Jaipuri Aloo Pyaaz with Tofu

Name: Jaipuri Aloo Pyaaz with Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 400 g potato (peeled and cut into medium cubes); 3 pcs onion (medium, thickly sliced); 200 g tofu (firm, pressed and cubed); 2 tbsp oil; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 inch ginger (finely chopped); 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch dry mango powder; 1 pinch garam masala; 0.5 tsp salt; 0.25 cup water; 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.2/5(28)

TASTE SCORE

8/10

This Jaipur-style dry sabzi brings together tender potatoes, sweet onions, and tofu in a spiced masala that clings to every bite. It is hearty, homely, and made to be scooped up with roti or served beside dal and rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

226 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prep the vegetables and tofu.
1.Peel and cube the potato into medium pieces.
2.Slice the onion thick so it stays slightly chunky in the sabzi.
3.Press the tofu well and cut it into medium cubes.
4.Chop the ginger, slit the green chili, and keep the spices ready.
saute · ~5 min
Brown the tofu lightly.
Heat 1 tbsp oil in a wide pan over medium heat. Add the tofu cubes and cook until lightly golden on 2 or 3 sides, then remove to a plate.
TIPDo not move the tofu too often or it may break before it forms a light crust.
temper · ~1 min
Crackle the whole spices.
Add the remaining 1 tbsp oil to the same pan. Add cumin seeds and fennel seeds and let them sizzle for a few seconds until fragrant.
saute · ~6 min
Cook the onions, ginger, and chili.
1.Add the sliced onion and mix well with the spices.
2.Add chopped ginger and slit green chili.
3.Cook over medium heat until the onion softens and turns lightly golden, about 5 to 6 minutes.
saute · ~3 min
Add the potatoes and ground spices.
1.Add the cubed potato and stir to coat it in the onion mixture.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Mix well and cook for 2 minutes so the masala coats the potatoes.
TIPKeep the heat moderate once the powdered spices go in so they toast without burning.
simmer · ~12 min
Cook until the potatoes are tender.
Pour in the water, cover the pan, and cook on low heat until the potatoes are tender but not mushy, about 10 to 12 minutes. Stir once or twice so the masala does not catch at the bottom.
saute · ~3 min
Finish with tofu and dry spices.
Add the browned tofu, dry mango powder, garam masala, and lemon juice. Toss gently and cook uncovered for 2 to 3 minutes until the masala looks dry and clings to the potato, onion, and tofu.
garnish
Garnish with cilantro.
serve
Serve hot with roti or as part of a thali.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu thoroughly before browning so it takes on a light crust and does not steam in the pan.
2
Use a wide pan so the onions and potatoes cook in a single layer and the sabzi stays dry rather than soggy.
3
Slice the onions thick, not thin, so they soften and sweeten without disappearing into the masala.
4
Check the potatoes with the tip of a knife; they should be tender but still hold sharp edges for a proper dry sabzi.
5
Add the amchur, garam masala, and lemon only at the end to keep their aroma bright and the tang clean.
6
If the masala looks wet after the potatoes are done, cook uncovered for a few minutes until it coats each cube.
7
This sabzi tastes even better after 15 to 20 minutes of resting, when the potatoes and tofu absorb the spices.