Tofu in Vegetable Mash Gravy/ Tofu in Paav Bhaji Gravy

Posted by CinnamonNChillies on August 23, 2011 · 2 Comments 

[dropcap]I[/dropcap]t feels so nice to be back after 3-4 days of down time. My hubby had been after me to move to my own domain while I kept resisting this idea. Finally he took control and moved CNC to a new domain and I am glad he did 🙂 Although we are still settling down in this new house (read domain) I was aching to get a post out. This one is yet another attempt to increase Tofu consumption. Not that I don’t like it, rest of the folks still associate Tofu with blandness (except for in chinese meals). This preparation blends tofu perfectly in the flavor of the gravy, which is essentially a Pav Bhaji gravy. What I love about bhaji gravy is the thickness, flavor and nutrition. These are some interesting facts about Tofu that I read in the package, which makes me feel good about using it:

• Protein Rich
• Low Fat and Cholestrol Free
• Good source of isoflavones that play a role in prevention of many diseases
• Good source of calcium and helps to avoid osteoporosis and menopausal discomfort
• Healthy alternative to cow’s milk, meat and egg
• Excellent food for children, pregnant women, lactating mothers and elderly people

Serves: 4

Cooking Time: 40 Mins

Ingredients:

200 gms Tofu, cut into pieces

For Gravy:
2 carrots, thin sliced
2 medium sized potatoes, boiled
3/4 cup beans, finely chopped
1/2 cup green peas, boiled and mashed
5 eggplants, finely chopped
5 big florets of cauliflower, finely chopped
2 big sized capsicum, chopped
3 medium tomatoes, chopped
5 tbsp tomato puree
1 bsp ginger green chili paste
Salt to taste
4 tsp Pav Bhaji Masala
1/4 tsp Red chilli powder
1 tbsp butter (optional)
Juice from one lemon
1 tbsp oil

Method:

• Heat oil in a wide wok. Add red chill powder. Add ginger green chili paste. Add Add tomato puree. Cook on open till oil separates. Add chopped tomatoes and eggplants. Add salt and mix. Cover and cook till tender, mixing in between.
• Meanwhile boil carrots, cauliflower, capsicum in one and half cup of water till they are tender. Strain (Keep the water aside) and mash the vegetables. Add this to the eggplant and tomato mix. Mash potatoes and add. Add paav bhaji masala. Cook on medium flame stirring and mashing continuosly for 3-4 minutes. (I cheat here. I take it off flame and use a blender to make a finer paste. But it needs utmost care to avoid hot gravy splashing on you) .Add the water kept aside if you want a thinner gravy and cook for a minute.
• Add butter and mix. Add Tofu pieces and cook for few more minutes till tofu is tender and absorbs flavor. Turn off the heat and add lemon juice. Serve hot with roti or paav (buns) toasted on griddle with butter optional of course 🙂

Note: I cook without onion and garlic most of the times (yeah :-|). You can add onion before cooking the tomato puree.

 

Sending this to Healthy Cooking challenge hosted by Anamika of Taste Junction and started by Smita of My Tasty Curry.

Tofu in Vegetable Mash Gravy/ Tofu in Paav Bhaji Gravy

Recipe Type: Snacks

Cuisine: Indian

Author: CinnamonNChillies

This one is yet another attempt to increase Tofu consumption. Not that I don’t like it, rest of the folks still associate Tofu with blandness (except for in chinese meals). This preparation blends tofu perfectly in the flavor of the gravy, which is essentially a Pav Bhaji gravy.

Ingredients

• 200 gms Tofu, cut into pieces
• For Gravy
• 2 carrots, thin sliced
• 2 medium sized potatoes, boiled
• 3/4 cup beans, finely chopped
• 1/2 cup green peas, boiled and mashed
• 5 eggplants, finely chopped
• 5 big florets of cauliflower, finely chopped
• 2 big sized capsicum, chopped
• 3 medium tomatoes, chopped
• 5 tbsp tomato puree
• 1 bsp ginger green chili paste
• Salt to taste
• 4 tsp Pav Bhaji Masala
• 1/4 tsp Red chilli powder
• 1 tbsp butter (optional)
• Juice from one lemon
• 1 tbsp oil

Instructions

1. Heat oil in a wide wok. Add red chill powder. Add ginger green chili paste. Add Add tomato puree. Cook on open till oil separates. Add chopped tomatoes and eggplants. Add salt and mix. Cover and cook till tender, mixing in between.
2. Meanwhile boil carrots, cauliflower, capsicum in one and half cup of water till they are tender. Strain (Keep the water aside) and mash the vegetables. Add this to the eggplant and tomato mix. Mash potatoes and add. Add paav bhaji masala. Cook on medium flame stirring and mashing continuosly for 3-4 minutes. (I cheat here. I take it off flame and use a blender to make a finer paste. But it needs utmost care to avoid hot gravy splashing on you) .Add the water kept aside if you want a thinner gravy and cook for a minute.
3. Add butter and mix. Add Tofu pieces and cook for few more minutes till tofu is tender and absorbs flavor. Turn off the heat and add lemon juice. Serve hot with roti or paav (buns) toasted on griddle with butter optional of course 🙂
4. Note: I cook without onion and garlic most of the times (yeah :-|). You can add onion before cooking the tomato puree.

3.1.09

 

Filed under Side Dish · Tagged with Bhaji, Tofu