Babycorn Tofu Masala Gravy

Tofu, the famous Chinese and South Eastern ingredient is now available in many places around here.When we came back from China, I searched for it but it was not available back then[which was just 4 year back!] Tofu was Lil Angel’s favorite and I used to buy fresh blocks of Tofu at the farmers market almost thrice a week. Though she loved it so much I was not able to find it here and it was really disappointing!.So I served paneer based dishes instead. She could differentiate the texture and found out .Well she was just 4 years old then and I was really so surprised that she found out my trick!So I started serving paneer under its original name and now she loves paneer equally.

This month Janani gave me tofu and baby corn as the secret ingredient for Shhhhh Cooking Secretly Challenge started by Priya of Priya’s Versatile recipes  , I thought it was a good chance to cook with the good old Tofu!But I have to mention here that the taste of the packaged tofu can never even come close to the taste of the fresh Tofu we used to buy there.But we all did love the gravy!

I used both the ingredients she gave and made this creamy gravy.I have not used cream but used poppy seeds and melon seeds to give it the richness.

 I used:

Baby corn-100 grams , chopped into 2″ pieces, parboiled
Tofu-1 small block, cubed
Kashmiri Chili powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala-1/2 teaspoon
Kasuri mehti-1 teaspoon,lightly crushed
Salt to taste
Oil-2 tablespoons
 
For the masala paste:

Melon seeds- 2 tablespoons
Poppy seeds- 2 teaspoons
Onion-1, chopped
Tomato-1, chopped
Garlic-4 pods, chopped
Ginger-2″ piece
Oil-1 teaspoon

Soak the melon seeds and poppy seeds in hot water and keep aside for 15 minutes. Heat oil in a pan and saute the onion,tomato, garlic and ginger together till the onion and tomato is soft. Let it cool. Take this in a blender jar . Drain water and add the melon seeds and poppy seeds to it and blend to a smooth paste .Use a little water if needed.

Heat oil to make the gravy. Add the paste and cool till it thickens and changes color as shown in the pic.Add the chili powder, coriander powder, salt and mix well. Add 2 cups of water and bring to boil.

Simmer and add the parboiled baby corn and let the gravy thicken a bit.Add garam masala, tofu cubes and mix gently. After a couple of minutes, add kasuri methi, mix gently and remove from heat.

Serve garnished with coriander leaves.

 Note:

•  Paneer can be used instead of tofu.
• To add richness, the masala paste can be sauteed in butter.
• Cream can be added just before adding the kasuri methi.Simmer for a minute,add kasuri methi and remove from heat.