By Elisa Booker
July 17, 2017
Very tasty vegan alternative to the classic Punjabi classic butter chicken!
1Heat oil in large skillet
2Add cumin, coriander seeds and bayleaf - cook for 1 minute
3Add garlic til slightly browning on edges
4Add onions and ginger and cook until golden
5Add turmeric, cayenne and garam masala and mix for a minute
6Add tomatoes, cashews and salt and cook until tomatoes have broken down and saucy (about 5 mins)
7Cool slightly then add to blender
8Blend with milk until smooth
9Pour sauce back into skillet and heat over medium heat
10Stir in veggies / legumes / meat replacement, fenugreek and sugar
11Reduce heat and cover - sauce will thicken
12Once veggies etc. cooked (depends on what you are using), taste for seasoning, garnish with coriander leaves and serve with rice and roti!