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Ingredients
- Serves 1 person
15 g olive oil
45 g tempeh (cubed 1x1cm)
45 g firm tofu (cubed 1x1cm)
30 g canned chickpeas
1 g sea salt
butter masala:
3 g fresh coriander
5 g young ginger
20 g red onion
20 g rice bran oil
8 g garam masala
3 g turmeric powder
2 g coarse black pepper
1 g nutmeg powder
3 g coriander powder
3 g onion powder
1 g cardamon powder
6 g cumin powder
2 g salt
20 g tomato paste
80 g vegetable stock
30 g yogurt (low fat)
20 g milk
20 g unsalted butter
steamed broccoli:
80 g broccoli (cut into florets, steamed and season with 2g salt and 0.5g black pepper)
black rice:
100 g black rice (rinsed)
10 g pandan leaves (washed)
155 g water
Log in to watch this premium content and more!Butter Masala
A vegetarian dish with classic Indian flavors, this Butter Masala is filled with nutritious proteins such as tofu, tempeh and chickpeas, all bathed in a velvety smooth gravy. While it is rich and creamy, it also has a bright and tangy note from the tomatoes used to make the gravy. For added health benefits and texture, serve with steamed broccoli and black rice, which is rich in antioxidants and adds a mild nutty flavor to the dish.
- Medium
- 50 min
- 35 min
- 15 min
- 4 steps
- 27 Ingredients
- Medium
- 4 steps
- 27 Ingredients
- 50 min
- 35 min
- 15 min
Instructions
-
Cooking the rice
- Place rinsed black rice, pandan leaves and water inside cooker (select Brown rice mode on rice cooker, otherwise set timer to 25-35mins)
-
Preparing the wet ingredients
- Using a pestle and mortar, grind 3g fresh coriander, 5g young ginger and 20g onion into a paste.
- Set aside
-
Sautéing the ingredients
Heat a pan with olive oil, lightly sauté the tofu and tempeh till they are a light golden brown color.
Add in the chickpeas, season with salt and cook for another 2 mins.
Set aside
-
Preparing the Butter Masala
- Heat up oil in a pan, and fry the coriander, ginger and onion paste till fragrant.
- Add in the garam masala, turmeric powder, black pepper, nutmeg powder, coriander powder, onion powder, cardamon powder, cumin powder, salt, tomato paste, vegetable stock, and simmer for 5 mins.
- Turn heat to lowest and add in the yogurt, milk and butter. Combine well.
- Turn off heat and toss in the fried tempeh, tofu and chickpeas into the gravy.
Garnish and Serve!
Serve with black rice and steamed broccoli on the side.
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Ingredients
- Serves 1 person
-
15 g olive oil
-
45 g tempeh (cubed 1x1cm)
-
45 g firm tofu (cubed 1x1cm)
-
30 g canned chickpeas
-
1 g sea salt
-
butter masala:
3 g fresh coriander
-
5 g young ginger
-
20 g red onion
-
20 g rice bran oil
-
8 g garam masala
-
3 g turmeric powder
-
2 g coarse black pepper
-
1 g nutmeg powder
-
3 g coriander powder
-
3 g onion powder
-
1 g cardamon powder
-
6 g cumin powder
-
2 g salt
-
20 g tomato paste
-
80 g vegetable stock
-
30 g yogurt (low fat)
-
20 g milk
-
20 g unsalted butter
-
steamed broccoli:
80 g broccoli (cut into florets, steamed and season with 2g salt and 0.5g black pepper)
-
black rice:
100 g black rice (rinsed)
-
10 g pandan leaves (washed)
-
155 g water
Nutrition
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