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    Home » main course:India

    Saoji/Savji Tempeh(Spicy Fake Chicken Curry) Vegan

    Published: Jun 29, 2011 · Modified: Aug 1, 2018 by Richa 9 Comments

    Jump to Recipe   Print Recipe

    Saji/Savji Tempeh (Spicy Fake Chicken Curry). A delicious and easy curry packed full of spices. Great for weeknights. Vegan Recipe.Jump to Recipe

    Saji/Savji Tempeh (Spicy Fake Chicken Curry). A delicious and easy curry packed full of spices. Great for weeknights. Vegan Recipe. #veganricha #vegan


    Saoji Chicken/Mutton is a very spicy curry, a specialty of Nagpur city in central India. This curry is spicy not just because of the peppercorns, but also because of the long list of spices:) The meat mention in the title and the post gets the keyword hits from the search engines, so please bear with me. More hits = more probability of someone trying the vegan version!
     
    I dont know why I waited this long to redo the vegan version of this recipe.. because this Saoji Masala rocks!! Try this tempeh version and you wont crave the meat ever again!
     
     
    My recipe is a mix of the recipes from the following 2 links. The first link uses dry coconut and the second link uses Jowar(Sorghum) flour for the masala (spice mix).
    https://www.sanjeevkapoor.com/saoji-mutton.aspx
    This video is in Marathi 🙂
    https://recipetube.blogspot.com/2011/03/savji-chicken.html
     
    The spices can be dry roasted, grinded and kept for months or roasted in oil along with onion, blended and kept in the refrigerator for a few days.
     
    Some other Indian curries with tempeh.. some simpler than this one:)..
    Kadhai Tempeh(Tempeh, Cauliflower and bell pepper in tomato gravy)
    Tempeh Do Pyaaza (Double Onion Curry)
    Palak/Saag Tempeh(Spinach Mustard Greens curry)
    Mango creamy curry
    Dhania Tempeh (Cilantro Tomato Curry)
     
    Fake chicken curry served on a white plate with a green garnish
    Print Recipe
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    Saoji/Savji (Spicy Fake Chicken Curry) Vegan.

    Saji/Savji Tempeh (Spicy Fake Chicken Curry). A delicious and easy curry packed full of spices. Great for weeknights. Vegan and Gluten Free Recipe. 
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Gluten-free, Indian, Vegan
    Keyword: spicy curry recipe, vegan chicken curry, vegan curry
    Servings: 2 servings
    Calories: 376kcal
    Author: Vegan Richa

    Ingredients

    • 2 tablespoons Organic Canola Oil

    Spices:

    • 2 teaspoons Coriander seeds
    • 1/2 teaspoon (0.5 teaspoon) Caraway seeds (shahi jeera)
    • 2-3 (2 ) Cloves
    • 3-4 (3 ) Black peppercorns (less or more depending on required spice)
    • 2 Green cardamoms
    • 2 Black cardamoms
    • 2 Bay leaves
    • 2 Whole dry red chillies (less or more according to spice)
    • 1 teaspoon Poppy seeds (khuskhus/posto)
    • 1 stone flower (Dagadphool, I didn't have this)
    • 1/4 teaspoon (0.25 teaspoon) hing (asofetida)
    • 1 inch stick cinnamon

    Other Items:

    • 1 medium onion chopped
    • 2 tablespoons cilantro leaves
    • 1 tablespoon Dry coconut khopra Or Jowar flour(Sorghum)
    • 1 inch ginger chopped
    • 1 cup (166 g) chopped organic Tempeh (can use Tofu or Seitan as well)
    • 1 teaspoon vegan butter
    • 1/2 teaspoon (0.5 teaspoon) salt or to taste
    • 1/2 teaspoon (0.5 teaspoon) sugar

    Instructions

    • In a pan on medium heat, dry roast all the items under spices, continuously stirring) until they start turning slightly brown. (3-4 minutes).
    • Cool grind and keep if using for later.
    • In the same pan, add in the oil and cook the onions until golden. Add in the coconut and ginger and cook for another minute.
    • Blend the onion mixture with the spices and cilantro using a little water into a smooth paste. My blender conked out so the curry is not as smooth. In any which way, the curry is going to blow your mind away!
    • In the pan, add butter and the blended mixture, a cup of water, salt and sugar to taste. Adjust spice if needed( more black pepper for added authentic saoji taste)
    • Add in the Tempeh and cook on low heat covered for 20-30 minutes until the curry thickens and the tempeh is cooked and double in size.
    • Serve hot topped with any Indian flat bread(Roti, Paratha, Naan) or with Basmati Rice!.
    • Keep a pitcher of cold water at hand for the spice shock!!

    Notes

    Nutritional value is based on 1 serving

    Nutrition

    Nutrition Facts
    Saoji/Savji (Spicy Fake Chicken Curry) Vegan.
    Amount Per Serving
    Calories 376 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 4g25%
    Sodium 600mg26%
    Potassium 492mg14%
    Carbohydrates 20g7%
    Fiber 4g17%
    Sugar 3g3%
    Protein 17g34%
    Vitamin A 255IU5%
    Vitamin C 5.4mg7%
    Calcium 156mg16%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.
     
     

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    1. Cynthia

      April 24, 2015 at 5:33 pm

      I love hot and spicy curry dishes, and this one is next on my list. Thanks!

      Reply
    2. PD

      January 27, 2014 at 7:13 am

      Where in Nagpur, can you buy this tempeh?

      Reply
      • Richa

        January 27, 2014 at 7:47 am

        I dont think Tempeh is available in Nagpur. you can make this with Tofu.

        Reply
    3. Richa

      September 18, 2011 at 10:39 pm

      thanks peachie!

      Reply
    4. peachie

      August 14, 2011 at 9:05 pm

      I love tempeh even if it’s just toasted so am sure I’ll like this delicious looking dish!

      Reply

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