Fenugreek – Trigonella foenum-graecum

Kasuri Malai Murg is a flavorful, creamy Indian chicken curry with a fenugreek cream sauce. This vegan version, uses tofu and chickpeas for the proteins in a flavorful vegan curry sauce spiced with cardamom, ginger, and fenugreek.

Ingredients

7 oz firm or extra-firm tofu, pressed for at least 15 minutes and then torn into pieces

1 cup cooked chickpeas

1 teaspoon lime juice

1 tablespoon ginger-garlic paste or minced 1/2 inch ginger and 3 cloves garlic

½ teaspoon garam masala

½ teaspoon salt

½ teaspoon paprika or Kashmiri chili powder

1 tablespoon non-dairy yogurt

Sauce

2 teaspoons vegan butter, or use oil

2 whole cloves

¼ teaspoon black peppercorns

1 black cardamom pod, slightly open

1 ¼ cup finely chopped red onion

1 tablespoon ginger-garlic paste

2 tablespoons tomato puree or 1 tablespoon tomato paste

½ to 1 teaspoon garam masala

2 teaspoons dried fenugreek leaves (kasoori methi)

1 teaspoon
paprika

¼ teaspoon ground cardamom

1 cup cashew cream, (¾ cup raw cashews blended with 1 cup of water)

½ teaspoon salt

In a large bowl add the torn tofu, chickpeas, lime juice, ginger-garlic paste and non-dairy yogurt and mix. Combine the spices in a small bowl and sprinkle them all over and toss well to coat. Transfer the mixture to a parchment-lined baking sheet. 

Bake at 400° F (205 c) for 18-20 minutes. 

For the Sauce

Heat the butter in a large 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 good pinch of salt and cook until the onion is golden. This can take anywhere from 7-10 minutes. Add a few splashes of water in between to help the onions brown evenly. 

Continue to cook, stirring occasionally, until golden. Then add the ginger-garlic paste, tomato puree or tomato paste, the spices, and ¼ teaspoon salt and mix
in. Cook for 2 minutes, then add the cashew cream and remaining salt and mix in. 

Bring to a boil. Add 1 cup of water to thin out the cream a little bit and bring to a boil again. (Adjust water amount based on how saucy you want the dish)

Add the baked tofu-chickpea mixture and mix to coat well. Switch off the heat. Taste and adjust salt and flavor. 

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

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