Punjab x Indonesia
Tempeh tikka masala
Tempeh, meet tikka masala. You were always meant to char together.
60 minTime
27 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original502kcalsame
27 gproteinsame
8 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Steam the tempeh slices over boiling water for 10 minutes.
- 2Mix the curd, 1 1/2 tsp chilli, half the garam masala, half the ginger garlic paste, lemon juice, mustard oil and 1/2 tsp salt. Coat the tempeh and rest 20 minutes.
- 3Heat 1 tbsp oil on a tawa on high heat and cook the tempeh 3 minutes a side, brushing with kecap manis in the last minute.
- 4Melt the butter with the remaining oil on medium heat. Fry the onion 10 minutes until golden, add the rest of the ginger garlic paste for 1 minute, then the powders and the rest of the chilli for 30 seconds.
- 5Add the tomato and cashews and cook 10 minutes on medium heat until the oil separates. Blend smooth.
- 6Return to the pan with 1/2 cup water and simmer 5 minutes. Stir in the cream, kasuri methi, sugar, the rest of the garam masala and salt.
- 7Add the tempeh and simmer 3 minutes. Finish with coriander.
Serve it like this
Ladle the gravy into a shallow bowl, lay the charred tempeh slices on top in an overlapping row, and finish with a cream swirl and coriander.
