Warm non-dairy milk Active yeast All purpose flour Ground coriander Ground masala Dried Fenugreek Leaves Dried Soy Curls Coconut Milk
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Heat milk, sugar, yeast, baking powder, salt, oil, and flour to form a soft and moist dough. Cover with a kitchen towel and keep in a warm place until doubled.
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Heat a large skillet over medium heat, add oil, onion, salt, spices, ginger-garlic paste, tomato paste, coconut milk, salt, and bring to a boil. Chop up soy curls and add them to the mixture, then cover and cook for 15 minutes. Stir once in between, then cool.
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The most important details are that the dough should be shaped into a ball, rolled out, cut into squares, and filled with filling. To seal the bao, heat a skillet over medium high heat and add oil and hot water. Arrange the bao in the pan and cook for 2 minutes to brown the bottoms.
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Pour the hot water into the pan and close it with a lid. Steam the bao for 10-12 minutes until the water is almost gone. Serve the bao with the reserved butter chicken sauce and pickled onion and cilantro.
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