This is basically a version of an
Indian lamb passanda curry using seitan (meinjin,
gluten) instead.
All Hail Lord Seitan! Of course, you could substitute
tofu for the seitan. Or even just make it with
lamb.
What You Need
1 pound of seitan (or if using tinned, 2 tins)
3 table spoons of ghee or canola oil
2 large onions, chopped
1/2 tsp ginger
2 tsp garlic
2 potatoes, sliced into thin rounds
1 tsp cumin seeds
4 whole pods cardamom
4 cloves
1 cinnamon stick or less
1/2 tsp turmeric
salt
2 or 3 or 5 tsp chilli powder
1 cup yogurt (beaten to a paste and diluted with 1 cup water and beaten again)
palmful of chopped coriander leaves
Now What?
Heat the ghee and add the cumin, cardamom, cloves and cinnamon stick. As soon as they become fragrant, add the onions. Slightly brown the onions.
Add ginger and garlic followed by turmeric, salt and chilli
powder. Muck it about for 2-3 minutes. (If the spices are sticking to the pot you can add some beer, vegetable stock, or water).
In a separate pan, sauté the potatoes.
Add the seitan, the yogurt mixture and potatoes followed
by coriander leaves and cook on a low flame until the gravy
thickens.
Serve with rice or naan and beer.