Plated Tempeh Makhani Paired with Warm Roti

Tempeh Makhani: A Vegan Delight with a Mughlai Twist

Experience the richness of Mughlai cuisine with our vegan Tempeh Makhani. Tempeh cubes cooked in creamy tomato-cashew gravy are perfect with rice or roti!
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🍲 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:

  1. 🔥 In a pan, heat some oil, add onions, ginger garlic paste, tomatoes, cashews and cook well. Blend it into a thick smooth paste.
  2. 🌱 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.
  3. 🍛 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! 🎉🍽️