Mock Chicken Dopiaza Recipe

INGREDIENTS

1 Tbsp vegetable oil
1½ cup button mushrooms, sliced
2 mock chicken breasts
2 Tbsp vegetable oil
1 large onion, sliced
Dopiaza curry sauce
1 tsp hot chilli powder
1 tsp ground dry-roasted cumin seed
½ cup water
Salt to taste
1 tsp methi (dried fenugreek) seeds, washed in a sieve then left moist for at least 10 minutes.
1 tsp garam masala
Coriander or chunks onion for garnishing 

DIRECTIONS

1. Heat the 1 tablespoon vegetable oil in a pan, sauté the mushrooms and mock chicken breasts over moderate heat until they have turned golden brown. Remove them from the pan and set aside.
2. Heat the 2 tablespoon oil in a wide-based pan (you'll need one that has a lid). Sauté the onions until translucent but not brown (well not too brown) over low heat. Remove the onions from the pan with a slotted spoon and set aside.
3. Drain off the oil, put the pan back on the heat and add the curry sauce, mock chicken, chilli powder, the ground and roasted cumin and water, cook for 15 minutes, stirring from time to time. Season with salt.
4. 10 minutes from the end add the fenugreek seeds, garam masala and the reserved mushrooms, mock chicken breasts and onions. Stir and put back the lid. By this time you should have a rich, thick sauce (it will darken during the cooking). Simmer gently for the last 5 minutes. Your vegetarian Middle Eastern food, dopiaza is ready to enjoy!
5. Garnished with fresh chopped coriander or chunks onion.
6. Serve hot with steamed basmati rice and naan.

Source : Vegan Pinoy

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