Mint Chana With Grilled Tofu is an exotic vegetarian, vegan and gluten-free chickpea (chola) curry. This healthy and hearty is well served with chapati, or rice.
I was struggling in deciding between recipes a few days back. This is pretty bad, when you think continuously and end up with all boring ideas, sometimes don't get any idea which clicks. I was doing the same thing, and thinking to myself; ahhhh, I already cooked something similar a couple of days back.
And then out of nowhere, I stumbled upon this curry idea, and talked to myself, 'OH!, this is going to be perfect in this cold weather'. And at a perfect time too. I just remembered that I bought a whole bunch of fresh mint earlier.
Yes! you heard me right, a BIG bunch of fresh mint leaves. Mmmmmmm I just love the smell of that gorgeous green, and aromatic mint. You can even call this in one of my favorites. Whenever I bring fresh mint, either I make curry using the mint paste, or simply make chutney.
Anything works wonder for me, when it comes to mint. But Chickpea curry is the real QUEEN in all kinds of chickpea based dishes, and this is really awesome when it comes with mint flavour. I am so devoted to Chickpea, Mint and Tofu. I also have to admit that I was pretty excited for using all three of these ingredients in one dish.
This curry has a classic flavor of mint, and grilled tofu makes it a 5 star dish. Nothing can beat this, which by the way is so good. Believe it, this curry is as fancy as it's name, and this is going to make a favorite meal for everyone, even for picky eaters like Ado (my 2-year old daughter).
And they will be in love with this exotic curry. Although, I think that the only reason I got my Ado to try this was because of the gravy. Sometimes she really loves saucy curry dishes full of non-spicy gravy. YES! I made a less hot version for her.
The only reason she was hesitant to try this curry initially, because it looked a bit green owing to the mint paste. But once she tasted she was totally in love with this curry. The bottom line is, we all pretty much loved this cozy and delicious curry mint chickpea curry with grilled tofu!
Add all the ingredients to a grinder, and grind until smooth.
Brush a little oil on each side of tofu. Heat grill, and grill on a medium heat until golden color on both the sides.
Soak chickpeas into water for 7-8 hours or overnight. In the morning wash them with fresh water and pressure cook with salt, tamarind paste and whole garam masala (bay leaf, black cardamom, cloves, cinnamon stick). Cover the lid and pressure cook till the pressure cooker whistles 3-4 times. Reduce heat to low and cook it on low heat for 15 minutes.
Remove from heat and let the cooker cool down. When the cooker has cooled off, open the lid and pour into a bowl. Now slightly mash the chickpeas with the back of ladle. Heat oil in a saucepan. Add cumin seeds to it. When they start to splutter, add mint paste to it. Cook for about 7-8 minutes. Now add chana masala, red chili powder, turmeric powder, and garam masala powder.
Mix well, and cook for 3-4 minutes. Now add tomato puree, green chili and mix well. Cook for 2 minutes more. Stir well and add boiled chickpeas with a cup of water and cook on high heat for 2 minutes. Add salt if needed.
Cook covered on low heat for at least another 30-40 minutes. Remove from heat, and add grilled tofu to the chickpeas curry. Serve hot with steamed rice and tortilla.
This curry has a classic flavor of mint, and grilled tofu makes it a 5 star dish. Nothing can beat this, which by the way is so good. Believe it, this curry is as fancy as it's name, and this is going to make a favorite meal for everyone.
Soak chickpeas into water for 7-8 hours or overnight.
In the morning wash them with fresh water and pressure cook with salt, tamarind paste and whole garam masala (bay leaf, black cardamom, cloves, cinnamon stick).
Cover the lid and pressure cook till the pressure cooker whistles 3-4 times. Reduce heat to low and cook it on low heat for 15 minutes.
Remove from heat and let the cooker cool down. When the cooker has cooled off, open the lid and pour into a bowl.
Now slightly mash the chickpeas with the back of ladle.
Heat oil in a saucepan. Add cumin seeds to it. When they start to splutter, add mint paste to it.
Cook for about 7-8 minutes. Now add chana masala, red chili powder, turmeric powder, and garam masala powder.
Mix well, and cook for 3-4 minutes.
Now add tomato puree, green chili and mix well. Cook for 2 minutes more.
Stir well and add boiled chickpeas with a cup of water and cook on high heat for 2 minutes.
Add salt if needed. Cook covered on low heat for at least another 30-40 minutes.
Remove from heat, and add grilled tofu to the chickpeas curry.
Serve hot with steamed rice and tortilla.