Veggie "Beef" curry with Seitan (wheat gluten)

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An imitation "beef" curry made with Seitan (wheat gluten) simmered in a rich Chettinad style onion and tomato sauce.


Makes:

4-6 Servings

Ingredients

  • 2 cups of diced Seitan (wheat gluten)
  • 2-3 tablespoons Gingelly/Sesame oil (preferred) or other oil
  • 2 tsp ghee (clarified butter) (optional)
  • 1.5 cups chopped onion 
  • 1 Tomato, diced
  • 1-inch piece of cinnamon
  • 5-6 cloves
  • Salt , to taste
  • A few curry leaves

Chettinad Masala Paste (for gravy)

  • 2-3 tsp Coriander Powder
  • 1 tsp Garam masala powder
  • 1/2 tsp hot Chili powder (cayenne)
  • 1 tsp Kashmiri chili powder or paprika
  • 2 tsp Fennel powder
  • 1 tsp Cumin powder
  • 1 tsp peppercorns
  • 1/2 tsp sugar
  • 4 cloves Garlic
  • 2 inch piece of Ginger root
  • 2 tsp Poppy seeds (optional)

Bringing it all together:

  1. Grind the "masala" ingredients to a smooth paste with a little water. Set aside.
  2. Heat oil and ghee in a pan on medium flame, add cinnamon stick, cloves and onion. Sauté until onion starts wilting (don't brown them too much). 
  3. Add sliced tomatoes and cook until soft.
  4. Then add the ground masala.  Mix well and cook (stir frequently) on medium heat for a few minutes (~6-8) until you see a little oil separating from the mixture. Then add half a cup of HOT water and salt and let the sauce simmer for another 3-4 minutes.
  5. Add diced Seitan and curry leaves. Mix well and simmer for 10-12 minutes. If the sauce is too thick you can adjust the consistency with a little HOT water. Check and adjust salt. 
  6. This dish usually has a fairly thick gravy.
  7. Serve hot with rice, Indian breads etc. 

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