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 :)

PS- in Hindi this is traditionally called Jeera Aloo!

Quick Tofu Marinade:

  • 1 box lite firm tofu (I use Nasoya)- diced
  • 1 tbsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric
  • 4 tbsp cilantro– washed and finely chopped
  • lemon juice- from half a lemon
  • 1 tbsp salt
  • coarse black pepper- few grinds
  • 3-4 green chilies– finely minced
  • 1 tbsp ginger– freshly grated

Saute Ingredients:

  • 1 large potato- cleaned, boiled, peeled and diced
  • 1/2 cup red cherry tomatoes- sliced in half
  • 4-5 curry leaves
  • 2-3 green chillies– sliced in half
  • 1 tbsp cumin seeds
  • 2 cloves garlic- crushed and minced
  • 1 tbsp ginger– freshly grated
  • 1 tbsp turmeric
  • lemon juice- from half a lemon
  • 1/4 cup cilantro– washed and chopped
  • 1 tbsp salt (or to taste)
  • coarse black pepper- few grinds
  • 1 tbsp vegetable oil
  • PAM– original flavor

For the Marinade:

1. In a small bowl mix together cumin, 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.

For the Saute:

1. In a medium-sized skillet spray with PAM and add oil, set 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- these pop and shoot out little spritz of oil, so don’t stand to close! Wait until the leaves have finished popping. Add sliced chilies and garlic. Toss everything together for about 1 minutes until fragrant.

2. 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. You want the tofu and potato to be well coated with all the spices and the tofu to get seared (brown) on each side.

3. After the tofu and potato are soft, add chopped cilantro (reserve a little for garnishing) and sliced tomatoes. Saute on low heat making sure everything is coated. Taste for salt and lemon juice.

4. Place in a serving dish and top with reserved cilantro. Serve with a lemon wedge and rice or chappati.

Serves 4


8 thoughts on “Spicy Cumin Potatoes with Green Chili Tofu

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  2. This looks really good! Didn’t know about National Potato day, but now that I do I’ll be sure to include them into my day!

    Love all the freshness and spiciness in this dish!

    1. hey, thanks! yah i didnt know about it either so don’t worry! Its a really easy dish to make- and today I rolled up the leftovers in a chappati (or naan), drizzled some chutney and it was awesome! Let me know if u try it out:)

    1. yah they would! yummy! and since you’re the “leftover queen” you might find it interesting that today i rolled up the leftovers in chappati (or naan indian bread), drizzled it with some coriander chutney and it was really good!

  3. Hi. I was so happy to visit Twitter and find a link to your delish potato-day dish! Veg is my dietary style, too, and I love potatoes (it’s in my Irish genes, I think… in any case, there are a *lot* of potato recipes in my cookbook). I’ll be trying this recipe soon! Thanks.

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