Ingredients :

5 Tbsp Oil
100 gms Tofu, Cut into cubes
3 Eggs, Boiled
1 Bunch Spinach leaves, Washed & Chopped
1 Bunch Methi leaves, washed
1 Tsp Cumin seeds / Jeera
1 Big Onion, Finely chopped
1 Tsp Ginger - garlic paste
1/2 Cup Curd, Beaten
2 Tsp Kashmiri red chilli powder
1 Tsp Ginger powder
11/2 Tsp Fennel / Saunf powder
1/4 Tsp Turmeric powder
1/2 Tsp Garam Masala powder
1/2 Cup Milk
Salt to taste
Oil for Deep frying Tofu & Egg

Method :

Deep fry the cubed Tofu pieces and boiled eggs until they turns light brown colour.
Once done, remove from the oil and drain the excess oil using kitchen towel.
Heat 1 Tbsp oil in a pan and add spinach leaves along with methi leaves.
Saute and add 1/4 cup of water.
Cook until its done and remove from the flame.
Cool the greens and grind into smooth paste. Keep aside.
Heat the remaining oil in a pan and add cumin seeds followed by chopped onion.
Saute until it changes its colour and add ginger garlic paste.
Saute until the raw smell of ginger garlic goes off.
Now add beaten curd and mix well.
Add all the masala powders ( except garam masala ) and cook it for a minute in a low flame.
Now add the ground palak and methi paste to the masala along with milk and required quantity of salt. ( Add extra milk or water if necessary ).
Cook it for 5 minutes and add garam masala powder to the gravy.
Cook it again until the oil separates from the pan.
Now add the fried Tofu and eggs to the gravy and serve.

Serving Options :

Serve with Roti or Rice.

















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