Dinner 
Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce
Equipment
- Pot
- Blender
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
Instructions
- 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.
