Indian Spicy Cumin Potatoes With Green Chili Tofu
Today is National Potato Day! Don’t worry I wasn’t aware of it till this morning either, hehe. But I decided to create a fast, spicy and healthy Indian dish. Ok let’s face it everyone probably has potatoes lying around at home, and if you don’t have any tofu, it’s no biggy! This dish is designed to be eaten in a bunch of different ways! No rules here! You can serve it with Basmati rice, chappati (thin Indian breads) or eat it on its own as an appetizer! If you have leftovers and want to make lunch for the next day, then just put some potato mixture between two slices of bread, and cook in a pressed sandwich maker. This dish has endless possibilities and the whole family will love it! The smoky flavor of cumin combined with curry leaves and ginger-garlic make this dish robust and filling. Hope you enjoy my creation
Total Steps
5
Ingredients
24
Tools Needed
6
Ingredients
- 1 box lite firm tofu (I use Nasoya), diced
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 4 tablespoons cilantro, washed and finely chopped
- 1/2 lemon lemon juice
- 1 tablespoon salt
- grinds coarse black pepper
- 4 units green chilies, finely minced
- 1 tablespoon ginger, freshly grated
- 1 large potato, cleaned, boiled, peeled and diced
- 1/2 cup red cherry tomatoes, sliced in half
- 5 leaves curry leaves
- 3 units green chilies, sliced in half
- 1 tablespoon cumin seeds
- 2 cloves garlic, crushed and minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon turmeric
- 1/2 lemon lemon juice
- 1/4 cup cilantro, washed and chopped
- 1 tablespoon salt
- grinds coarse black pepper
- 1 tablespoon vegetable oil
- PAM original flavor cooking spray
Instructions
Step 1
In a small bowl, mix together cumin powder, coriander powder, and turmeric. Add diced tofu and toss until covered. Add chilies, ginger, salt, pepper, and cilantro. Toss until everything is coated well. Set aside.
Step 2
In a medium-sized skillet, spray with PAM and add oil. Set the skillet over medium-high flame. Add cumin seeds and wait for them to pop. Standing a little away from the stove, add curry leaves (be careful as they may pop and shoot out oil). Wait until the leaves have finished popping. Add sliced chilies and garlic. Toss everything together for about 1 minute until fragrant.
Step 3
Add potato, sprinkle with turmeric and grated ginger. Combine well and saute for about 3-4 minutes. Add the marinated tofu and toss all together, sauteing for about another 3-4 minutes. Add lemon juice. Continue cooking until the tofu and potato are well coated with spices and the tofu is seared (brown) on each side.
Step 4
Once the tofu and potato are soft, add chopped cilantro (reserving a little for garnishing) and sliced tomatoes. Saute on low heat, ensuring everything is well coated. Taste for salt and lemon juice and adjust if necessary.
Step 5
Place the dish in a serving dish and top with reserved cilantro. Serve with a lemon wedge, and with rice or chappati.