Instant Pot Vegan Chicken Saag - Soy Curls in Spinach Sauce.
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
3
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Calories
184 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Instant Pot Vegan Chicken Saag - Soy Curls in Spinach Sauce.
Description
The Instant Pot Vegan Chicken Saag combines small soy curls with a blended base of onion, garlic, ginger, green chili, and tomato, infused with whole spices including cinnamon stick, cloves, bay leaves, and ground turmeric, coriander, paprika, and garam masala. Spinach or a mix of greens is coarsely blended and added to the pressure cooker along with salt and water.
Pressure cooking for 8-10 minutes tenderizes the soy curls and integrates the flavors. After cooking, the dish is finished by folding in a creamy component such as cashew cream or vegan yogurt, and adjusted with sugar, cayenne, additional garam masala, and optional fenugreek leaves for depth.
The result is a thick, deeply spiced spinach-based sauce coating tender soy curls resembling a chicken saag style meal. It serves as a hearty main dish for 2-3 servings and can be enjoyed with rice or flatbreads. Variations include using tofu or vegetables or adapting to nut-free or soy-free alternatives.
For stovetop preparation, the recipe suggests sautéing and simmering ingredients separately. The recipe notes provide options for ingredient substitutions and cooking adjustments to accommodate dietary preferences or equipment limits.
Ingredients
- 1 onion small
- 5 cloves garlic
- 1/2 inch ginger
- 1/2 hot green chile
- 3/4 cup tomato
- 4 to 5 oz spinach or spinach + other greens such as baby kale
- 1 cinnamon stick , 2 inch long
- 2 cloves
- 1 or 2 bay leaf
- 1/2 tsp Turmeric
- 1/2 tsp garam masala
- 1/2 tsp coriander powder
- 1/2 tsp paprika
- 1.5 cups soy curls , dry
- 3/4 tsp salt
- 1/4 cup cashew cream 1/3 cup vegan plain yogurt
- 1/2 to 1 tsp sugar or sweetener
- cayenne pepper to taste
- garam masala to taste
- 1 tsp fenugreek leaves optional
Instructions
- Blend the onion through tomato and set aside. Blend the spinach/greens with 1/4 cup water(*inline amounts don’t change when you scale the recipe, only ingredient list scales. So adjust accordingly). Pulse to make a coarse mixture and not a puree. (use 1/2 cup water if using hardy greens and using more).
- Heat oil in saute mode. When hot, add cinnamon, cloves and bay leaf. Cook for a few seconds.
- Add blended onion tomato mix. Cook for 3 minutes, stir frequently. If it starts to burn, switch off saute for 2 mins, then switch on again if needed. Add the spices and mix in.
- Add the greens, soy curls and salt. Add 1/2 cup water and mix in.
- Cook on Manual/Pressure Cook (hi) 8 to 10 minutes. Release after 5 mins. (If using tofu, potato or tempeh, 3 to 5 minutes pressure cook time is sufficient)
- Fold in cashew cream or yogurt and mix in. Add some water if needed and cook on saute until the mixture starts to boil. Add cayenne, garam masala, sugar and mix in. Adjust salt, spice and heat. Add fenugreek leaves if using.
- Serve garnished with pepper flakes with rice, quinoa or with flatbread or pita bread. Additional garnish: Drizzle Cashew cream and add some vegan butter per serving.
Notes
- For soy-free version, substitute soy curls with seitan, chickpeas, tofu, or hearty vegetables like potato.
- To remove nuts, replace cashew cream with nut-free non-dairy yogurt or coconut cream.
- Omit oil or use stove-top roasting of tomato-onion to avoid sticking if not using Instant Pot.
- Stovetop method: sauté base ingredients, add soy curls and water, cook covered 6-8 minutes, then add greens and cream and simmer further.
- This recipe yields approximately 2-3 servings per batch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 11.4g | 23% |
| Fat | 8g | 12% |
| Sodium | 657mg | 27% |
| Potassium | 549mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5815IU | 116% |
| Vitamin C | 26.8mg | 30% |
| Calcium | 93mg | 9% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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