As we all know, Tempeh Tikka Masala is a Vegan healthy alternative to Paneer Tikka Masala. For those who do not know about Tempeh, it is an Indonesian originated, fermented soy product which is also used as a perfect meat alternative due to its great texture. It is a high protein vegan food and it freezes so beautifully. Though there is a little pre preparation needed to make any dish with Tempeh, its highly nutritious profile makes it a very healthy food with a nutty flavour. Now coming to the prepping part: Tempeh is usually sold as frozen rectangular blocks and it needs to be steamed/simmered (in vegetable stock) well for about 15 – 30 min before cooking (I usually steam for 30 min). This is because of its dense nature and the softening process really helps in bringing out the best results. Anyways, it is World Vegan Day today and let’s celebrate it with this amazing curry.
Please find the recipe below:
Ingredients:
For the Marinade:
| Tempeh | I rectangular block |
| Soy yoghurt | 1/2 – 3/4 cups as needed |
| Kashmiri Red chilli powder | 1 tsp |
| Ginger -Garlic paste | 1tbsp |
| Lemon juice | 1 – 2 tsp |
| Garam Masala | 1 tsp |
| Salt | as needed |
| Onions | 1 diced |
| Capsicum | 1 diced |
| Smoky Chipotle seasoning (optional) | 1 tsp |
Ingredients for the gravy:
| Onions | 2 of them finely chopped |
| Tomato | 4 small tomatoes or 2 medium ones |
| Bay leaf | 1 no |
| Cardamom | 2 nos |
| Ginger Garlic Paste | 1 tsp |
| Kashmiri Chilli powder | 1 tsp |
| Coriander powder | 1 tbsp |
| Turmeric powder | 1/4 tsp |
| Green chillies | 2 slit ones |
| Garam Masala | 1/2 tsp |
| Cashews | 1/2 – 3/4 cup as needed |
| Kasuri Methi | 1 – 2 tsp |
| Coriander leaves | to garnish |
| Salt | as needed |
Method:
1. Steam the Tempeh for 30 minutes. Alternatively, you can simmer the Tempeh in a flavourful liquid such as Vegetable Stock. After this process, cut the Tempeh into medium sized cubes.
2. Prepare the marinade – In a large bowl, add soy yoghurt / any non-dairy yoghurt and mix all of the ingredients as mentioned in the first table above. Mix the Tempeh cubes, onion and capsicum dices after separating them one by one.
3. Keep the marinated Tempeh and vegetables preferably in the refrigerator for about half an hour to 1 hour.
4. After half an hour, arrange the Tempeh and veggies on a parchment sheet. Bake them at 180 degrees celsius for 10 -12 minutes or until golden brown as shown in the picture. Keep it aside.
5. For the gravy – In a heated pan, add the Bay leaf and Cardamom and dry roast till it emits a beautiful aroma.
6. Add chopped onions and salt. Saute until the onions caramelize (you can use water or vegetable stock during this process (if needed) since we are doing the recipe oil free).
7. Once the onions are caramelized and turned brown, add the ginger garlic paste.
8. When the ginger garlic paste loses its raw smell, add chopped tomatoes and cook until they turn mushy. Add salt as necessary.
9. After the tomatoes are mushy, add the dry spice powders (except Kasuri Methi) keeping the flame on low and mix until they lose the raw smell. Make sure the spices are not burnt. Switch off the flame.
10. To a high speed blender, add this curry mixture along with the cashews and make it a fine gravy. While doing this, take a small amount of cashews and blend separately with some water and salt and keep it ready to garnish the gravy at the end.
11. Switch on the flame again and put the blended gravy on the pan. Add water and adjust the consistency according to your preference. Add the baked Tempeh and veggies to the gravy. Add Kasuri Methi and the slit green chillies. Let the gravy thicken a bit. Garnish with coriander leaves and the cashew cream which was already prepared.
12. Serve hot with Parathas, Chapathis or Rice and enjoy!!
Hope you enjoyed this recipe. Do not forget to let me know how it turned out.
Happy Cooking on World Vegan Day!!
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