Jun 292010

I love to improvise and play around with Indian cooking. To me, spices are like paints for an artist. Therefore, cooking is more of an art rather than a science. I like to use what I think would taste good. I often replicate a method rather than using a specific recipe. Substitutions are a rule rather than exception in my kitchen. In this case, I made my version of potatoes and tofu, Indian style.

Adjust oil and spices according to the amount of potatoes and tofu you are cooking, along with your preference. I used about a tablespoon of oil and 1/2 tsp of each spice for about 5 medium potatoes and 1/2 a lb of tofu.


* cumin
* oil
* potato
* tofu
* onion
* curry leaves
* ginger/garlic paste
* turmeric
* coriander powder
* mango powder (amchur)
* coconut
* mixed vegetables
* yogurt (optional)


Sauteeing diced potatoes with onion

Saute diced potato and tofu in oil, add spices and coconut.

With the addition of tofu and coconut

Add water and let potato cook. Add mixed vegetables (fresh or frozen). Add about a 1/2 cup of yogurt for a creamy taste and top with cilantro.

Potato and Tofu Curry with Coconut

Serve with naan. Great as a wrap filling as well.


  One Response to “Potato and Tofu Curry with Coconut”

  1. potato and tofu curry its great inspiring recipe .i am very glad to see this recipe in your blog because i am old visitor of your website and your stuff are really cool.just keep it up.

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