Curry Seitan Matar
Yield
2 - 4 servings
Prep time
15 Minutes
Cook time
15 Minutes
Total
30 Minutes
Curry Seitan Matar
Ingredients

1 CUP FRESH OR FROZEN GREEN PEAS (MATAR)

1 8OZ. PKG SWEET EARTH CURRY SEITAN (SATAY)

1 MEDIUM ONION, FINELY CHOPPED

1 MEDIUM TOMATO, DICED

2 MEDIUM TOMATOES, ROUGHLY CHOPPED

1 GREEN CHILLI, CHOPPED

2-3 CLOVES OF GARLIC

1/2 INCH PIECE OF GINGER, CHOPPED

5-6 CASHEW NUTS, SOAKED IN HOT WATER FOR 20-30 MINUTES

1/2 TEASPOON RED CHILLI POWDER

1/4 TEASPOON TURMERIC POWDER

1 TEASPOON CORIANDER POWDER

1/4 TEASPOON GARAM MASALA POWDER

FOR SHALLOW FRYING + 2 TABLESPOONS OIL OR GHEE (CLARIFIED BUTTER)

1/2 CUP + 2 TABLESPOONS WATER

SALT TO TASTE

Directions
1.

Grind onion, green chilli, ginger and garlic together in the small chutney jar of a grinder to make medium coarse paste. Grind the chopped tomatoes to make tomato puree. Grind cashew nuts with 2 tablespoons water until smooth paste.

2.

Heat 2 tablespoons oil in the same pan/kadai over medium flame. Add crushed onion paste (prepared in step-1) and salt (only for onion paste, it helps to cook onion faster). Sauté it until oil starts to separate or it turns translucent. It will take around 5-7 minutes.

3.

Add tomato puree (prepared in step-1) and cook on medium flame until oil starts to separate, for approx. 5-6 minutes.

4.

Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.

5.

Stir and cook for a minute. Add cashew nut paste (prepared in step-1).

6.

Stir and cook for 1-2 minutes.

7.

Add boiled peas and 1/2 cup water; mix properly and cook for 2-3 minutes.

8.

Add curry seitan and cook for 4-5 minutes.

9.

Turn off flame and transfer prepared curry to a serving bowl. Matar is ready. Serve it with butter kulcha, cucumber tomato onion salad and gajar halwa for a complete meal.