Curry made with traditional Indian spices and cooked perfectly with Seitan (wheat gluten).
100 grams of uncooked wheat gluten (seitan)
1 cup finely chopped celery
1 big chopped tomato
1 bunch of cilantro/coriander leaves
2 inches peeled thick ginger
3 small green chilies
1 bay leaf
2 teaspoons coriander cumin seed powder
1 teaspoon garam masala powder
1 teaspoon turmeric powder
2 tablespoons oil
1/4 teaspoon of hing/asafetida
1/2 tablespoon deggi mirch/kashmiri mirch
1/2 tablespoon salt
1 cup chopped cilantro for garnish
Process: In a deep saucepan add 2 tablespoons of oil. Add the celery, cover and cook on low heat until it turns brown in color. once the color changes add the hing and then the tomatoes. Cover and cook on low heat until tomatoes soften. Add the bay leaf , cover and cook again on low heat until the oil starts separating from the tomatoes. Blend the bunch of cilantro with ginger and green chilies along with 2 tbsps of water. Add the paste and spices one by one to the tomatoes, mix well . Add a cup of water , salt and bring to a boil. Reduce the heat to low, cover and cook until the oil starts separating from the spices for nearly 10-15 minutes.
By this time make small balls from the uncooked wheat gluten dough and then add to the spices mixture. Coat well and add 4 cups of boiling hot water. Bring to a boil, cover and cook for another 15 minutes on low heat until the gluten balls look bigger in size and curry gravy reduced to half of its size.
Turn off the stove and garnish with cilantro, Serve hot with Bread, chapati or Rice.
Note: To make Seitan follow this recipe below.
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