Butter Seitan Curry

Name: Butter Seitan Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Asian, Indian
Ingredients: 1 teaspoon safflower or other neutral oil; 8 ounces seitan, thinly sliced (2 cups); 1/2 teaspoon Garam Masala (here); 1/4 teaspoon salt; 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 (here); 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

3 steps

Prep:20minCook:35min

Butter chicken, or murgh makhani, is a classic staple with a flavour profile from Punjabi cuisine. A variation of the original recipe can be found in most Indian restaurants worldwide. Seitan is great in this recipe. It tastes best when the seitan has had some time to sit in the sauce. Use thinly sliced seitan or a plant-protein ingredient such as Beyond Meat strips. The sauce also works beautifully with cooked beans, cooked lentils, tofu, or tempeh. Serve with flatbread or rice or make tacos with fresh salsa. Use pumpkin seeds to make it nut-free. Use a gluten-free protein to make it gluten-free.

Updated at: Thu, 17 Aug 2023 11:35:19 GMT

Ingredients

4 servings

Seitan

1 teaspoonsafflower oil

or other neutral

8 ouncesseitan

thinly sliced

½ teaspoonGaram Masala

here

¼ teaspoonsalt

Sauce

2 teaspoonssafflower oil

or other neutral

½ teaspooncumin seeds

½ teaspooncoriander seeds

8 clovesgarlic

1 cupred onion

1 knobginger

½ teaspoonturmeric

¼ teaspooncayenne

1 teaspoonGaram Masala

1 ½ cuptomato

chopped, fresh or canned

¼ cupraw cashews

½ teaspoonsalt

1 cupwater

or use nondairy milk for richer sauce

1 ½ teaspoonsdried fenugreek leaves

½ teaspoonsugar

2 tablespoonscilantro

chopped, for garnish

Instructions

Step 1

Seitan: Heat the oil in a large skillet over medium heat. Add the seitan strips, salt, and garam masala. Cook for 5 minutes. Stir occasionally. Set aside.

Step 2

Sauce: Heat the oil in a separate large skillet over medium heat. Add the cumin, coriander, and bay leaf. Cook for 1 minute. Add the garlic and cook until slightly golden on some edges, 2 minutes. Add the onion and ginger, and cook until golden, 7 minutes, stirring occasionally. Add the turmeric, cayenne, and garam masala, and mix for a few seconds. Add the tomato, cashews, and salt and cook until the tomatoes are saucy about 5 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.

Step 3

Blend the mixture with water until smooth. Pour the sauce into the same skillet and heat over medium heat. Stir in the seitan, fenugreek leaves, and sugar. Reduce the heat to medium- low, cover, and cook until the sauce thickens and the seitan absorbs the flavors, 20 to 25 minutes. Taste and adjust the salt and spices, if needed. Garnish with cilantro and serve.