Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams of tempeh into 1-inch triangles and set aside for later use.

2. 2

   In a medium-sized bowl, combine 0.5 cup plain yogurt, 2 tablespoons ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon salt, and 1 tablespoon lemon juice to create a vibrant marinade.

3. 3

   Add the tempeh triangles to the prepared marinade, ensuring each piece is fully coated, then refrigerate for at least 30 minutes to allow the flavors to meld.

4. 4

   Heat 1 tablespoon cooking oil in a large pan over medium heat, then pan-sear the marinated tempeh in batches until each piece is golden brown and slightly crispy on all sides, then remove and set the tempeh aside.

5. 5

   In the same pan, add the remaining 1 tablespoon cooking oil and sauté 1 thinly sliced medium onion and 1 whole slit green chili until the onion becomes translucent, which usually takes about 5-7 minutes.

6. 6

   Stir in 2 pureed medium tomatoes and cook for 5 minutes until the oil begins to separate from the mixture, then add 200 grams roughly chopped fresh spinach and cook until it is fully wilted, about 3 minutes.

7. 7

   Return the pan-seared tempeh to the pan with the vegetable mixture, sprinkle with 1 teaspoon garam masala, mix gently to combine all ingredients, and cook for an additional 2 minutes to heat through.

8. 8

   Garnish the Masala Tempeh with Sauteed Greens generously with 0.25 cup chopped fresh coriander leaves before serving hot alongside rice or naan.