On a particularly crisp autumn evening, as the golden leaves swirled in the wind, a scent unlike any other began to waft through the air. It was the aroma of something rich, comforting, and utterly indulgent, a Vegan Butter "Chicken" with Panisse.
The inspiration for this dish came from a love for traditional Indian cuisine, with its warm spices and creamy sauces. But there was a twist: instead of the usual chicken, the star of the show was the Panisse, crispy on the outside and soft on the inside, made from humble chickpea flour. It was the perfect vessel for soaking up the luxurious, velvety sauce.
The vegan butter sauce, rich with coconut milk and fragrant with garam masala, embraced the Panisse cubes, turning them into little pockets of flavour that burst in your mouth. The dish was finished with a sprinkle of fresh cilantro, adding a pop of colour and a hint of freshness.
As the plate was set on the table, I knew this was more than just a meal. It was an experience a journey into a world where plant-based ingredients reigned supreme, where comfort food could be indulgent yet nourishing.
When the first bite was taken, there was silence, followed by a collective "mmm" of approval. The Panisse had absorbed the creamy sauce perfectly, offering a delightful contrast of textures. The warmth of the spices lingered on the palate, inviting another bite, and then another.
Ingredients:
- 1 Indian Panisse or 1 Nature Panisse
- 2 tablespoons vegan butter or coconut oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1 cup tomato purée
- 1 cup full-fat coconut milk
- Salt, to taste
- 1 tablespoon maple syrup or sugar (optional, to balance acidity)
- Fresh cilantro, for garnish
Instructions:
1. Cut the Panisse:
- Cut your Panisse into cubes or desired shapes.
- Heat your choice of oil in a pan over medium heat and fry the Panisse pieces until golden brown on all sides. Set aside.
2. Prepare the Vegan Butter Sauce:
- In a large pan, melt the vegan butter or coconut oil over medium heat.
- Add the cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic and ginger, cooking for another 2-3 minutes until fragrant.
- Stir in the ground spices: coriander, garam masala, turmeric, paprika, and chili powder. Cook for 1-2 minutes to release the flavours.
- Pour in the tomato purée and cook until the oil starts to separate from the sauce.
- Stir in the coconut milk, and salt, and add the sweetener if using. Simmer for 5-7 minutes, stirring occasionally.
- Adjust the seasoning as needed.
3. Combine:
- Add the fried Panisse pieces to the sauce, stirring gently to coat them well.
- Simmer for another 5 minutes, allowing the flavours to meld.
4. Serve:
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
Enjoy your vegan butter "chicken" with Panisse !
