Kasuri Malai Murg is a flavorful, creamy Indian chicken curry with a fenugreek cream sauce. On this vegan version, we use tofu and chickpeas for the proteins in a flavorful vegan curry sauce spiced with cardamom, ginger, and fenugreek.
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The sauce for this fragrant, Mughal curry is seriously bursting with flavor! The subtle earthy notes of black cardamom and clove, spice from ginger and black pepper, bitter sweet flavor from fenugreek(kasuri/kasoori methi) all in a creamy sauce to envelop whatever protein or veggies that you just like. This Mughlai Indian sauce is ideal witb crisped up pieces of tofu and toothsome chickpeas that nestle in that wealthy, spiced gravy.
It’s perfect served with naan or over rice for a straightforward, weeknight meal, however it’s special enough to serve on special occasions.
Why You’ll Love Vegan Kasuri Malai Murg
- It’s wealthy, creamy, flavorful sauce with tender chunks of tofu and toothsome chickpeas.
- Naturally gluten-free.
- Soy-free and nut-free options.
- Easy, vegan weeknight dinner.
- Amazing Indian flavor
More Vegan Chicken Recipes
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Kasuri Malai Murg Tofu
Kasuri Malai Murg is a flavorful, creamy chicken curry. On this vegan version, we’re using tofu and chickpeas for the proteins in a flavorful vegan curry sauce spiced with cardamom, ginger, and fenugreek.
Servings: 4
Calories: 286kcal
Ingredients
For the protein:
- 7 oz (198.45 g) firm or extra-firm tofu , pressed for at the very least quarter-hour after which torn into organic pieces
- 1 cup (164 g) cooked chickpeas
- 1 teaspoon lime juice
- 1 tablespoon ginger-garlic paste or minced 1/2 inch ginger and a pair of cloves garlic
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri chili powder or use paprika
- 1 tablespoon non-dairy yogurt or non-dairy cream of alternative
For the sauce:
- 2 teaspoons vegan butter or use oil
- 2 whole cloves
- 1/4 teaspoon black peppercorns
- 1 black cardamom pod barely open
- 1 1/4 cup (200 g) finely chopped red onion
- 1 tablespoon ginger-garlic paste or 1/2 inch ginger and 4 cloves garlic, minced
- 2 tablespoons tomato puree or use 1 tablespoon tomato paste
- 1/2 to 1 teaspoon garam masala
- 2 teaspoons dried fenugreek leaves, kasuri methi
- 1 teaspoon Kashmiri chili powder or use paprika
- 1/4 teaspoon ground cardamom
- 1 cup (236.59 ml) cashew cream ( 3/4 cup raw cashews blended with 1 cup of water.)
- 1/2 teaspoon salt more as needed
Instructions
Bake the proteins.
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Press for 15 mins and tear the tofu for those who haven’t already and add it to a big bowl. Add the chickpeas, lime juice, ginger garlic paste and non-dairy yogurt and blend. Mix the spices in a small bowl and sprinkle all of them over and toss well to coat. Transfer the mixture to a parchment-lined baking sheet. Bake at 400º F (205 c) for 18-20 minutes.
Meanwhile make the sauce.
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Heat the butter in a big skillet over medium heat. Add the cloves, black peppercorns and black cardamom. Cook for a minute or until fragrant. Then add the onion and a superb pinch of salt and cook until the onion is golden. This may take anywhere from 7-10 minutes. Add just a few splashes of water in between to assist the onions brown evenly.
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Proceed to cook, stirring occasionally, until golden. Then add the ginger-garlic paste, tomato puree or tomato paste, the spices, and 1/4 teaspoon salt and blend in. Cook for two minutes, then add the cashew cream and remaining salt and blend in.
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Bring to a boil. Add 1 cup of water to thin out the cream a bit bit and produce to a boil again. (Adjust water amount based on how saucy you wish the dish)
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Add within the baked tofu-chickpea mixture and blend to coat well. Switch off the warmth. Taste and adjust salt and flavor.
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Garnish with some pepper flakes and cilantro. Serve with roti, Naan, flatbread or rice.
Notes
Nutfree: , use a nut free non-dairy cream or use coconut cream. You may also make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a combination of tofu and pumpkin seeds.
Soyfree: use 2 cups cooked chickpeas or a combination of beans and roasted veggies
substitutes for spices
- black cardamom: use green cardamom as an alternative
- Cloves- use 1/8 teaspoon ground cloves and add later with other ground spices
- black peppercorns- omit
Nutrition
Nutrition Facts
Kasuri Malai Murg Tofu
Amount Per Serving
Calories 286
Calories from Fat 135
% Each day Value*
Fat 15g23%
Saturated Fat 3g19%
Sodium 615mg27%
Potassium 405mg12%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 6g7%
Protein 14g28%
Vitamin A 372IU7%
Vitamin C 6mg7%
Calcium 116mg12%
Iron 4mg22%
* Percent Each day Values are based on a 2000 calorie weight loss program.
Ingredients:
- tofu – Full of protein, tofu torn into rustic pieces and baked gives it a young, chicken-like texture. You should use more chickpeas or other vegan chicken subs, for those who prefer.
- chickpeas – Chickpeas bring much more protein and texture to this dish! Their firm texture is a superb contrast to the wealthy, creamy sauce.
- non-dairy yogurt – You employ this within the coating for the chickpeas and tofu . You should use your favorite thick, non-dairy cream of alternative as an alternative so long as it’s as thick or thicker than yogurt.
- cashew cream – so as to add creaminess to the sauce. To make the cashew cream, mix 3/4 cup raw cashews with a cup of water until smooth and creamy. For nut-free, use pumpkin seeds and hemp seeds as an alternative of cashews.
- spices – This vegan curry is all concerning the spices! Garam masala, cardamom, black peppercorns, fenugreek, and more bring a mouthwatering flavor to this dish. In the event you can’t find the Kashmiri chili powder, use paprika as an alternative.
- tomato puree/tomato paste – A bit of tomato brings some color and an umami flavor to the sauce.
- onions – Cooking the onions until they’re golden ups the flavour profile and adds a touch of caramelized sweetness. Such a pleasant complement to the spices within the sauce!
Suggestions:
- To make this recipe nut-free, use a nut-free non-dairy cream or use coconut cream. You may also make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a combination of tofu and pumpkin seeds. So many options!
- To make this soy-free, omit the tofu and use two cups of cooked chickpeas as an alternative.
- You may also use cauliflower. Bake it until the cauliflower is cooked through and add it to the sauce.
- You should use vegan chicken substitutes like seitan or store bought chicken substitutes.
- Kasuri Malai Murg also works with soy curls! Soak them in hot water first then drain and squeeze out the moisture. Add them to the bowl with the chickpeas and the spices. Bake for less than quarter-hour and add it to your sauce.
How one can Make Vegan Kasuri Malai Murg Chicken
Press and tear the tofu into rustic pieces, and add it to a big bowl. Add the chickpeas, lime juice, ginger garlic paste and non-dairy yogurt.
Mix the spices in a small bowl and sprinkle all of them over and toss well to coat.
Transfer the mixture to a parchment-lined baking sheet. Bake at 400º F (205c)for 18-20 minutes.
While the proteins bake, make your sauce.
Heat vegan butter in a big skillet over medium heat. Add the cloves, black peppercorns, and black cardamom, and cook for a pair minutes until fragrant.
Then, add the onion and a superb pinch of salt and cook until the onion is golden, around 7 to 10 minutes. Add just a few splashes of water in between to assist the onions brown evenly. Proceed to cook. stirring occasionally, until golden.
Now, mix within the ginger-garlic paste, tomato puree or tomato paste, the spices, and 1 / 4 teaspoon of salt.
Cook for just two minutes, then add the non-dairy cream and remaining salt and blend in.
Bring the sauce to a boil, then add a cup of water to thin out the cream a bit bit and produce to a boil again. In the event you like more sauce, then you definately can add more water before adding the tofu.
By now, your proteins ought to be done baking. Add them to the sauce, and blend to coat well. Switch off the warmth.
Taste and adjust the salt and flavor.
Garnish with some pepper flakes and cilantro. You’ll be able to serve it with roti, flatbread or rice.
Steadily Asked Questions
To make this recipe nut-free, use a nut-free non-dairy cream or use coconut cream. You may also make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a combination of tofu and pumpkin seeds.
To make this without soy, omit the tofu and use 2 cups of cooked chickpeas as an alternative. You may also use cauliflower. Marinate with the chickpeas and Bake it until the cauliflower is cooked through and add it to the sauce.
