This healthy and easy hummus recipe is sure for this summer which is prepared with real mango pieces and to add some fiery kick there is a fresh red chilli thrown in it too. This fruity hummus can be eaten with fruit as a healthy snack or just indulge in with some tortilla crisps.

I first came across various flavours of houmous whilst I was wandering through the world-famous Naschmarkt in Vienna , Austria. There were rows and rows of different houmous recipes that we were spoilt for choice! Since then, I have been meaning to recreate some of those recipes back home.

Recently, there has been a surge of fruit and vegetables in the shops. Really good quality produces at much lower prices. One such fruit has been mangoes. It’s rare that you get such sweet mangoes available in UK supermarkets! So naturally, I bought more than I could eat! I had planned to make a houmous dip any for the sports anyway, so thought it would be a good idea to try out mango houmous instead!

Normally, I like to stick to traditional recipes, but when you’ve eaten a lot of the traditional recipe, it feels good to venture out a bit more. Plain houmous has become a staple in our household so a little change up here and there is exciting.

More Hummus Recipes:- Thai green curry hummus | Sumac hummus | Roasted pumpkin spice and garlic hummus | Roasted spicy aubergine hummus

And am I glad that I made that change! The houmous felt so light and fresh. You could really taste the mango flavours but it still didn’t overpower the meal that we ate it with. We added it to Arabic bread, falafel, salad and other dips. A match made in heaven! I spent less time in the kitchen and still got the same fabulous and flavoursome results. It’s a WIN-WIN situation don’t you think? 😉

Ingredients

  • 250 g boiled and drained chickpeas in Instant Pot
  • 1 fat garlic clove
  • 100g fresh mango pieces
  • 1/2 fresh red chilli chopped
  • Salt to taste
  • 2 tbsp. coconut milk ( optional )
  • 2 tbsp. coconut oil
  • 2 tbsp. lemon or lime juice
  • Few fresh leaves of coriander ( optional)

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!

Tofu dum kali mirch served in a serving bowl with a serving spoon - 1

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 tbsp 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.

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.