1. First step is to soak 2 tbsp dried fenugreek leaves in ¼ cup water.

TO PREP TOFU:

1. Next step is to remove the excess moisture from tofu. (This helps while frying/sautéing it in oil; one of the first steps). If your tofu is almost dry, you can avoid this step.

2. Just remove tofu from package, rinse and place on a colander over an empty bowl to catch the excess moisture in the tofu block. You can place a heavy object like a can of veggies or heavy pestle (from a mortar and pestle) to aid in speeding of removing moisture. Dab with paper towel and cut into chunks.

3. Sauté the chunks in 3 tablespoons of oil to crisp them up a bit; this step is optional but adds to the texture of tofu. Be careful while tossing them lest they break. Be gentle.

4. Once almost starting to brown, remove and set aside.

TO MAKE THE GRAVY:

1. In the same pan, add more oil if needed; about 2 tablespoons or so.

2. Sauté garlic pieces (from 6-8 large cloves) in hot oil until light brown and then add 1 cup of chopped onions, 1-inch piece ginger, chopped and 2 small chopped tomatoes along with spices (1 tbsp coriander powder, ½ teaspoon turmeric powder, ¼ tsp black pepper powder and ½ teaspoon cumin powder).

3. Sprinkle some salt, mix well and fry until tomatoes are softened and the mixture is almost dry.

4. Add the soaked dry fenugreek leaves (along with the soaking water) and cook again until all moisture is gone and the mixture is almost dry. Stir in 2 tbsp besan/chickpea flour and mix well.

5. Cool the mixture and blend to a smooth puree.

TO MAKE THE GRAVY AND FINAL FINISH:

1. Again, in the same pan, heat 1 tbsp oil; add ½ tsp haldi/turmeric powder, dash of black pepper powder and ½ tsp garam masala powder; sauté few seconds and add the blended puree along with 1 to 1 ½ cups hot water and salt to taste.

2. Add some jaggery/brown sugar/sugar/maple syrup to make for a balanced flavor. Adding some sweetener offsets the slight bitterness of dried fenugreek leaves.

3. Adjust consistency and flavors.

4. Stir in 1/4th to 1/3rd cup of coconut milk; bring the gravy to a gentle simmer on medium low heat.

5. Tip in the fried tofu chunks along with frozen peas, mix gently and simmer in that mouthwatering, creamy and silky gravy for a few minutes.

6. Garnish with freshly chopped cilantro and enjoy with your favorite bread or rice.

7. TO MAKE FLAX MEAL ROTIS:

   Just make a soft, smooth and pliable dough with whole wheat flour, flax seed powder (about 2 tbsp in 2 cups of flour), a few spoons of crushed kasoori methi (optional), salt to taste with coconut milk (I just used up about ½ cup and rest of the liquid was water or use only coconut milk). Rest the dough at least 30 minutes.

   Pinch large balls of it and roll into discs using more flour. Dry roast on hot griddle until cooked on both sides, pressing with ladle as you cook. If rolled perfectly, it will puff up beautifully. No oil or ghee needed on this while roasting!

   Remove and if preferred, smear with some ghee all over (stays soft for a while) or if enjoying immediately, you can avoid the ghee.

8. Enjoy and Happy Cooking/Eating!