    • 1/2 cup milk
    • 1/4 cup fresh cream
    • 1 tsp. – jeera (cumin)
    • 1 tsp. – sugar (optional)
    • 2 tbsp. - Oil (for shallow frying tofu)
    • 2 tbsp. - Ghee
    • Salt to taste
    • 1/4 cup – finely chopped fresh coriander (garnishing)
      Grind to a smooth Paste
    • 1 medium -Onion chopped into chucks
    • 2 tbsp. – cashew nuts (kaju) , chopped
    • 4-5 - cloves garlic
    • 2 tsp. - roughly chopped ginger
    • 1-2 - green chilies

    Instructions

  • In a flat fry pan heat up oil, add in pieces of tofu and let it shallow fry till slightly golden brown color. Keep aside (keep flipping or tossing in between to avoid burning)
  • Heat ghee in a deep non-stick kadhai (wok) and add jeera and sauté for 1 min. then add onion-cashew nut paste and cook on a medium flame for 8 to 10 minutes or till the ghee separates.
  • Add in milk, fresh cream, kesoori methi, sugar and salt and 3 tbsp. water, mix well and cook on medium heat for 2 to 3 minutes. Stirring occasionally. ***do a taste test and adjust the spices/salt***
  • Add in green peas, tofu and ¼ cup of water mix gently and let it cook on medium low heat for another 5-10 minutes. Stirring occasionally
  • Serve hot garnished with the coriander
  • Notes

    sugar is optional

    tofu can be substituted with paneer

    http://myfoodforthesoul.com/mattar-tofu-in-white-gravy/

     

     

     

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