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Indian Butter Seitan ( Vegetarian -Style Butter Chicken)

Main Course | January 8, 2015 | By



1 tablespoon peanut oil
1 shallot, finely chopped
1/4 cup onion, chopped
2 tablespoons vegan margarine
2 teaspoons lemon juice
1 teaspoon ground ginger
2 cloves garlic, minced
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon chili powder
2 teaspoons ground cumin
1 bay leaf
1 cup tomato puree
1 cup  milk
1/4 cup plain  yogurt
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt and black pepper to taste

1 1/2 teaspoons peanut oil
1 (16 ounce) package chicken-style seitan, cut into strips or cubes
2 teaspoons garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup cold water



Heat 1 tablespoon peanut oil in a saucepan over medium heat. Stir in the shallot and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the margarine, lemon juice, ginger, garlic, garam masala, curry powder, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Stir in the tomato puree and cook for 2 minutes more.
Reduce the heat to low, and mix in the  milk and  yogurt. Simmer for 10 minutes, stirring frequently. Season to taste with cayenne, salt, and black pepper; remove from heat and set aside.
Heat 1 1/2 teaspoons of peanut oil in a heavy skillet (preferably cast iron) over medium heat. Add the seitan and cook, stirring constantly, for 10 minutes. Reduce the heat to low and season the seitan with 2 teaspoons garam masala and a pinch of cayenne. Stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes. Transfer the seitan mixture to the saucepan.
Mix the cornstarch and cold water. Return the saucepan to the stove over medium-high heat. Stir the cornstarch mixture into the sauce. Bring to a boil; reduce the heat and simmer until the sauce has thickened, about 5 to 10 minutes.

Served warm with basmati rice ,cilantro ( or parsley).




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Georgia Bitay