Aloo Tofu Masala
A comforting North Indian-style potato and tofu curry in a rich onion-tomato masala. Creamy, hearty and 100% vegan.
40 minPrep: 15 minCook: 25 minNorth IndianVegan
aloo tofupotato tofu currytofu masala
Method
- 1
Pat tofu dry, cube and pan-fry until lightly golden. Set aside.
- 2
Heat oil in a pan and add cumin seeds. Let them sizzle.
- 3
Add onion and cook until deep golden.
- 4
Add garlic and ginger and cook until fragrant.
- 5
Add tomatoes and green chillies. Cook until the masala thickens and oil begins to separate.
- 6
Add coriander, cumin, turmeric and chilli powder. Stir briefly.
- 7
Add potatoes and water. Cover and simmer until potatoes are tender.
- 8
Add tofu and simmer until it absorbs the masala.
- 9
Stir in garam masala and optional sugar. Adjust seasoning.
- 10
Finish with coriander and a squeeze of lemon.
Ingredients
- •2 tbsp neutral oil
- •1 tsp cumin seeds
- •1 medium onion, finely chopped
- •3 cloves garlic, minced
- •1 tsp grated ginger
- •2 medium tomatoes, blended or finely chopped
- •1–2 green chillies, slit (optional)
- •1 tsp ground coriander
- •1 tsp ground cumin
- •½ tsp turmeric
- •1–1½ tsp chilli powder
- •½ tsp garam masala
- •1½ tsp salt (to taste)
- •2 medium potatoes, cubed
- •250–300g firm tofu, cubed
- •½ cup water
- •½ tsp sugar (optional)
- •2 tbsp chopped coriander
- •Lemon wedge (optional)
Notes
- •For extra creaminess, stir in a few tablespoons of cashew cream at the end.
- •Extra-firm tofu holds its shape best.
- •This curry tastes even better the next day.