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A hearty Rajasthani classic gets a modern twist! Baby potatoes and pearl onions are simmered in a spicy, tangy yogurt-based gravy, with added firm tofu for a satisfying protein boost. A perfect curry for rotis.
For 4 servings
Prepare Ingredients
Shallow-Fry Tofu
Prepare the Tempering (Tadka)
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A hearty Rajasthani classic gets a modern twist! Baby potatoes and pearl onions are simmered in a spicy, tangy yogurt-based gravy, with added firm tofu for a satisfying protein boost. A perfect curry for rotis.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 350.92 calories per serving with 13.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Onions and Build Gravy
Simmer the Curry
Finish and Garnish
Replace tofu with 200g of paneer cubes. Shallow fry the paneer just like the tofu until light golden before adding to the gravy.
Use a thick, unsweetened plant-based yogurt (like cashew or coconut yogurt) instead of dairy curd. Ensure it's suitable for cooking to avoid splitting.
Incorporate 1/2 cup of green peas or sliced bell peppers along with the pearl onions for added nutrition and texture.
For a richer, restaurant-style gravy, add 2 tablespoons of cashew paste along with the ginger-garlic paste.
Tofu is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which can help improve digestion and maintain a healthy gut microbiome.
Spices like turmeric, cumin, and fennel are not just for flavor; they are packed with antioxidants and have anti-inflammatory properties that support overall wellness.
Potatoes provide complex carbohydrates, which are a primary source of energy for the body, helping to keep you feeling full and energized for longer.
One serving of this dish contains approximately 300-350 calories, depending on the type of oil and curd used. This estimate includes carbohydrates from potatoes, protein from tofu and curd, and fats from the oil.
Yes, it's a well-balanced and healthy dish. It provides plant-based protein from tofu, probiotics from curd, complex carbohydrates from potatoes, and beneficial compounds from various spices. Using minimal oil makes it even healthier.
Yogurt curdles due to high heat or sudden temperature changes. To prevent this, always use full-fat, room-temperature yogurt, whisk it with a stabilizer like besan, and add it to the pan on very low heat while stirring continuously until it comes to a gentle simmer.
Absolutely. If you can't find pearl onions, you can use 1 large red onion. Chop it into large, 1-inch chunks or separate the petals to mimic the texture and size of pearl onions.
Yes, this recipe is naturally gluten-free. Just ensure that your hing (asafoetida) is pure and not compounded with wheat flour, which is a common practice. Look for a brand that is certified gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it in a pan over low heat, adding a splash of water if the gravy has thickened too much. Avoid microwaving as it can sometimes alter the texture of the yogurt gravy.