Thai style Mushroom Tofu gravy flavoured with varied spices with herbs- basil and lemon grass.
Serve this hot with steamed basmati rice and it will absolutely yummylicious!
This is a healthy and nutritious dish prepared in home made coconut milk with lots of veggies and the protein rich tofu. We can prepare the same with paneer too and it is equally yummy!
Got the recipe from my favourite Tarla dalal's cookbook.
Ingredients:
Paste:
• Kashmiri red chilli-4
• Sliced onion- ½ cup
• Garlic- 5 cloves
• Jeera- ½ tsp
• Coriander seeds- 2 tsp
• Peppercorns-5
• Grated ginger-1 tsp
• Coriander leaves chopped- 3 tbsp
• Lemon juice- 2 tsp
• Sugar- 2 tbsp
• Salt
Grind all to a smooth paste.keep aside.
Other Ingredients:
• Oil- 2 tsp
• Thick Coconut milk- ½ cup
• Milk ½ cup
• Mushroom- 6 to 8 pieces
• Boiled green peas- ½ cup
• Carrot – cut into strips- ½ cup
• Beans- thinly sliced- ½ cup
• Tofu- 1cup
• Chopped basil- ¼ cup
• Soya sauce- 2 tsp
• Lemon grass- make a small bundle or buy some dried lemon grass from supermarket and tie it is muslin cloth.
• Lemon rind- ½ tsp
• Lemon juice-2 tsp
• Salt
Method:
• Take a big deep kadai and heat. Add oil and add the paste . sauté for about 1 min in high flame. Then the milk gently and the coconut milk. Mix well and let this gravy cook for 4 to 5 min in medium flame.
• Meanwhile cut the mushrooms into half. Put them in hot water . after a minute drain . keep aside.
• Steam carrots and beans in a steamer or just pressure cook by adding just salt. Sprinkle water . that’s all. One whistle is sufficient. Multitasking on the side ☺
• Cut tofu into cubes and add tofu, mushrooms, carrot , beans , boiled green peas to the gravy above.
• Add the chopped basil, soya sauce, lemon rind, lemon juice, lemon grass bundle too.
• Add some more water for the right consistency of a gravy.
• Let this cook properly for some time till all the spices just get mixed beautifully.
• Simmer for 15 minutes.
• Remove the lemon grass bundle and off the flame. Serve with hot and steamed basmati rice.