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
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.
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.
Add tomato puree (prepared in step-1) and cook on medium flame until oil starts to separate, for approx. 5-6 minutes.
Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
Stir and cook for a minute. Add cashew nut paste (prepared in step-1).
Stir and cook for 1-2 minutes.
Add boiled peas and 1/2 cup water; mix properly and cook for 2-3 minutes.
Add curry seitan and cook for 4-5 minutes.
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.