I veganised Dishoom’s ruby murray and might’ve just peaked in life 🥘🙌🏼
Without sounding like a braggy mcbragface, I absolutely nailed it. This is by far the best thing I’ve cooked since being in lockdown! 🥘
Dishoom‘s ruby murray was my fave before I went vegan so when they released their recipe, I challenged myself to veganise it 🌱
You can find the original recipe here but keep reading to see how I made my version:
🥘 Marinade
🌱 10g chopped ginger
🌱 20g chopped garlic
🌱 5g salt
🌱 1/2 tsp chilli powder
🌱 1/4 tsp paprika
🌱 1/4 tsp cayenne pepper
🌱 1½ tsp ground cumin
🌱 ½ tsp garam masala
🌱 2tsp lime juice
🌱 2 tsp vegetable oil
🌱 75g vegan creme fraiche (I used @oatly)
🥘 You’ll also need:
🌱 190g vegan chicken (I used @this.uk)
🌱 20g vegan butter (I used @flora)
🌱 80ml vegan cream (I used @oatly single cream)
🥘 Sauce
🌱 15g garlic (chopped)
🌱 20g garlic (grated)
🌱 175ml vegetable oil
🌱 20g fresh ginger (grated)
🌱 800g tinned chopped tomatoes
🌱 2 bay leaves
🌱 1.5 tsp ground cardamom
🌱 2 cinnamon sticks
🌱 2 tsp salt
🌱 1 tsp chilli powder
🌱 1/4 tsp paprika
🌱 1/4 tsp cayenne pepper
🌱 30g vegan butter
🌱 1 tsp garam masala
🌱 20g sugar
🌱 1 tbsp maple syrup
🌱 1 tsp ground cumin
🌱 1/4 tsp dill
🌱 80ml double cream
🥘 For the garnish
🌱 Ginger
🌱 Chopped coriander
🌱 1 tbsp pomegranate seeds
1. First, make the marinade. Use a blender to blitz the ingredients to a smooth paste, then transfer to a bowl. Place your vegan chicken into the marinade, and turn to coat. Cover and leave in the fridge for 6-24 hours
2. When you’re ready to prepare the dish, you can make the sauce
3. Peel and dice 15g of the garlic
4. Warm a large saucepan over medium-high heat and add your oil
5.Add the chopped garlic and fry until golden brown and crisp, then turn the hob off, remove your garlic using a slotted spoon and drain on kitchen paper. Don’t drain the oil
6. Grate the remaining garlic and ginger
7. Use a blender to blitz the chopped tomatoes to a fine consistency
8. Put the saucepan containing the oil back on a medium-high heat and add the bay leaves, cardamom & cinnamon sticks. Let them crackle for one minute, stirring regularly, then turn down the heat and add the garlic and ginger. Cook for 5 mins, allowing the paste to brown but not burn
9. Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn’t catch (about 30 mins)
10. Add butter and simmer for 5 mins. Add the garam masala, sugar, maple syrup, cumin, crisp garlic, kasoori methi powder (if you have it. I left it out) & dill, and cook for 15 mins. Add vegan cream and gently simmer for 5 mins
11. To finish, warm a large saucepan over a medium-low heat. Add the makhani sauce and the marinade with chicken in, and simmer gently for 10 mins. Serve topped with grated ginger, chopped coriander & pomegranate seeds and rice / naan (or both) on the side
Let me know if any of you try this! I’d love to see what you think of my vegan version of Dishoom’s recipe!