Methi Tofu Recipe | Yummly
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Methi peps up even the simplest of dishes! This is no exception. Add salt to the methi and squeeze it well to remove the inherent bitterness of the methi leaves. You can even salt and squeeze the methi and store it in the freezer for days or even months; just defrost and use whenever you want. Just keep in mind that you should not stir this subzi too much... otherwise the tofu will crumble and the subzi will look messy…


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  • 3 cups fenugreek (fresh, methi leaves)
  • 2 teaspoons oil (soya)
  • 1 teaspoon cumin seeds (jeera)
  • 1 tablespoon ginger (chopped, adrak)
  • 1 tablespoon chopped garlic (lehsun)
  • 1 whole red chilli (roasted and broken)
  • 1 1/2 cups tofu (bean curd/ soya paneer cubes)
  • 1 teaspoon green chillies (finely chopped)
  • 1 teaspoon turmeric powder (haldi)
  • 2 teaspoons coriander (dhania powder)
  • 1/4 teaspoon asafoetida (hing)
  • salt (to taste)
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    1. Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour. Then squeeze out all the water and keep aside.
    2. Heat the soya oil in a non-stick kadhai and add the cumin seeds.
    3. When the seeds crackle, add the ginger, garlic and dry red chillies and sauté for 1 minute.
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