Kashmiri cuisine traces back to centuries of tradition, spices and methods of cooking. While predominantly a meat centric cuisine, the vegetarian dishes hold their own and are unparalleled. History has documented well known saints of Kashmir to have been vegetarian for spiritual reasons. The cuisine has evolved over the centuries absorbing influences from settlements and migrations.
The original recipe for this dish uses paneer (cheese), but I’ve created a lighter, plant-based version by substituting it with tofu. Traditionally, both the cauliflower and paneer are fried, but I’ve kept this recipe healthier by using just 1 teaspoon of oil. Of course, you can add more oil to suit your taste. This version shows that you can still enjoy all the rich flavors of the dish without needing a lot of oil.
In this recipe, the cauliflower florets are blanched in turmeric water for 2 mins. The Tofu is soaked in salt, turmeric and baking soda and then air fried at 410F for 15 mins until brown and spongy. You can also bake at 400 or pan fry.
“Dum” is a technique that is essentially slow sealed cooking. The cooking pots can be sealed by using a flour dough between the pot and the lid and placed on hot coals which are also added on the top on the lid. Of course this can also be accomplished in the oven. I used a simpler route and used a heavy cast iron pan which strong lid and used medium/low heat on my stove.
A little about the aromatic spices I have used:
- Cloves: Dried flower buds that contain antiseptic properties and help in preserving food
- Fennel Powder: Ground fennel commonly used to flavor sauces and stocks
- Dry Ginger Powder: Fresh ginger is dried and then ground and has a distinct flavor aside from its healing properties
- Garam Masala: A mix of dry roasted spices that varies from household to household
- Asafoetida: a spice derived from the plant Ferula assa-foetida – a very distinct flavor and a pinch is all you need.
- Turmeric powder: Dried and ground root like ginger. Add the beautiful orange color.
Dum Gobi with Tofu - a Kashmiri recipe
A beautiful and light plant-based kashmiri recipe
Ingredients
- 1/2 cauliflower, cut into florets
- 6–8 pieces tofu (pressed)
- 2 onions, thinly sliced
- 1/2 tsp fennel powder
- 1 tsp turmeric
- 1/2 tsp dry ginger powder
- 1/2 tsp red chili powder
- 1/4 tsp asafoetida (hing)
- 5 cloves
- 1/2 tsp garam masala
- Salt to taste
- 1 tsp oil (mustard oil preferred)
- Extra turmeric (for soaking/blanching)
Directions
- Blanch cauliflower Blanch florets in boiling water with a little turmeric for 2 minutes. Drain and set aside.
- Prepare tofu Soak tofu in water with salt, turmeric, and a 1/2 tsp baking soda for 15 minutes (no longer). Rinse and drain. This technique is to make it spongy. Air fry at 400°F for 15 minutes until golden, or pan-fry or bake at 400 degrees for 20 mins.
- Create the base Heat oil in a heavy pan. Add cloves, then sliced onions. Cook until light brown.
- Add spices & vegetables Add fennel powder, turmeric, ginger powder, chili powder, and hing. Add cauliflower and tofu. Mix well with a light hand.
- Simmer (dum cooking) Add 1/2–3/4 cup water. Cover tightly and cook on low heat for about 15 minutes.
- Finish Sprinkle garam masala and mix gently.
Serving Suggestion
Serve hot with rice and a chutney on the side.
Food For The Soul 