How to Make Tempeh Vindaloo | High protein | Hello Tempayy

Make a delicious high protein vegetarian Vindaloo with Tempayy.
Recipe:
Marinate the Tempayy cubes in salt, turmeric and pepper powder and keep it aside.
In a pan/kadai, dry roast all the dry spices listed under vindaloo masala (till cinnamon). Once fragrant, turn off the heat and let it cool down. Add the roasted spices to a mixie jar and grind it to a fine powder. To this, add the green chilli, ginger garlic paste and sugar and grind well again.
Finally, add the vinegar and blend everything well. Add this prepared masala to the Tempayy cubes and mix well and keep it aside for 15 min till you prepare the gravy.
In the same pan/kadai uses for roasting the spices, add the oil/ghee and let it heat up. Add the mustard seeds to it and let it crackle. To this, add the curry leaves. Next add the garlic and fry till it changes to a light golden-brown color. To this, add the chopped onions and bay leaf and fry till onions are translucent. Add salt as per taste.
Add the chopped tomatoes and chilli powder and saute till the tomato is cooked through. To this, add the tempayy cubes with the vindaloo masala and cook it all together till the masala is cooked through and the oil starts separating. At this stage, add more vinegar/lemon juice, if needed. Add some hot water to bring the vindaloo to a gravy consistency.
Chef: FoodTok with Sherin- / foodtokwith. .
Recipe:
For the marination:
Hello Tempayy cubes - 200 gms
Salt - ½ tsp
Turmeric powder - ¼ tsp
Pepper powder - ¼ tsp
For the vindaloo masala
Dry red chilli - 4
Cumin seeds - ½ tsp
Coriander seeds - 1 tsp
Fenugreek seeds - ¼ tsp
Seeds of 1 black cardamom
Cloves - 2
Peppercorns - 4
Cinnamon - ¼ inch piece
Green Chilli - 1, chopped fine
Ginger Garlic paste - ½ tbsp
Sugar - ¼ ½ tbsp (adjust as per taste)
Vinegar - 1.5 - 2 tbsp (adjust as per taste)
Salt - as per taste
For the gravy
Ghee or oil - 1-2 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - 5-6
Garlic - 5-6 cloves, sliced
Onion - 1 small, finely chopped
Bay leaf - 1
Salt - as per taste
Tomato - 1, finely chopped
Chilli powder - ½ tsp (adjust as per taste)
Vinegar or lemon juice - if needed, as per taste
Hot water - to adjust for gravy
Serve this hot with rice, roti or bread.
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Available in five flavours in Bangalore, Hyderabad and Chennai.

[@mfitmlifefitnesswellness5000]

love this so well done and she is so engaging

[@conradrebello2775]

Wow goan dish with tempay nice I don't eat meat so now I can eat this

[@guruneelakandan1561]

Looks yummmm ! Can’t wait to try it

[@HelloTempayy]

Hope you enjoy

[@elihu2504]

Oh my WoW ma'am ! Your Vindaloo dish looks awesome. I hope you can give a Tempay BIyani reciipe if possible . Thanks for your lovely dishes and keep up these wonderful dishes !!!

[@HelloTempayy]

Thank you! Hope you enjoyed it - here's a biryani recipe you'll love: hellotempayy.com/blogs/recipe/tempayy-tempeh-biryani?_pos=1&_sid=020ecea87&_ss=r

[@dannyg3400]

Instead of curry patta can we add coriander leaves

[@HelloTempayy]

Hi, curry leaves an coriander have two distinct tastes so you cannot substitute it.