One of my favorite dishes to make when I am cooking at home is Tofu Aloo Galub. It is easy and delicious, with a spicy kick that will leave you wanting more! This dish has an Indian twist to it, as the main protein comes from tofu rather than meat. Just because this meal is vegetarian does not mean it isn’t filling or flavorful. With rich spices like ginger, turmeric, cumin, and coriander mixed in with potatoes and peas, there’s plenty going on here for any palate!
Indian spicing is one of my favorite things to cook with because it allows me to get creative in the kitchen while still getting a dish that tastes traditional. In this recipe, I have used potatoes as well as tofu for protein – feel free to substitute any vegetables you may prefer instead! Other typical ingredients include onion, garlic, bell pepper (capsicum), ginger-garlic paste or fresh grated root ginger, turmeric powder, cumin seeds/powder and coriander seed/powder. Feel free to add more spices if desired or try different combinations such as adding curry leaves along with other herbs like basil or thyme. This dish features both green peas and ground peanuts to make it extra flavorful, along with a few other ingredients.
Mince the onion and garlic until they are finely chopped. Finely grate or chop the ginger root (or substitute fresh grated ginger), add cumin seed/powder, coriander powder and turmeric power while you’re cutting them up for even distribution of flavor during cooking. Chop your potatoes into cubes before adding them into the pan on medium heat- cook these in water first if needed! Add some salt to taste as well as just enough oil so that it is slick but not too much – about one tablespoon should do just fine. Once the potatoes have cooked through completely turn off the stovetop heat under this pot- put all of those vegetables aside and set them aside for the moment.
Now that you have your potatoes cooked and cooled, it’s time to start cooking the tofu! Add about two tablespoons of oil – any kind will do- into a deep nonstick skillet or wok on medium heat. When hot add in approximately one cup of cubed firm tofu (pressed if needed). Cook this until it is lightly browned on all sides but not burnt and then turn off stovetop heat as well. Now mix together garlic, ginger root and onion with cumin seed/powder, coriander powder and turmeric power once again- adding those vegetables from before too so they can cook through thoroughly without burning anything else up. Let these ingredients simmer while you prepare rice according to package instruction.
Place the tofu and two tablespoons of water in a blender or food processor to start mixing it up with any leftover oil from before- this will make for an awesome sauce later on! And then once your rice is cooked add that too, making sure not to overcook it. Add salt and pepper as well if desired (a teaspoon each). Now time for garnishes: you can either serve them raw like cucumber slices, chopped cilantro or some almonds/pine nuts but I prefer mine slightly warmed so they’re crunchier – just put these ingredients into a microwave safe dish with one tablespoon of water per cup of garnish until tender; this should take about 30 seconds depending only on how much there is. You’ll then want to squeeze some lemon on top before serving to get that added citrus flavour, and voila! You’re done.
How to make tofu more delicious?
The answer is adding Indian spices to it. This recipe features a Tofu Aloo Galub dish that includes the three main ingredients: tofu, potatoes and garlic cloves. Garam masala adds an aromatic taste to this vegan and vegetarian meal, while cumin enhances the flavor of fried onions. The curry powder makes for a spicy mix in our pot gently simmering with ginger paste, turmeric powder and vegetable broth.
This exotic combination of flavors produces such rich tasting food where every ingredient complements one another beautifully!
Tips for making tofu:
-Boil water, add salt and tofu to a pot. Bring the mixture to boiling point then lower heat until it has started bubbling again before turning off the stove. Make sure you stir with spatula or wooden spoon because this will help release air bubbles from inside the tofu so that they can escape during cooking process. Once cooked, do not let your tofu sit in hot water for too long after taking out of boiling water as this may cause some pieces turn into mushy and lose their shape.
Tips on making Aloo Galub:
-Soak potatoes (cut them into medium size chunks) overnight in cold salted water which should cover at least half its volume; preferably use sea salt or kosher salt instead of table salt
-Boil potatoes, drain and put them back into the pot. Add enough water to cover approximately half of its volume then add in turmeric powder, coriander powder (diluted), fennel seeds and cumin seeds; bring it to boil until five minutes after boiling point is reached before turning off the stove
-Add boiled eggs or a hardboiled egg if desired according to your preferences
-Combine cooked aloo galub with fried tofu using wooden spoon so that you get some chunks of potato within mixture as well as pieces of crispy tofu on top while stirring
-Enjoy Tofu Aloo Galub!