After my older one showed some signs of milk allergy, I had to change the way I made the gravy curries. So when I was experimenting with various ingredients to thicken the gravy, I found adding tofu to the gravy increases the health quotient as well as the taste. :) It was a win-win at our end.
So here is T for Tomato Masala with Tofu Gravy for Day 5 of BM #15.
Grape Tomatoes 1 1/2 - 2 cups
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Red chilli powder 1/2 tsp (or as per taste)
Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional)
Salt as per taste
Seasoning (Oil 2 Tbsp, Cloves 3-4, Cinnamon 1 inch, Cardamom 2, Pepper corns 4-5, Bay leaf 1 and Jeera )
Chopped coriander leaves for garnish
For the Gravy -
Onion chopped and sauteed 1 cup
Ginger-Garlic paste 1 tsp
Cashews, Almonds, Walnuts , roasted 1 Tbsp each
Sesame Seeds, Poppy seeds, Coconut, roasted 1 Tbsp each
Green Chillies 1-2 (or as per taste)
Tofu pureed 1/2 cup
Method Of Preparation -
Make a paste of the ingredients listed under 'For the Gravy' and set aside.
In a heated wok/kadai, add oil and add the seasoning ingredients. After the cumin seeds brown, add the gravy paste, turmeric, Dhania-Jeera Powder, Red chilli powder and let the gravy cook until oil oozes out.
Add a little water to avoid burning the gravy. Keep in mind that the gravy will thicken upon cooling.
Slit the grape tomatoes and slide them into the simmering gravy, cover and let the tomatoes cook for about 4-5 min.
Sprinkle in salt and Dry mango powder as needed. Mix well and remove from fire.
Garnish with chopped coriander leaves.
Serve hot with Naan/Roti/Pulao.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Preparation Time 35-40 min