Butter Seitan Curry Indian Recipe

Butter Seitan Curry Indian Recipe

Ingredients

• recipe for : Seitan Makhani

SEITAN:

• 1 teaspoon safflower or other neutral oil
• 8 ounces seitan, thinly sliced (2 cups)
• 1/4 teaspoon salt
• 1/2 teaspoon Garam Masala

SAUCE:

• 2 teaspoons safflower or other neutral oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1 bay leaf
• 8 cloves garlic, coarsely chopped
• 1 cup chopped red onion
• 1 (1-inch) knob of ginger, chopped
• 1/2 teaspoon turmeric
• 1/4 to 1/2 teaspoon cayenne
• 1 teaspoon Garam Masala
• 1 1/2 cup chopped tomato, fresh or canned
• 1/4 cup raw cashews
• 1/2 to 1 teaspoon salt
• 1 cup water or use nondairy milk for richer sauce
• 1 1/2 teaspoons dried fenugreek leaves
• 1/2 teaspoon sugar
• 2 tablespoons chopped cilantro, for garnish

Method

1. Seitan: Heat the oil in a large skillet over medium heat
2. Add the seitan strips, salt, and garam masala.
3. Cook for 5 minutes.
4. Stir occasionally.
5. Set aside.
6. Sauce: Heat the oil in a separate large skillet over medium heat
7. Add the cumin, coriander, and bay leaf
8. Cook for 1 minute
9. Add the garlic and cook until slightly golden on some edges, 2 minutes
10. Add the onion and ginger, and cook until golden, 7 minutes, stirring occasionally
11. Add the turmeric, cayenne, and garam masala, and mix for a few seconds
12. Add the tomato, cashews, and salt and cook until the tomatoes are saucy, about 5 minutes
13. Stir occasionally to avoid sticking
14. Cool slightly, then transfer to a blender
15. Blend the mixture with water until smooth
16. Pour the sauce into the same skillet and heat over medium heat
17. Stir in the seitan, fenugreek leaves, and sugar
18. Reduce the heat to medium-low, cover, and cook until the sauce thickens and the seitan absorbs the flavors, 20 to 25 minutes
19. Taste and adjust the salt and spices, if needed
20. Garnish with cilantro and serve
21. Variation: Replace the seitan with 1 cup of vegetables such as green beans, mushrooms, broccoli, or cauliflower at Step 3

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