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.

Tofu dum kali mirch served in a serving bowl with a serving spoon - 2

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.

How to make Avocado Gelato | Avocado Gelato is a perfect summer dessert and treat that is bursting with flavours of avocado. It is eggless, rich and deliciously ultra-smooth. It is so easy to make, with minimal ingredients. Well, you might want to call it AVOLATO!

Avocado Gelato is a perfect summer dessert that bursting with intense flavours of avocado. It is eggless, rich and deliciously ultra smooth and creamy that is so easy to make with a few ingredients. - 3

This year we are facing HOTTEST summer ever, and I’m telling you this heat is ridiculous. For any Brits, 30C on holiday is amazing, 30C in UK is unbearable, us British we’re not built for this weather. Since beast from the east left us, temperatures keep rising. As soon as I wake up and feel the heat, or put my foot in the garden feels like I am in Italy, not in London. For me it is far too hot to do anything, except just relaxing on the sofa with the fan on and indulging in some chilled or frozen treats!

Our menu is filled with more fruits, salads and healthy drinks.. continuously homemade yogurt is being made twice in a day and making Chaas (Spiced buttermilk-yogurt drink) to keep ourselves hydrated, never seen so many watermelons being used in my kitchen and occasionally treating ourselves with Ice creams and Faluda.

More Eggless Ice Cream Recipes – Kesar Pista (Saafron Pistachio) | Caramel – Dulce de leche | Cookies ‘N’ Cream | Sugar-free mango, Basil and Cashew yogurt popsicles | Mango Ginger Kulfi

Because of warmer weather, some of the fruits and vegetables are abundantly available and very inexpensive too, such as mango, pineapple, peach and avocado! We have been binging on avocados, per day between four people almost 8-10 avocados easily finish..at one time I had almost 2 dozens of avocado sitting on my worktop, because of warm weather they were ripening so quickly that I had to make a decision to use them, so settled with Avocado gelato.

More Avocado Recipes- Pistachio, Avocado Butter toast with roasted mushroom and tomato | Avocado, Basil and Orange Pesto | Vegan Avocado and Mango Sushi | Avocado and Methi Paratha

On our recent trip to Lake Como, Italy we gorged on gelato. A trip to Italy without gelato is not complete. On every corner, we found Gelateria. I was amazed to see so many flavours, and in 3 days I almost tried ten flavours, for me Mango, Coconut with passionfruit were winners.

Taking inspiration from Italy’s gelato, I decided to make Avocado gelato. We couldn’t believe how amazing it turned out, the creamiest ice cream ever, if I have to describe in one word it has to be phenomenal, surely this gelato is not on a healthy side just because there is an avocado in there, it’s sheer indulgence!

Notes:- As I said above we are having sweltering English summer, there was no other way to keep this gelato in a good shape for pictures, so a couple of quick clicks for you guys. I totally take the blame for not taking good pictures, in fact, it nowhere does justice to the yummiest gelato that is there in that bowl.

I have used an ice cream machine to make this recipe.

  • 4 medium avocado
  • 1 tin sweetened condensed milk (397g)
  • 1 lime
  • Few drops of Vanilla extract
  • 300ml single cream
  • 150ml full-fat milk

Method:- Freeze your ice cream maker according to manufacturer instructions. Peel the avocado and remove the stone. Place it in the blender and squeeze the lime juice. Blend until very smooth. Add condensed milk, and full fat milk and blend again. Add vanilla extract and pulse once more. Transfer the mixture in a big container or bowl then add cream and whisk and mix well. Wrap the container with the cling film and leave it to chill in the refrigerator for at least 3 hours. Once ready to churn the gelato, bring out the ice cream maker and pour all the avocado mixture into the maker. Start churning at a low speed for not more than 15-20 minutes. Transfer the mixture into the container and freeze it. Once it gets harden, serve. Enjoy!!!