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. Do you like to read our blog? Then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest and Google+. So follow us if you can…We would love to keep in touch with you all:) If you make this recipe, please don’t forget to click a picture and hashtag it #jcookingodyssey. We really want to see 🙂
