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By :Subhadra Burugula |
Course | Side Dish |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Side Dishes |
Duration | 15-30 min |
Diet | Gluten Free, Vegan, Vegetarian |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 8 minutes |
Cook Time | 17 minutes |
Servings |
4 servings
|
Ingredients
For sauce/gravy
Spices
|
If using heavy cream instead of cashews, add heavy cream at the end once the curry is done.
After the curry is done, if your sauce is too thick add some water and do saute mode for couple of minutes. If you sauce is too think then do saute mode till desired consistency is reached.
In the same sauce, any other vegetables, paneer or meat can be cooked. (adjust the cooking times as needed).
Vegans can skip ghee/butter and use vegan butter or olive oil.
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This recipe is not vegan. Butter or ghi is not from a plant. Please correct this or mention alternative.
Delicious and easy ! Thank you !
Ghee is NOT VEGAN. please remove from your Vegan recipes. Thanks.
One of the instructions says make the sauce ingredients into a paste. How??
The flavors are very good but i believe the method is wrong. Next time I will pressure cook the sauce then puree it with an immersion blender and add the tofu afterward. It makes much more sense.
This isn’t vegan.
This recipe calls for butter or ghee. Please remove the vegan tag!
For all who are concerned that ghee/butter is not vegan,
I have included that in the ******recipe notes****** that you can completely use different fat like oil to make the recipe. Please feel free to use vegan butter or oil as needed. No one is forcing vegans to use ghee/butter. The only reason I kept ghee/butter in the ingredients is because authentic recipe calls for it and I wanted to keep it in an option for non vegans browsing the recipes. Thanks for understanding.
PERFECTION! I read the ingredients and directions completely (loved the option at the end to make recipe vegan). My family loved it, even my non vegan husband. Thank you for this recipe.
Thanks for sharing this yummy-sounding recipe. I’m going to make it today! I see no issue with labeling the recipe vegan when one small modification makes it so. I routinely sub Earth Balance or homemade vegan butter for ghee, so it was clear to me how to make it vegan, but for those who weren’t sure, it was helpful that you specified in the notes. All the best and thanks again.