Fiery Tofu Methi Mushroom Masala

Instructions

1. 1

   Press the extra-firm tofu for 15–20 minutes to remove excess moisture, then cut it into bite-sized cubes.

2. 2

   Clean and slice the mushrooms. Thoroughly wash the fresh fenugreek leaves, drain them well, remove any tough stems, and roughly chop the leaves.

3. 3

   Finely chop the onion and tomatoes. Mince the garlic, ginger, and green chilies. Whisk the Greek yogurt until completely smooth and set it aside at room temperature.

4. 4

   Heat half of the avocado oil in a large nonstick skillet or heavy pan over medium-high heat. Add the tofu in a single layer and cook for 6–8 minutes, turning occasionally, until golden on several sides. Transfer the tofu to a plate.

5. 5

   Add the remaining avocado oil to the same pan. Add the onion and cook over medium heat for 4–5 minutes, stirring frequently, until softened and lightly golden.

6. 6

   Add the garlic, ginger, and green chilies. Cook for 1 minute, stirring continuously, until aromatic.

7. 7

   Add the tomatoes and salt. Cook for 6–8 minutes, stirring and crushing the tomatoes, until they form a thick masala and most of their excess moisture has evaporated.

8. 8