Methi Tofu

• 3 cups fenugreek fresh, methi leaves
• 2 teaspoons oil soya
• 1 teaspoon cumin seeds jeera
• 1 tablespoon ginger chopped, adrak
• 1 tablespoon chopped garlic lehsun
• 1 whole red chilli roasted and broken
• 1 1/2 cups tofu bean curd/ soya paneer cubes
• 1 teaspoon green chillies finely chopped
• 1 teaspoon turmeric powder haldi
• 2 teaspoons coriander dhania powder
• 1/4 teaspoon asafoetida hing
• salt to taste

1. Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour. Then squeeze out all the water and keep aside.
2. Heat the soya oil in a non-stick kadhai and add the cumin seeds.
3. When the seeds crackle, add the ginger, garlic and dry red chillies and saute for 1 minute.
4. Add the tofu and mix gently.
5. Add the fenugreek leaves, green chillies, turmeric powder, coriander powder, asafoetida and salt and mix well. Sprinkle 2 tablespoons of water and cook covered for 10 minutes on a low flame.
6. Serve hot.

fenugreek fresh, oil soya, cumin seeds jeera, ginger, garlic, red chilli, green chillies, turmeric powder haldi, coriander dhania powder, asafoetida hing, salt

Taken from www.yummly.com/recipe/Methi-Tofu-1456209 (may not work)