Chicken in a vegan gravy

Vegan Makhani

Name one sorry soul in this world who doesn’t like a spicy, delicious, creamy, silky, and did I mention ****ing delicious makhani!

Yeah I knew you wouldn’t be able to think of one.

Whether it’s chicken, paneer, or any vegetable or meat under the sun, throw it in a makhani gravy and you’re set for life.

But how can you eat this everyday? Ingesting all that cream and butter? You’ll die!

Behold! The Avocado!

What!?!??! In Indian Cuisine??? You must be straight up insane!

AM I??? AM I???????? HUH??? AM I???

Ok tldr time. What is an avocado full of? Fat! What do we love??? Fat! We follow a pretty traditional recipe for a makhani gravy, you know the onions, ginger, garlic, tomato, the works, but instead of heavy cream or milk, you simply add half an avocado when you puree your gravy. This produces a thick, luscious and creamy gravy. I promise you, you won’t taste the avocado. And finally you adjust the consistency with a bit of almond milk so you get the nice sauciness that we all love. You can eat this to your heart’s content without any fear of dropping dead. Well you may drop dead cause it’s so delicious though.

Insane Healthy (and Vegan) Makhani

Insane Healthy (and Vegan) Makhani

Course: Lunch, DinnerCuisine: IndianDifficulty: EZ
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 2 medium tomato roughly chopped

  • 2 medium onion roughly chopped

  • 8-9 garlic cloves roughly chopped

  • 1.5 inch ginger knob roughly chopped

  • 1/2 avocado

  • almond milk for consistency

  • 3-4 tbsp chili powder

  • 1 teaspoon turmeric

  • 1.5 tbsp coriander powder

  • 1 tsp ground kasuri methi

  • 1 tsp jeera powder

  • 1 tbsp garam masala

  • Salt to taste

  • 1 tsp oil

Directions

  • The key is love. You need to caress the flavor out of the onions and tomatoes and gently fry the spices to let the aroma fill the dish.
  • Heat oil gently in a pan and add the ginger and garlic. Saute on a low heat and avoid any color.
  • Now that the oil is nicely aromatic, add in the onions. Again, cook on a low heat until the onions are translucent. Try to get a light caramelization on them. This helps with depth of flavor.
  • Add in all the spices along with a good couple pinches of salt and give it a good mix. Continue cooking the spices gently.
  • After a couple minutes add in the tomatoes and you know the deal, cook gently.
  • You want most of the water to leave the tomatoes. Again a bit of color goes a long way, but please don’t burn anything.
  • Now set the pan aside of the heat to cool down (so we don’t cook the hell out of the avocado)
  • Once cooled slightly, puree the mix along with half an avocado. You want to get the gravy real smooth.
  • Add it back to the pan. Add almond milk to get the consistency you want.
  • Fix the spice levels by adding more chili powder as well as adjust the salt levels.
  • Add in your protein and serve!
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