Easy Vegan Dinner

Tempeh in Onion Sauce Indian

Tempeh In Onion Sauce Indian

Ingredients

• recipe for : Tempeh Do Pyaaza

ONION PASTE:

• 1/4 cup chopped red or white onion
• 1 green chile, seeded
• 5 cloves garlic
• 1 (1-inch) knob of ginger
• 1/4 cup water

SAUCE:

• 1/2 teaspoon cumin seeds
• 4 cloves
• 1 black cardamom pod or seeds of 1 green cardamom
• 1/4 teaspoon fenugreek seeds
• 1 (1-to 2-inch) cinnamon stick
• 2 teaspoons safflower or other neutral oil
• 2 medium red onions, thinly sliced (2 1/2 cups)
• 1 mild green pepper or 1/4 bell pepper, thinly sliced
• 1/2 teaspoon sugar
• 3/4 teaspoon salt, divided
• 1/4 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne or paprika
• 3/4 cup water
• 1/2 teaspoon lemon juice, for garnish
• 8 ounces tempeh, cut into
• 1/2-inch pieces and steamed

Method

1. Onion paste: In a blender, combine the onion, chile, garlic, and ginger with 1/4 cup water and blend into a smooth paste
2. Sauce: Crush the cumin seeds, cloves, cardamom, and fenugreek into a coarse mixture using a mortar and pestle or spice grinder
3. Heat a large skillet over medium heat
4. Add the spices and cinnamon stick and dry roast until fragrant, about 1 minute
5. Add oil to the skillet with the spices
6. Let the oil get hot
7. Add the sliced onion, peppers, sugar, and 1/4 teaspoon salt
8. Mix and cook until the onions start to caramelize or turn golden brown, about 20 minutes, stirring occasionally
9. Remove 2 tablespoons of the onion and peppers and set aside for garnish
10. Add the onion paste from Step 1, turmeric, coriander, paprika, and 1/2 teaspoon salt.
11. Mix well and cook until fragrant, 6 minutes.
12. Add the steamed tempeh and water and mix well
13. Reduce heat to medium low
14. Cover and cook until the sauce thickens and tempeh picks up the color of the sauce, 20 minutes
15. Garnish with the caramelized onion
16. Serve hot

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