VEGAN MALAI CURRY

DINNERS | May 25, 2016 | By

Easy vegan curry

Wrap the tofu in kitchen paper and press it between your hands to get rid of excess water. Cut into half inch cubes. Fry the tofu in some vegetable oil in a pan over medium to high heat until golden. Remove from pan and keep aside.

 

Easy vegan curry

The whole spices I use for this easy vegan curry restaurant style is cumin seeds, cinnamon stick, bay leaves and green cardamom pods. 

 

Easy vegan curry

Onions, garlic, ginger, bell pepper, green chili, lime and tomato puree.

 

Easy vegan curry

 

Easy vegan curry

Heat some vegetable oil over medium to high heat until oil is hot. Add the cumin seeds and let them sizzle, then add bay leaves, cinnamon stick and cardamom pods. Keep on a medium flame and fry for a minute or so until aromas are released. Be careful so the spices don’t get burned.

 

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Add chopped onions with 1 tsp salt and fry until soft and translucent. 

 

Easy vegan curry

Add chopped ginger and garlic and fry for 2-3 minutes until the raw flavour is gone. Then add green chilies and stir-fry for a couple of more minutes.

Easy vegan curry

Add your type of mixed masala (I used sabji masala by Laziza, but you can use any Indian mixed masala to your liking for example Kitchen King by MDH), coriander powder, garam masala, chaat masala and red chili powder (optional).  Stir-fry for a minute, add bell pepper and fry for 5 minutes. 

Easy vegan curry

Add 1 and 1/2 cup of non-dairy cream  of your choice, (I used 1 cup oat-cream from Oatly and 1/2 cup soy cream from Alpro) together with 1/4 cup of hot water. Stir well and let it simmer for 5 minutes on medium to low heat.

 

Easy vegan curry

Now add the fried tofu, crushed kasoori methi (dried fenugreek leaves, chrushed) and some lime juice to taste. Stir and simmer for 5 more minutes. There you have your comforting restaurant style curry! 

 

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Serve malai vegan curry with steamed rice of your choice (I prefer jeera rice), rotis or naan, tomato and cucumber salad and mint raita

VEGAN MALAI CURRY WITH TOFU AND BELL PEPPER
Serves 4
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Cook Time
30 min
Total Time
45 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 18 oz (500 g) firm tofu, cut into half inch
  2. Vegetable oil
  3. 2 small red onions, finely chopped
  4. 1 inch cinnamon stick
  5. 5-6 green cardamom pods, lightly crushed
  6. 1,5 tsp cumin seeds
  7. 2-3 bay leaves
  8. 1 icnh ginger root, grated or finely chopped
  9. 3 garlic cloves, minced
  10. 1 green chili, finely chopped
  11. 2 tbsp tomato paste
  12. 1 small green bell pepper, cut into half inch pieces
  13. 1 small red bell pepper, cut into half inch pieces
  14. 2 tsp kitchen king masala powder (use the Indian masala you can get a hold of)
  15. 1 tbsp sabji masala powder (use the Indian masala you can get a hold of)
  16. 2 tsp coriander powder
  17. 1/2 tsp chaat masala (use the Indian masala you can get a hold of)
  18. Red chili powder, optional
  19. 1 and 1/2 cup non-dairy single cream or coconut cream
  20. 1/4 cup hot water
  21. Lime juice to your taste
  22. 1 tbsp kasoori methi, optional but recommended
  23. Salt to taste
  24. Cilantro for garnishing
Instructions
  1. Wrap the tofu in kitchen paper and press it between your hands to get rid of excess water. Cut into half inch cubes. Fry the tofu in some vegetable oil in a pan over medium to high heat until golden, about 10 minutes. Remove from pan and keep aside.
  2. Heat some vegetable oil over medium to high heat until oil is hot. Add the cumin seeds and let them sizzle, then add bay leaves, cinnamon stick and cardamom pods. Keep on medium flame and fry for a minute or so until aromas are released. Be careful so the spices don't get burned.
  3. Add the onions with 1 tsp salt and fry until soft and translucent, about 5 minutes.
  4. Add chopped ginger and garlic and fry for 2-3 minutes until the raw flavour is gone. Then add green chilies and stir-fry for a couple of more minutes.
  5. Add tomato paste, your type of mixed masala (I used sabji masala by Laziza, but you can use any Indian mixed masala to your liking for example Kitchen King by MDH), coriander powder, garam masala, chaat masala and red chili powder (optional). Stir-fry for a minute, add bell pepper and fry for 5 minutes.
  6. Add 1 and 1/2 cup of non-dairy single cream of your choice or coconut cream. (I used 1 cup oat-cream from Oatly and 1/2 cup soy cream from Alpro). Stir well and let it simmer for 5 minutes on medium to low heat.
  7. Now add the fried tofu, kasoori methi and some lime juice and salt to taste. Stir and simmer for 5 more minutes and the curry is ready:)
  8. Serve this delicious creamy curry with steamed rice of your choice (I prefer jeera rice), your choice of Indian bread, tomato and cucumber salad and mint raita
Notes
  1. You can check if the oil is hot enough by adding one or two cumin seeds, if they sizzle it's ready.
  2. Masala powder is a spice mix of powdered Indian spices. Sabji masala is used for vegetable curries. Sabji simply means vegetable dish in Hindi.
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