🍲 Experience the richness of Mughlai cuisine with a vegan twist in our Tempeh Makhani recipe. Succulent tempeh cubes cooked in a velvety tomato-cashew gravy spiced with Indian aromatics make for a satisfying main dish. Finished with a drizzle of cream, this dish promises a melt-in-the-mouth experience. Serve it with warm rice or roti for an indulgent meal. 🌱🌶️💚
Recipe Summary:
⏲️ Total Time: 50 minutes
🍽️ Servings: 4
🍃 Vegan-friendly: Yes, if using vegan cream and butter
🌾 Gluten-free: Yes 🍅
High in: Protein, Fiber
Ingredients:
- 🍲 For Tempeh Makhani Gravy:
- 💦 1/2 cup water
- 🥄 1 tsp oil
- 🌿 1 tsp jeera
- 🌶️ 1 tsp red chilli powder
- 🧅 1 cup diced onions
- 🍅 2 cups diced tomatoes
- 🧄 4-6 garlic cloves
- 🌿 1 tbsp chopped ginger
- 🥜 1/4 cup chopped cashews
- 🥛 1/4 cup fresh cream (use vegan cream for a completely vegan recipe)
- 🍃 1 tsp Kasturi methi
- 🍬 1 tsp sugar (optional)
- 🧂 Salt as per taste
- 🌱 For tempeh:
- 🥄 2 tbsp oil
- 🧈 2 tbsp butter (use vegan butter for a completely vegan recipe)
- 🌱 1 cup tempeh cubes
- 🌶️ 1 tsp red chilli powder
- 🍯 1/4 tsp turmeric powder
- 🧂 Salt as per taste
Method:
- 🔥 In a pan, heat some oil, add onions, ginger garlic paste, tomatoes, cashews and cook well. Blend it into a thick smooth paste.
- 🌱 Take a pan, heat some oil, roast tempeh on all sides. In a heavy-bottom pan, heat some oil and butter, add turmeric, red chilli powder and cook gravy for 2-3 mins.
- 🍛 Add roasted tempeh, mix and cook for 2 mins. Garnish with some chopped coriander and cream. Serve piping hot with some rice or roti!
Voila! Your Vegan Tempeh Makhani is ready to be savored! 🎉🍽️
