Jaipuri Aloo Pyaaz with Tofu
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
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Ingredients
- b.Ensure baby potatoes are boiled until fork-tender, then peel them. Press the tofu block for 15 minutes to remove excess water, then cut into 1-inch cubes.
- c.In a medium bowl, whisk the room-temperature curd until completely smooth. Add the besan, turmeric powder, Kashmiri red chili powder, and coriander powder. Whisk again to form a lump-free paste. Set aside.
- 2
Step 2
- a.Shallow-Fry Tofu
- b.Heat 2 tbsp of oil in a heavy-bottomed pan or kadai over medium-high heat.
- c.Carefully place the tofu cubes in a single layer. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crisp on all sides.
- d.Remove the fried tofu with a slotted spoon and set aside on a plate.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.In the same pan, add the remaining 2 tbsp of oil and heat over a medium flame.
- c.Add the cumin seeds, mustard seeds, and fennel seeds. Allow them to crackle and become fragrant, which should take about 30-40 seconds.
- d.Add the hing and broken dried red chillies. Sauté for another 10 seconds.
- 4
Step 4
- a.Sauté Onions and Build Gravy
- b.Add the peeled pearl onions to the pan. Sauté for 4-5 minutes until they turn translucent and develop light golden-brown spots.
- c.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- d.Reduce the heat to the absolute lowest setting. Slowly pour in the whisked yogurt-spice mixture while stirring continuously and vigorously. This is crucial to prevent the curd from splitting.
- e.Continue to cook on low heat, stirring frequently, for 5-6 minutes until the gravy thickens and you see oil separating from the sides.
- 5
Step 5
- a.Simmer the Curry
- b.Once the gravy is cooked, add the boiled baby potatoes, fried tofu, and salt. Gently mix to coat everything well with the gravy.
- c.Pour in 1 cup of warm water, stir, and bring the curry to a gentle simmer.
- d.Cover the pan with a lid and let it cook on low heat for 8-10 minutes. This allows the potatoes and tofu to absorb the flavors of the gravy.
- 6
Step 6
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala.
- c.Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry.
- d.Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving hot with roti, naan, or paratha.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent yogurt from curdling, ensure it's at room temperature, whisked well with besan, and added to the pan on the lowest possible heat while stirring constantly.
- 2Pressing the tofu is essential. It removes water, allowing the tofu to become crispier when fried and absorb the gravy better.
- 3Using warm water in step 5 helps maintain the temperature of the curry and prevents the yogurt from splitting due to a sudden temperature drop.
- 4For a richer flavor, you can lightly prick the boiled potatoes with a fork before adding them to the gravy.
- 5The combination of cumin, mustard, and fennel seeds is key to the authentic Rajasthani flavor. Do not skip them.
Adapt it for your goals.
Protein Swap
Replace tofu with 200g of paneer cubes. Shallow fry the paneer just like the tofu until light golden before adding to the gravy.
Vegan VersionVegan Version
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.
Add VegetablesAdd Vegetables
Incorporate 1/2 cup of green peas or sliced bell peppers along with the pearl onions for added nutrition and texture.
Creamier GravyCreamier Gravy
For a richer, restaurant-style gravy, add 2 tablespoons of cashew paste along with the ginger-garlic paste.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Tofu is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
Promotes Gut Health
The use of curd (yogurt) introduces beneficial probiotics into the dish, which can help improve digestion and maintain a healthy gut microbiome.
Rich in Aromatic Spices
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.
Sustained Energy Release
Potatoes provide complex carbohydrates, which are a primary source of energy for the body, helping to keep you feeling full and energized for longer.
Frequently asked questions
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.