Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce


Inspired by VeganRicha


INGREDIENTS

  • 1 tsp vegetable oil

  • 3 bay leaves

  • 3 green cardamom pods opened

  • 3 cloves

  • 2 inch cinnamon stick

  • 1/2 red onion, chopped

  • 1 medium tomato

  • 1 tbsp tomato paste

  • 4 cloves of garlic

  • 1/2 inch ginger

  • 1 package of vegan chicken

  • 1 green chile

  • 3/4 cup water

  • 1 tsp cayenne pepper

  • 1/2 tsp turmeric

  • 1 tsp ground cumin

  • 3/4 tsp salt

  • 1/2 tsp brown sugar

  • 2 cup soy curls (dry, not rehydrated)

  • 1/2 cup Non dairy yogurt

  • 3/4 cup coconut milk

  • 3 tsp dried fenugreek leaves (kasoori methi)

  • garam masala to taste

  • 1/4 cup cilantro for garnish

DIRECTIONS

  • Add the oil to a pot and wait for it to get hot. Add the whole spices and mix for 30 seconds until fragrant, then add the minced onions and saute until translucent.

  • Put the tomato, tomato paste, garlic, ginger, chili with 3/4 cup water on your high-speed blender.

  • Add ground spices and mix them in. Add tomato mixture to the IP and mix it in. Switch off saute mode.

  • Add the dried soy curls, salt, sugar, dairy-free yogurt and mix in. Close the lid and pressure cook for 15 mins, natural release.

  • Open the lid and add the coconut milk and bring to a boil. Taste and adjust salt and flavor.

  • Mix the garam masala and fenugreek leaves. The fenugreek leaves can be toasted in advance and mixed as needed.

  • Serve garnished with cilantro, cayenne pepper, and some freshly cut lime wedges. Tastes best with toasted bread.

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