Tofu Bhurji

Step 1

Press tofu to remove as much water as possible. Once ready, shred it thick and keep it aside. Also mix everything listed under "Dry Spices" and keep it aside.

Step 2

In a wide heavy bottom pan, heat up avocado oil and butter. Once melted add in cumin seeds and let them cook until golden brown and fragrant.

Step 3

Add in finely chopped thai green chili, minced garlic and grated ginger. Cook them on low-med heat for about a minute. Do not burn it.

Step 4

Add in finely chopped onions with ½ tsp of salt. Mix well and cook until onions are translucent.

Step 5

Add in finely chopped tomatoes. Mix well and cook for a minute.

Step 6

Add in all "Dry Spice", mix well and cook it until tomatoes are mushy and spices are cooked well. Covering the pan during this step while mixing few times in between helps cook faster.

Step 7

Once spices and tomatoes are cooked well, add in cottage cheese. Mix well and cook for 20-30 seconds. Add in 1 cup of water and mix well. Cover and cook it on medium heat for 2-3 minutes.

Step 8

Uncover and add in shredded tofu. Mix gently, cover and cook for 2-3 minutes.

Step 9

Uncover and mix gently again. The water should start to evaporate and bhurji should start to thicken up.

Step 10

Rub kasuri methi between your palms and add into bhurji. Cover again and let it cook on medium heat for about 2 minutes.

Step 11

Uncover and add in thawed frozen green peas. Mix well, cover and cook for 1-2 minutes.

Step 12

Uncover and mix in fresh cilantro. Serve it with buttery buns, side of lemony. onions and greek yogurt.