Aloo tofu curry
Curries With Bumbi · ♥ 215 likes · 11.5K views · 10 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 tbsp oil
- 16 oz tofu
- 1 whole dry red chili
- 2 whole dried bay leaf
- 3 whole green cardamoms
- 614 g potatoes
- 30 g grated ginger
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp sugar
- ¼ tsp garam masala powder
Fry the tofu in a single layer on medium-high until golden brown (deep brown for a chewier outside, just heated through for softer); remove.
- 1 whole cinnamon stick
Add more oil, then the whole spices: dry red chili, bay leaf, green cardamoms and a small cinnamon stick.
- jeera or cumin seeds
- salt
Add cumin seeds and let them splutter; add the potatoes, sprinkle salt and fry on medium-high until golden brown.
Mix grated ginger, Kashmiri red chili powder, turmeric and cumin powder with some water into a paste.
Spice paste and sugar
- water
Add sugar to the browned potatoes, then the spice paste; stir on medium heat a few minutes until grainy and the ginger is well fried.
- tomatoes
- water
Add the tomatoes and a few tablespoons of water; cover a few minutes, stirring now and then, until the tomatoes are pulpy and mushy.
Softening the tomatoes
- 1 cup water
Add about a cup of water, cover on low heat about 10 minutes so the tofu soaks up the spices.
Simmering the tofu in the gravy
Add water for more gravy if wanted, taste and adjust salt; discard the bay leaves and cinnamon stick.
- 1 tsp ghee
Warm a teaspoon of ghee in a separate pan over medium heat, take off heat when just warm, add garam masala and add immediately to the curry.
Garam masala in warm ghee