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    Home » Indian Curries

    Kasuri Malai Murg – Tofu & Chickpeas in Creamy fenugreek sauce

    Published: May 5, 2023 by Richa 22 Comments

    Jump to Recipe   Print Recipe
    vegan kasuri malai murg plated with naan, text overlay
    image collage of vegan kasuri malai murg in the pan and plated with naan
    vegan kasuri malai murg in the pan, after cooking with fresh herbs sprinkled on top
    vegan kasuri malai murg plated with naan
    vegan kasuri malai murg in the pan, after cooking with fresh herbs sprinkled on top
    vegan kasuri malai murg plated with naan
    vegan kasuri malai murg plated with naan

    Kasuri Malai Murg is a flavorful, creamy Indian chicken curry with a fenugreek cream sauce. In this vegan version, we use tofu and chickpeas for the proteins in a flavorful vegan curry sauce spiced with cardamom, ginger, and fenugreek.

    vegan kasuri malai murg in the pan, after cooking with fresh herbs sprinkled on top
    Table of Contents
    • Why You’ll Love Vegan Kasuri Malai Murg
    • More Vegan Chicken Recipes
    • Recipe Card
    • Ingredients:
    • Tips:
    • How to Make Vegan Kasuri Malai Murg Chicken
    • Frequently Asked Questions

    The sauce for this aromatic, Mughal curry is seriously bursting with flavor! The subtle earthy notes of black cardamom and clove, spice from ginger and black pepper, bitter sweet flavor from fenugreek(kasuri/kasoori methi) all in a creamy sauce to envelop whatever protein or veggies that you like. This Mughlai Indian sauce is perfect witb crisped up pieces of tofu and toothsome chickpeas that nestle in that rich, spiced gravy.

    vegan kasuri malai murg plated with naan

    It’s perfect served with naan or over rice for an easy, weeknight meal, but it’s special enough to serve on special occasions.

    Why You’ll Love Vegan Kasuri Malai Murg

    • It’s rich, creamy, flavorful sauce with tender chunks of tofu and toothsome chickpeas.
    • Naturally gluten-free.
    • Soy-free and nut-free options.
    • Easy, vegan weeknight dinner.
    • Amazing Indian flavor

    More Vegan Chicken Recipes

    • Vegan Chicken Changezi
    • Vegan Chicken Kondattam
    • Vegan Dragon Chicken
    • Vegan Coconut Curry Chicken

    Recipe Card

    vegan kasuri malai murg in the pan, after cooking with fresh herbs sprinkled on top
    Print Recipe
    5 from 11 votes

    Kasuri Malai Murg Tofu

    Kasuri Malai Murg is a flavorful, creamy chicken curry. In this vegan version, we are using tofu and chickpeas for the proteins in a flavorful vegan curry sauce spiced with cardamom, ginger, and fenugreek.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Total Time55 minutes mins
    Course: Main Course
    Cuisine: Indian
    Keyword: kasoori chicken, vegan kasoori malai murgh, vegan kasuri malai chicken, vegan kasuri malai murg
    Servings: 4
    Calories: 286kcal
    Author: Vegan Richa

    Ingredients

    For the protein:

    • 7 oz (198.45 g) firm or extra-firm tofu , pressed for at least 15 minutes and then torn into organic pieces
    • 1 cup (164 g) cooked chickpeas
    • 1 teaspoon lime juice
    • 1 tablespoon ginger-garlic paste or minced 1/2 inch ginger and 2 cloves garlic
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon salt
    • 1/2 teaspoon Kashmiri chili powder or use paprika
    • 1 tablespoon non-dairy yogurt or non-dairy cream of choice

    For the sauce:

    • 2 teaspoons vegan butter or use oil
    • 2 whole cloves
    • 1/4 teaspoon black peppercorns
    • 1 black cardamom pod slightly open
    • 1 1/4 cup (200 g) finely chopped red onion
    • 1 tablespoon ginger-garlic paste or 1/2 inch ginger and 4 cloves garlic, minced
    • 2 tablespoons tomato puree or use 1 tablespoon tomato paste
    • 1/2 to 1 teaspoon garam masala
    • 2 teaspoons dried fenugreek leaves, kasuri methi
    • 1 teaspoon Kashmiri chili powder or use paprika
    • 1/4 teaspoon ground cardamom
    • 1 cup (236.59 ml) cashew cream ( 3/4 cup raw cashews blended with 1 cup of water.)
    • 1/2 teaspoon salt more as needed

    For garnish:

    • pepper flakes, cilantro

    Instructions

    Bake the proteins.

    • Press for 15 mins and tear the tofu if you haven’t already and add it to a large bowl. Add the chickpeas, lime juice, ginger garlic paste and non-dairy yogurt and mix. Combine the spices in a small bowl and sprinkle them all over and toss well to coat. Transfer the mixture to a parchment-lined baking sheet. Bake at 400º F (205 c) for 18-20 minutes.

    Meanwhile make the sauce.

    • Heat the butter in a large skillet over medium heat. Add the cloves, black peppercorns and black cardamom. Cook for a minute or until fragrant. Then add the onion and a good pinch of salt and cook until the onion is golden. This can take anywhere from 7-10 minutes. Add a few splashes of water in between to help the onions brown evenly.
    • Continue to cook, stirring occasionally, until golden. Then add the ginger-garlic paste, tomato puree or tomato paste, the spices, and 1/4 teaspoon salt and mix in. Cook for 2 minutes, then add the cashew cream and remaining salt and mix in.
    • Bring to a boil. Add 1 cup of water to thin out the cream a little bit and bring to a boil again. (Adjust water amount based on how saucy you want the dish)
    • Add in the baked tofu-chickpea mixture and mix to coat well. Switch off the heat. Taste and adjust salt and flavor.
    • Garnish with some pepper flakes and cilantro. Serve with roti, Naan, flatbread or rice.

    Notes

    Use vegan chicken substitutes like seitan or store bought chicken substitutes.  If using soy curls, soak 2-3 oz soycurls  in hot water first then drain and squeeze out the moisture. Add them to the bowl with the chickpeas and the spices. Bake for only 15 minutes and add it to your sauce.
    Nutfree: , use a nut free non-dairy cream or use coconut cream. You can also make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a mix of tofu and pumpkin seeds. 
    Soyfree: use 2 cups cooked chickpeas or a mix of beans and roasted veggies 
    substitutes for spices
    •  black cardamom: use green cardamom instead 
    • Cloves- use 1/8 teaspoon ground cloves and add later with other ground spices
    • black peppercorns- omit and add 1/8 tsp black pepper with ground spices 
    • fenugreek leaves: these are an important flavor in the dish. You can use 1/2 tsp powdered fenugreek seed. Or use 1/2 tsp ground mustard and 1 tsp maple syrup. 
     
     
     

    Nutrition

    Nutrition Facts
    Kasuri Malai Murg Tofu
    Amount Per Serving
    Calories 286 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 3g19%
    Sodium 615mg27%
    Potassium 405mg12%
    Carbohydrates 26g9%
    Fiber 6g25%
    Sugar 6g7%
    Protein 14g28%
    Vitamin A 372IU7%
    Vitamin C 6mg7%
    Calcium 116mg12%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    kasuri malai murg ingredients in bowls on a kitchen countertop

    Ingredients:

    • tofu – Packed with protein, tofu torn into rustic pieces and baked gives it a tender, chicken-like texture. You can use more chickpeas or other vegan chicken subs, if you prefer.
    • chickpeas – Chickpeas bring even more protein and texture to this dish! Their firm texture is a wonderful contrast to the rich, creamy sauce.
    • non-dairy yogurt – You use this in the coating for the chickpeas and tofu . You can use your favorite thick, non-dairy cream of choice instead as long as it’s as thick or thicker than yogurt.
    • cashew cream – to add creaminess to the sauce. To make the cashew cream, blend 3/4 cup raw cashews with a cup of water until smooth and creamy. For nut-free, use pumpkin seeds and hemp seeds instead of cashews.
    • spices – This vegan curry is all about the spices! Garam masala, cardamom, black peppercorns, fenugreek, and more bring a mouthwatering flavor to this dish. If you can’t find the Kashmiri chili powder, use paprika instead.
    • tomato puree/tomato paste – A little tomato brings some color and an umami flavor to the sauce.
    • onions – Cooking the onions until they are golden ups the flavor profile and adds a hint of caramelized sweetness. Such a nice complement to the spices in the sauce!

    Tips:

    • To make this recipe nut-free, use a nut-free non-dairy cream or use coconut cream. You can also make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a mix of tofu and pumpkin seeds. So many options!
    • To make this soy-free, omit the tofu and use two cups of cooked chickpeas instead. 
    • You can also use cauliflower. Bake it until the cauliflower is cooked through and add it to the sauce. 
    • You can use vegan chicken substitutes like seitan or store bought chicken substitutes. 
    • Kasuri Malai Murg also works with soy curls! Soak them in hot water first then drain and squeeze out the moisture. Add them to the bowl with the chickpeas and the spices. Bake for only 15 minutes and add it to your sauce. 

    How to Make Vegan Kasuri Malai Murg Chicken

    Press and tear the tofu into rustic pieces, and add it to a large bowl. Add the chickpeas, lime juice, ginger garlic paste and non-dairy yogurt.

    torn tofu and chickpeas in a bowl
    torn tofu and chickpeas in a bowl with non-dairy cream added

    Combine the spices in a small bowl and sprinkle them all over and toss well to coat.

    torn tofu and chickpeas in a bowl with non-dairy cream and spices added, before mixing
    torn tofu and chickpeas in a bowl with non-dairy cream and spices added, after mixing

    Transfer the mixture to a parchment-lined baking sheet. Bake at 400º F (205c)for 18-20 minutes. 

    sauced chickpeas and tofu on the baking sheet before baking
    sauced chickpeas and tofu on the baking sheet after baking

    While the proteins bake, make your sauce.

    Heat vegan butter in a large skillet over medium heat. Add the cloves, black peppercorns, and black cardamom, and cook for a couple minutes until fragrant.

    vegan butter and spices in the pan before cooking
    vegan butter and spices in the pan after cooking

    Then, add the onion and a good pinch of salt and cook until the onion is golden, around 7 to 10 minutes. Add a few splashes of water in between to help the onions brown evenly. Continue to cook. stirring occasionally, until golden.


    adding onions to the pan

    Now, mix in the ginger-garlic paste, tomato puree or tomato paste, the spices, and a quarter teaspoon of salt.

    cooked onions in the pan with spices

    Cook for just two minutes, then add the non-dairy cream and remaining salt and mix in. 

    adding vegan cream to the pan, before cooking
    vegan cream in the pan mixed with spices and onions

    Bring the sauce to a boil, then add a cup of water to thin out the cream a little bit and bring to a boil again. If you like more sauce, then you can add more water before adding the tofu.

    vegan curry sauce during cooking
    vegan curry sauce finished cooking in the pan

    By now, your proteins should be done baking. Add them to the sauce, and mix to coat well. Switch off the heat. 

    adding the proteins to the cooked curry sauce
    proteins in the pan tossed in the curry sauce

    Taste and adjust the salt and flavor.

    Garnish with some pepper flakes and cilantro. You can serve it with roti, flatbread or rice. 

    proteins in the pan tossed in the curry sauce
    vegan kasuri malai murg plated with naan

    Frequently Asked Questions

    Can I make this nut-free?

    To make this recipe nut-free, use a nut-free non-dairy cream or use coconut cream. You can also make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a mix of tofu and pumpkin seeds. 

    Can this be made soy-free?

    To make this without soy, omit the tofu and use 2 cups of cooked chickpeas instead.  You can also use cauliflower. Marinate with the chickpeas and Bake it until the cauliflower is cooked through and add it to the sauce.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Marlyse Benitah

      May 19, 2023 at 12:36 pm

      5 stars
      This was delicious! The first night was better than left-overs because the tofu was crispier. It was still good though. I did make some necessary substitutions. I didn’t have black cardamom so used regular ground cardamom. The store didn’t have fresh ginger when I was shopping so I used 1 drop of ginger essential oil to the tofu mixture & 1 drop to the sauce. I may have used a bit less salt. I served it with cauliflower rice.

      Reply
      • Vegan Richa Support

        May 26, 2023 at 9:09 am

        glad you enjoyed!

        Reply
    2. Nikki

      May 15, 2023 at 11:25 am

      5 stars
      Oh wow this is so delicious! The spice mix is really warming. Super quick to make as well. The only thing I changed was i added slightly less salt and I used whole cardamoms in place of ground. I served it with rice and some yoghurt on the side.

      Reply
      • Vegan Richa Support

        May 19, 2023 at 6:48 am

        awesome!!

        Reply
    3. Sue

      May 10, 2023 at 8:02 am

      5 stars
      Ooh Richa, you have so many wonderful recipes I can’t keep up! We are having a pizza from your second cookbook for lunch. I was going to make Tikka masala from your instant pot cookbook for dinner…but now I want this instead x😋. So I guess I’m “complaining” about your diverse, abundant and always delicious recipes. My family and I appreciate you immensely.

      Reply
      • Vegan Richa Support

        May 11, 2023 at 6:59 pm

        thank you so much for these kind words. so glad the recipes are a hit with your family.

        Reply
    4. Lynne Boehm

      May 09, 2023 at 5:34 pm

      5 stars
      This was amazing. Excellent flavors that developed beautifully. Served over rice, but naan would be wonderful as well.

      Reply
      • Richa

        May 10, 2023 at 2:24 pm

        Yay

        Reply
    5. Maggie

      May 09, 2023 at 9:10 am

      I’d love to try this recipe, but I wonder if I could substitute fenugreek seeds for the leaves, and if so, how much should I use, and should they be crushed? I also have ground cardamom – can that be substituted for the pod? I have loved all your recipes so far!

      Reply
      • Richa

        May 10, 2023 at 2:25 pm

        You can use powdered fenugreek seeds. Use a quarter of the amount is leaves as the seeds have a stronger butter flavor. So use 1/2 tsp powder .

        Reply
    6. Nicole

      May 08, 2023 at 6:15 pm

      5 stars
      This was delicious! I didn’t have enough of the garam masala, so I feel like it will be even better when I make it with the correct amount. Never cooked with cloves and cardamon pods, are you supposed to remove them before serving? Thank you for another great recipe.

      Reply
      • Richa

        May 15, 2023 at 5:28 pm

        You can remove them before serving.

        Reply
    7. Maneesha

      May 08, 2023 at 4:20 pm

      5 stars
      SO DELICIOUS! I love your muglai recipes, Richa! This was so yummy ! I added some chopped vegetables with the tofu and baked it all. I also added some chopped spinach at the end😋 thank you!

      Reply
      • Vegan Richa Support

        May 11, 2023 at 7:03 pm

        thank you for making it 🙂

        Reply
    8. Hollie

      May 08, 2023 at 10:42 am

      5 stars
      This one was excellent! I had it with pita but it would also be great over rice. I was feeling reckless so I also added the rest of the small container of yogurt I had left at the end and it made it even more creamy. I have some for lunch at work today and I can’t wait to have it. ⭐️⭐️⭐️⭐️⭐️

      Reply
      • Richa

        May 08, 2023 at 3:03 pm

        Yes!!

        Reply
    9. Stephanie Parker

      May 08, 2023 at 7:59 am

      5 stars
      Made this last night and it was great! Used soy curls and used silken tofu for the cream sauce and it was so good. Will make again soon!

      Reply
      • Vegan Richa Support

        May 19, 2023 at 6:53 am

        yay! thank you!

        Reply
    10. Annie

      May 06, 2023 at 3:53 pm

      5 stars
      This was soooo good. I made it with seitan, instead of tofu and used coconut yogurt, which was open, instead of cashew cream. I don’t have an oven, so “baked” the chickpeas and seitan in a covered frying pan over a low heat. Perfect.

      My only complaint is that there really wasn’t enough, but looking at the ingredient list, I should have realised that. (I should probably have made a vegetable side dish.) I live alone, so always make the recipe for 2 and have leftovers for breakfast (don’t knock it until you’ve tried it!). I ate half with the equally delicious fluffy coconut dinner rolls from a recent post, but could happily have polished off the lot, or at least a good proportion of it. But again, it was soooo good …

      Reply
      • Richa

        May 15, 2023 at 5:35 pm

        Amazing! Definitely double or triple the recipe as needed!

        Reply
    11. Bindu

      May 05, 2023 at 1:42 pm

      5 stars
      I followed the recipe exactly- absolutely delicious. Thank you Richa!

      Reply
      • Vegan Richa Support

        May 11, 2023 at 7:06 pm

        🙂 yay!

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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