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Madhur Jaffrey's World Vegetarian
Yield 2 servings
3 T peanut or canola oil
3 whole cardamom pods
2-inch cinnamon stick
small onion, peeled and minced
3 cloves garlic, peeled and crushed
2-inch piece ginger, peeled and grated
1 t ground coriander
1 t ground cumin
1/4 t cayenne
1/4 t turmeric
4 T plain yogurt
medium tomato, peeled and minced
8 oz seitan, drained
1 1/2 c vegetable stock
salt
1/2 t garam masala
4 T heavy cream
2 T cilantro
Heat oil over medium-high heat then add cardamom and cinnamon and stir once. Now add onion and sauté, stirring constantly,
until onion begins to turn brown.
Stir in garlic and ginger then saute 30 seconds. After saute add coriander, cumin, cayenne, and turmeric. Stir for a moment,
then begin adding yogurt, 1 T at a time, stirring each time until it's gone.
Add tomato and cook until soft and thick. Add seitan, stock, and a bit of salt. Bring to a boil, cover, turn to low, and
simmer for 15 minutes. Stir in garam masala and cream, garnish with cilantro, and serve.
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