Tofu Aloo Gobi (Cauliflower and Potato Curry)

tofu aloo gobiWe’ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. It’s a vegetarian/vegan standard. This simplified rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes. Photo courtesy of In My Box: An Exploration of My CSA Box.

Serves: 4 to 6

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 medium-large red-skinned or golden potatoes, peeled and diced
  • 1 medium head cauliflower, cut into small florets
  • 2 teaspoons grated fresh or jarred ginger
  • 2 teaspoon garams masala or good-quality curry powder, or to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dry mustard
  • 8 ounces firm or extra-firm tofu, sliced, blotted,
    and cut into small dice (see note)
  • 2 medium or 3 Roma tomatoes, diced
  • 1/2 cup frozen green peas
  • 1/4 cup minced fresh cilantro, optional
  • Salt to taste

Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.

Add the potato and about 1 cup water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.

Add the cauliflower, then sprinkle in the spices, and continue to simmer gently for 5 minutes.

Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

Note: Don’t like/don’t use tofu? Simply omit it; there’s only 8 ounces used here and the dish will be just as good without it; or substitute a cup or so of chickpeas.

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8 comments on “Tofu Aloo Gobi (Cauliflower and Potato Curry)

  1. Nava Post author

    Claudia, it serves 4 to 6, which I just added–sorry, the servings were left out. I had a couple of troublesome editing glitches with this one, yikes!

  2. Pingback: Chickpea Aloo Gobi (Cauliflower & Potato Curry) | Kid Tested Firefighter Approved

  3. Misty

    Next time, I will simmer the cauliflower first instead of the potatoes. The potatoes ended up just a big mush and the cauliflower wasn’t cooked through. Still hard. Otherwise, yum!

  4. Nava Post author

    Misty, it depends on the kind of potatoes and how small you cut the cauliflower. I amended the recipe to say “red-skinned or golden potatoes,” because these cook fairly quickly but hold their shape. If you use russet potatoes, they will break down and become mushy. So I should have been more specific. Sorry this didn’t come out right for you. Hope you try it again with these kinds of potatoes, and make sure the cauliflower florets are cut small!

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