In this Tofu Dum Kali Mirch, tofu is simmered in a sensational gravy which is prepared with browned onion, aromatic and exotic spices, coconut milk and a generous amount of black pepper. As the name suggests this dish has a good amount of Kali Mirch ( black pepper ) in the gravy. Then the whole dish is cooked with the Dum method (steam can't escape) so the flavours of all the black pepper infuse so well and all the flavours are retained in the curry.
This black pepper-infused gravy is to die for, I always start licking my fingers and the taste of the black pepper is so prominent. This gravy is so versatile, add paneer, tofu, any vegetables or non-veg protein. This gravy makes everything so delicious and extra special, even bland tofu gets jazzed up!
More Tofu Recipes - Roasted Butternut Squash Soup with Sumac and Tofu Croutons | Tofu, Mango and Coconut Curry | Vegan Kale and herby Tofu Curry | Beetroot, Tofu and English Mustard Rice | Tofu and Broken Wheat Cutlet | Vegan Sweet Potato & Tofu Kofta Curry |
Usually, this dish is prepared with Paneer ( Indian cottage cheese ) and it is hugely popular amongst the vegetarians (I've seen even non-vegetarians can't resist it too) and is served at dinner parties, get togethers or over the weekend when the whole family is there to enjoy. With paneer, however it can tend to become heavy and fattening, so to make it lighter I make with Tofu, and it is still just as enjoyable!
Notes:-
Vegetarians can replace tofu with paneer and coconut milk with cream.
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Tofu Dum Kali Mirch
Ingredients
- 1 packet fresh tofu 396g
- 2 big onion roughly chopped pyaz
- 4 tbsp. oil
- 1 tbsp. ginger-garlic paste adarak-lahsun ki paste
- 2 fresh green chillies finely chopped hari mirch
- 1 tsp. whole spices green cardamom, cloves and cinnamon
- salt to taste
- 1 can coconut milk 400ml
- 5-6 tbsp. tomato puree
- ½ tbsp. freshly ground black pepper Kali mirch
- 1 tsp. red chilli powder lal mirch
- ½ tsp. turmeric powder haldi
- 1 tsp. ground cumin jeera powder
- 1 tsp. ground coriander Dhaniya powder
- ½ tsp. dried fenugreek leaves Kasoori methi
- 1 teaspoon garam masala
- fresh coriander leaves for garnishing
Instructions
- Drain the water from the tofu.
- Cut the tofu into cubes and leave it aside.
- Heat one tablespoon oil in a heavy bottom pan and fry the onion until nice and brown but not burnt.
- In a mixer or blender add fried onion and add little water and make a smooth puree.
- Heat rest of the oil in the same pan, add whole spices.
- Once they crackle add ginger-garlic paste and green chillies.
- Let it cook for a minute then add pureed onion and let the mixture cook for another minute.
- Add tomato puree, cook this mixture for another couple of minutes or until the oil starts separating from the masala.
- Now add all the dry masala and kasoori methi and mix well.
- Add tofu cubes and mix gently, add coconut milk and a few tbsp. of water.
- Mix it and lower the heat totally.
- Cover the pan with kitchen foil and lid.
- Cook the tofu for 10 minutes on the lowest heat.
- Once it’s done, remove the kitchen foil and add garam masala.
- Mix well, garnish the curry with freshly chopped coriander and serve as a main course with naan or roti and salad.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Sasmita says
This tofu maker is such a handy gadget to have in kitchen. Love these kali mirch flavor of tofu. Lovely share with the use of coconut milk here 🙂
code2cook says
I love this product tofu press. Will see if I can get it here. This tofu dum kali mirch looking so perfect and rich in taste. Lovely clicks.