Methi Matar Tofu Malai | Fenugreek Peas Tofu Curry

Tofu is one of my favourite foods. I use it in a variety of ways including to make Indian style vegetables and curries. Last night I paired it with one of my favourite vegetables - methi or Fenugreek. Fresh methi leaves are not very easily available to me so I tend to get the fresh frozen variety or the dry ones. For making methi vegetable, the fresh frozen variety is best.

Ingredients:
11/2 cup frozen methi (Fenugreek Leaves)
1 cup green peas
1 box extra firm tofu
1/2 cup cashew nuts
1/2 cup milk (2%)
Salt to taste
1 tsp oil
1/4 tsp zeera (cumin seeds)
1/4 tsp ajwain (carom seeds)
1/4 tsp haldi (turmeric)

To Temper:
1/2 tsp red chili powder
1 tsp ghee (clarified butter)

Method:

1. Slice the tofu into squares about 1/4 inch thick. Dry roast them on a non stick pan on low heat. 
2. All the excess water has evaporated. Remove onto a plate and set aside.
3. Heat oil in a separate pan. Add the cumin seeds and carom seeds.
4. Next add the methi, stir fry for a couple of minutes. Add the turmeric, one cup water, and peas.
5. Cover and cook for 10 minutes. 
6. Dry grind the cashews. Add to the vegetables - then stir in the milk.
7. Next add the roasted tofu to this curry. Cook for another 5 minutes.
8. For the tempering, heat the ghee in a small pan. When it is hot, add the red chili powder. 
9. Turn off the heat. Pour over the vegetable.

Enjoy hot with chappatis or rice.I love to serve this vegetable with parathas and dal. This lovely curry goes out to Sara @ Sara's Corner who is hosting Only Greens, an event developed by Pari @ Foodelicious!

This event continues through December and you can contribute by sending your entries until the 31st December 2010.

Good to Know

• Methi is a great wonderful green. it has a slightly bitter taste but that only adds to its flavour.
• In this recipe, the vegetable should not be completely dry once cooked. The sauce created by the milk, cashews, and spices should be thickish.
• Be careful when you prepare the tempering. Keep a good distance from the pan else you may inhale the chili powder as it tempers.

Vegan Substitute: Use unsweetened soy milk to replace the dairy version in the recipe. For the tempering, an equal quantity of canola oil will work just as well instead of the ghee (clarified butter).

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