Instant Pot Vegan Chicken Saag (Soy Curls in Spinach Sauce)

By Vegan Richa · 50 min

Ingredients

Instructions

1. Blend the onion, garlic, ginger, green chile and tomato until smooth, then set aside.
2. Blend the spinach or greens with 1/4 cup water, pulsing to a coarse mix rather than a purée. Use 1/2 cup water if using hardy greens or more greens.
3. Heat oil on the saute setting. When hot, add the cinnamon stick, cloves and bay leaves and cook for a few seconds.
4. Add the blended onion mixture and cook for 3 minutes, stirring often. If it starts to burn, turn off saute for 2 minutes, then turn it back on if needed. Stir in the spices.
5. Add the greens, soy curls and salt, then add 1/2 cup water and stir.
6. Pressure cook on high for 8 to 10 minutes, then release pressure after 5 minutes. If using tofu, potato or tempeh, 3 to 5 minutes is enough.
7. Fold in the cashew cream or yogurt. If needed, add some water and saute until the mixture just starts to boil. Stir in cayenne, garam masala and sugar, then adjust salt, spice and heat. Add fenugreek leaves if using.
8. Serve topped with pepper flakes, with rice, quinoa, flatbread or pita.

Summarized from Vegan Richa's video. Watch it for the details.

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