Instant Pot Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce

This Vegan Curry recipe with soy curls and creamy Fenugreek Onion Sauce makes for an amazing vegan version of Indian Methi Chicken. Any easy Indian Instant Pot recipe that is gluten-free, nut-free & comes with a soy-free option.

overhead shot of a bowl of vegan methi chicken with some naan bread on the side
1 tsp oil or use 2 tbsp broth for oil-free
2 bay leaves
3 green cardamom pods opened
3 cloves
1 cinnamon stick (2 inch)
1/2 onion finely chopped
1 tomato
1 tbsp tomato paste
4 cloves of garlic

1/2 inch ginger (1/2 inch cube)
1 hot or mild green chile , I use serrano
3/4 cup water
1 tsp ground coriander
1/2 tsp turmeric
1 tsp ground cumin

3/4 tsp salt
1/2 tsp sugar or sweetener or more to taste
1.5 cup soy curls (dry, not rehydrated)
1/2 cup Non dairy yogurt

3/4 cup non-dairy milk or more to preference , such as almond milk, cashew milk, soy milk, coconut milk or oat milk
3 tsp dried fenugreek leaves (kasoori methi)
garam masala or coriander to taste
1/4 cup cilantro for garnish

Start the Instant Pot on saute mode. Add the oil and wait for it to get hot. Add the whole spices and mix for a few seconds until fragrant, then add the minced onions and saute until translucent. (You can add in the garlic here if you don’t want to blend the garlic with the tomato.)
Blend the tomato, tomato paste, garlic, ginger, chili with 3/4 cup water.

Add ground spices and mix them in. Add tomato mixture to the IP and mix it in. Switch off saute mode.
Add the dried soy curls, salt, sugar, dairy-free yogurt and mix in. Close the lid and pressure cook for 15 mins, natural release
Open the lid and add the non-dairy milk and bring to a boil. Taste and adjust salt and flavor.

Add garam masala or ground coriander and fenugreek leaves and mix in. Switch off the saute mode at this point as you don’t want to boil the fenugreek for too long to not lose the flavor.
Serve garnished with cilantro, red pepper flakes, and some freshly cut lime wedges. Tastes best with rice or some naan flatbread.

Store refrigerated for upto 3 days. Reheat with additional non dairy milk as the sauce will tend to dry out.
Saucepan: Blend the tomato, tomato paste, ginger, garlic, chili with 1/4 cup water. Follow steps 1,2,3 in a saucepan over medium heat. Cook the tomato mixture until thickened and slightly roasted. (7 to 10 mins).Add the soy curls, non dairy yogurt, salt and sugar and mix in. cook for 3 mins. Add in the non dairy milk and 3/4 cup water and continue too cook until the soy curls are tender.(7 to 10 mins). Add garam masala/ Taste and adjust.

To make this vegan curry recipe soy-free, you could use seitan, jackfruit or a can of beans or chickpeas.
You can stir in some coconut oil or vegan butter with the non-dairy milk to make this vegan curry taste even more like a restaurant-style dish.
For an oil-free version, cook the onion in broth instead of oil.

To make with veggies or tofu: Pressure cook the sauce without the soy curls till step 4. Add baked tofu or roasted veggies and mix in. Add a bit of non dairy milk based or sauce thickness preference and simmer on saute for 3 to 4 mins

Calories: 181.32kcal | Carbohydrates: 19.4g | Protein: 19.29g | Fat: 2.96g | Saturated Fat: 0.77g | Cholesterol: 3.98mg | Sodium: 520.29mg | Potassium: 218.74mg | Fiber: 7.83g | Sugar: 8.53g | Vitamin A: 414.95IU | Vitamin C: 8.97mg | Calcium: 235.74mg | Iron: 4.73mg

Leave a Comment