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Vegan Kasuri Malai Murg (Tofu in creamy fenugreek sauce)


Kasuri Malai Murg is a flavorful, creamy Indian rooster curry with a fenugreek cream sauce. On this vegan model, we use tofu and chickpeas for the proteins in a flavorful vegan curry sauce spiced with cardamom, ginger, and fenugreek.

vegan kasuri malai murg in the pan, after cooking with fresh herbs sprinkled on top
Desk of Contents

The sauce for this fragrant, Mughal curry is significantly bursting with taste! The refined earthy notes of black cardamom and clove, spice from ginger and black pepper, bitter candy taste from fenugreek(kasuri/kasoori methi) all in a creamy sauce to envelop no matter protein or veggies that you simply like. This Mughlai Indian sauce is ideal witb crisped up items of tofu and toothsome chickpeas that nestle in that wealthy, spiced gravy.

vegan kasuri malai murg plated with naan

It’s excellent served with naan or over rice for a simple, weeknight meal, nevertheless it’s particular sufficient to serve on particular events.

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 choices.
  • Simple, vegan weeknight dinner.
  • Superb Indian taste

Extra Vegan Hen Recipes

Recipe Card

vegan kasuri malai murg in the pan, after cooking with fresh herbs sprinkled on top

Print Recipe

Kasuri Malai Murg Tofu

Kasuri Malai Murg is a flavorful, creamy rooster curry. On this vegan model, we’re utilizing tofu and chickpeas for the proteins in a flavorful vegan curry sauce spiced with cardamom, ginger, and fenugreek.

Prep Time15 minutes

Cook dinner Time40 minutes

Complete Time55 minutes

Course: Principal Course

Delicacies: Indian

Key phrase: kasoori rooster, vegan kasoori malai murgh, vegan kasuri malai rooster, vegan kasuri malai murg

Servings: 4

Energy: 286kcal

Writer: Vegan Richa

Components

For the protein:

  • 7 oz (198.45 g) agency or extra-firm tofu , pressed for a minimum of quarter-hour after which torn into natural items
  • 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 selection

For the sauce:

  • 2 teaspoons vegan butter or use oil
  • 2 entire cloves
  • 1/4 teaspoon black peppercorns
  • 1 black cardamom pod barely open
  • 1 1/4 cup (200 g) finely chopped pink 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 floor cardamom
  • 1 cup (236.59 ml) cashew cream ( 3/4 cup uncooked cashews blended with 1 cup of water.)
  • 1/2 teaspoon salt extra as wanted

Directions

Bake the proteins.

  • Press for 15 minutes 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 them throughout and toss properly to coat. Switch the combination to a parchment-lined baking sheet. Bake at 400º F (205 c) for 18-20 minutes.

In the meantime make the sauce.

  • Warmth the butter in a big skillet over medium warmth. Add the cloves, black peppercorns and black cardamom. Cook dinner for a minute or till aromatic. Then add the onion and an excellent pinch of salt and cook dinner till the onion is golden. This could take anyplace from 7-10 minutes. Add a number of splashes of water in between to assist the onions brown evenly.

  • Proceed to cook dinner, stirring often, till golden. Then add the ginger-garlic paste, tomato puree or tomato paste, the spices, and 1/4 teaspoon salt and blend in. Cook dinner for two minutes, then add the cashew cream and remaining salt and blend in.

  • Carry to a boil. Add 1 cup of water to skinny out the cream slightly bit and produce to a boil once more. (Alter water quantity primarily based on how saucy you need the dish)

  • Add within the baked tofu-chickpea combination and blend to coat properly. Swap off the warmth. Style and alter salt and taste.

  • Garnish with some pepper flakes and cilantro. Serve with roti, Naan, flatbread or rice.

Notes

Use vegan rooster substitutes like seitan or retailer purchased rooster substitutes.  If utilizing soy curls, soak 2-3 oz soycurls  in scorching water first then drain and squeeze out the moisture. Add them to the bowl with the chickpeas and the spices. Bake for under quarter-hour and add it to your sauce.
Nutfree: , use a nut free non-dairy cream or use coconut cream. You can even make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a mixture of tofu and pumpkin seeds. 
Soyfree: use 2 cups cooked chickpeas or a mixture of beans and roasted veggies 
substitutes for spices

  •  black cardamom: use inexperienced cardamom as a substitute 
  • Cloves- use 1/8 teaspoon floor cloves and add later with different floor spices
  • black peppercorns- omit 

 
 
 

Vitamin

Vitamin Details

Kasuri Malai Murg Tofu

Quantity Per Serving

Energy 286
Energy from Fats 135

% Day by day Worth*

Fats 15g23%

Saturated Fats 3g19%

Sodium 615mg27%

Potassium 405mg12%

Carbohydrates 26g9%

Fiber 6g25%

Sugar 6g7%

Protein 14g28%

Vitamin A 372IU7%

Vitamin C 6mg7%

Calcium 116mg12%

Iron 4mg22%

* % Day by day Values are primarily based on a 2000 calorie eating regimen.

kasuri malai murg ingredients in bowls on a kitchen countertop

Components:

  • tofu – Filled with protein, tofu torn into rustic items and baked provides it a young, chicken-like texture. You need to use extra chickpeas or different vegan rooster subs, for those who desire.
  • chickpeas – Chickpeas deliver much more protein and texture to this dish! Their agency texture is a superb distinction to the wealthy, creamy sauce.
  • non-dairy yogurt – You employ this within the coating for the chickpeas and tofu . You need to use your favourite thick, non-dairy cream of selection as a substitute 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 uncooked cashews with a cup of water till easy and creamy. For nut-free, use pumpkin seeds and hemp seeds as a substitute of cashews.
  • spices – This vegan curry is all concerning the spices! Garam masala, cardamom, black peppercorns, fenugreek, and extra deliver a mouthwatering taste to this dish. In the event you can’t discover the Kashmiri chili powder, use paprika as a substitute.
  • tomato puree/tomato paste – A little bit tomato brings some shade and an umami taste to the sauce.
  • onions – Cooking the onions till they’re golden ups the flavour profile and provides 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 can even make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a mixture of tofu and pumpkin seeds. So many choices!
  • To make this soy-free, omit the tofu and use two cups of cooked chickpeas as a substitute. 
  • You can even use cauliflower. Bake it till the cauliflower is cooked by and add it to the sauce. 
  • You need to use vegan rooster substitutes like seitan or retailer purchased rooster substitutes. 
  • Kasuri Malai Murg additionally works with soy curls! Soak them in scorching water first then drain and squeeze out the moisture. Add them to the bowl with the chickpeas and the spices. Bake for under quarter-hour and add it to your sauce. 

How you can Make Vegan Kasuri Malai Murg Hen

Press and tear the tofu into rustic items, and add it to a big bowl. Add the chickpeas, lime juice, ginger garlic paste and non-dairy yogurt.

torn tofu and chickpeas in a bowl
torn tofu and chickpeas in a bowl with non-dairy cream added

Mix the spices in a small bowl and sprinkle them throughout and toss properly to coat.

torn tofu and chickpeas in a bowl with non-dairy cream and spices added, before mixing
torn tofu and chickpeas in a bowl with non-dairy cream and spices added, after mixing

Switch the combination to a parchment-lined baking sheet. Bake at 400º F (205c)for 18-20 minutes. 

sauced chickpeas and tofu on the baking sheet before baking
sauced chickpeas and tofu on the baking sheet after baking

Whereas the proteins bake, make your sauce.

Warmth vegan butter in a big skillet over medium warmth. Add the cloves, black peppercorns, and black cardamom, and cook dinner for a pair minutes till aromatic.

vegan butter and spices in the pan before cooking
vegan butter and spices in the pan after cooking

Then, add the onion and an excellent pinch of salt and cook dinner till the onion is golden, round 7 to 10 minutes. Add a number of splashes of water in between to assist the onions brown evenly. Proceed to cook dinner. stirring often, till golden.

adding onions to the pan

Now, combine within the ginger-garlic paste, tomato puree or tomato paste, the spices, and 1 / 4 teaspoon of salt.

cooked onions in the pan with spices

Cook dinner for simply two minutes, then add the non-dairy cream and remaining salt and blend in. 

adding vegan cream to the pan, before cooking
vegan cream in the pan mixed with spices and onions

Carry the sauce to a boil, then add a cup of water to skinny out the cream slightly bit and produce to a boil once more. In the event you like extra sauce, then you may add extra water earlier than including the tofu.

vegan curry sauce during cooking
vegan curry sauce finished cooking in the pan

By now, your proteins must be accomplished baking. Add them to the sauce, and blend to coat properly. Swap off the warmth. 

adding the proteins to the cooked curry sauce
proteins in the pan tossed in the curry sauce

Style and alter the salt and taste.

Garnish with some pepper flakes and cilantro. You possibly can serve it with roti, flatbread or rice. 

proteins in the pan tossed in the curry sauce
vegan kasuri malai murg plated with naan

Ceaselessly Requested Questions

Can I make this nut-free?

To make this recipe nut-free, use a nut-free non-dairy cream or use coconut cream. You can even make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a mixture of tofu and pumpkin seeds. 

Can this be made soy-free?

To make this with out soy, omit the tofu and use 2 cups of cooked chickpeas as a substitute.  You can even use cauliflower. Marinate with the chickpeas and Bake it till the cauliflower is cooked by and add it to the sauce.

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