Aloo Tofu Masala
A comforting North Indian-style potato and tofu curry in a rich onion-tomato masala. Creamy, hearty, and perfect for weeknights.
Method
- 1
Pat tofu dry, cube, and pan-fry in a little oil until lightly golden. Set aside.
- 2
In a pan, heat oil and add cumin seeds. Let them sizzle.
- 3
Add onion and cook until deep golden.
- 4
Stir in garlic and ginger, cooking until fragrant.
- 5
Add tomatoes and green chillies, cooking until the masala thickens and oil begins to separate.
- 6
Mix in coriander, ground cumin, turmeric, and chilli powder. Stir briefly.
- 7
Add cubed potatoes and water. Cover and simmer until potatoes are tender.
- 8
Gently fold in tofu and simmer until it absorbs the masala.
- 9
Stir in garam masala and optional sugar. Adjust seasoning to taste.
- 10
Finish with fresh coriander and a squeeze of lemon.
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •4 cloves garlic, minced
- •1 inch ginger, grated
- •1 tsp ground cumin
- •1 tsp turmeric
- •1 tsp chilli powder
- •1 cup water
- •1 tsp garam masala
- •2 tbsp fresh coriander, chopped
- •1 large onion, finely chopped
- •2 medium tomatoes, chopped
- •2 green chillies, finely chopped
- •1 tsp salt
- •3 medium potatoes, cubed
- •200 g firm tofu, cubed
- •1 tsp sugar (optional)
- •lemon wedge (optional)
Notes
- •Adjust the number of green chillies for desired spice level.
- •Tofu can be replaced with chickpeas for a different protein.
- •This dish pairs well with rice or naan.
- •Store leftovers in an airtight container; reheat gently on the stovetop.
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