Vegan Masala Recipe

Aloo Tofu Masala

Name: Aloo Tofu Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 4 cloves garlic, minced; 1 large onion, finely chopped; 1 inch ginger, grated; 2 green chillies, finely chopped; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp chilli powder; 1 tsp garam masala; 2 medium tomatoes, chopped; 3 medium potatoes, cubed; 200 g firm tofu, cubed; 1 cup water; 1 tsp salt; 1 tsp sugar (optional); lemon wedge (optional); 2 tbsp fresh coriander, chopped

A North Indian vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.

40 minPrep: 15 minCook: 25 minServes 4North IndianVegan

aloo tofupotato tofu currytofu masala

Ingredients Method Notes

From the kitchen

What to expect

Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Pat tofu dry, cube, and pan-fry in a little oil until lightly golden. Set aside.
2
In a pan, heat 2 tbsp oil and add cumin seeds. Let them sizzle.
3
Add 1 large onion, finely chopped and cook until deep golden.
4
Stir in 4 cloves garlic, minced and 1 inch ginger, grated, cooking until fragrant.
5
Add 2 medium tomatoes, chopped and green chillies, cooking until the masala thickens and oil begins to separate.
6
Mix in 2 tbsp fresh coriander, chopped, 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 2 tbsp fresh coriander, chopped and a squeeze of lemon.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp cumin seeds
•4 cloves garlic, minced
•1 large onion, finely chopped
•1 inch ginger, grated
•2 green chillies, finely chopped
•1 tsp ground cumin
•1 tsp turmeric
•1 tsp chilli powder
•1 tsp garam masala
•2 medium tomatoes, chopped
•3 medium potatoes, cubed
•200 g firm tofu, cubed
•1 cup water
•1 tsp salt
•1 tsp sugar (optional)
•lemon wedge (optional)
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
•If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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