Tandoori tofu & mustard seeded potatoes

Vegan MoFo logoLast night, I decided, was going to be curry night, and Mr Thrifty concurred as he is always up for a good curry. I made an old favourite, and tried a couple of new dishes too.

Tandoori tofu, mustard seeded potatoes, succulent mountain mushrooms

I’ve made Succulent mountain mushrooms several times before; it’s easy and tastes waaay better than the mushroom dishes that our takeaway does (for starters, it isn’t swimming in oil… why do some restaurants think everything tastes better with a slick of oil on it?)

Then I tried my hand at tandoori tofu kebabs. They were really good, but somehow were lacking a certain je ne sais quoi. Perhaps because I forgot to sprinkle them with lemon juice & coarse salt before serving. Oops. Also, I think I pressed the tofu a bit too much, so I might skip that step next time.

I also wanted to make something with potatoes (cuz, ya just gotta have potatoes when you have a curry), and settled on Potatoes cooked with mustard seeds, from Madhur Jaffrey’s Eastern Vegetarian Cooking. The potatoes were golden and crunchy and delicious, and I’ll definitely be adding them to my rotation of Indian dishes.

3 Comments

  1. Boy am I glad I ate something before entering your site! That looks really good aaaaand yes why must everything be covered in oil! It’s so gross.

    “The potatoes were golden and crunchy and delicious”

    Yea I’m inlove!

  2. You would think I would have learned by now not to read your blog while eating a boring lunch on a break from work because I end up with a terrible case of food-envy! YUM I wish I could eat what you made. That looks so good. Oh and I totally agree about the oil thing as well–this is also often the case with badly cooked Thai food–frustrating! Nothing kills a dish for me faster.

  3. I make the potatoes with mustard seeds by adding curry powder and red pepper flakes….

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