Indian Seitan Recipes

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INDIAN SEITAN

This is a vegetarian variation of Butter Chicken or Chicken Makhani. It's based on a variety of recipes that I found online and adapted to my taste.

Provided by Jeri Roth Lande

Categories     Kosher

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15



Indian Seitan image

Steps:

  • Heat oil in large pot. Add onions and cook until they are starting to brown.
  • Meanwhile, poke a hole in the bag of broccoli. Heat for 3 min in the microwave to speed up cooking.
  • Add butter to pot and stir until melted and sizzling.
  • Add spices (garlic through coriander), stir and cook a couple minutes to bloom flavors.
  • Add lemon juice, tomatoes, seitan (drained) and broccoli. Mix and bring to a boil. Add a little water if there is no liquid on the bottom.
  • Lower heat, cover pan and cook until broccoli is done to your liking.
  • Turn off heat. Mix in yogurt and add salt to taste.

Nutrition Facts : Calories 121.8, Fat 6.9, SaturatedFat 2.9, Cholesterol 10.2, Sodium 263.6, Carbohydrate 14.1, Fiber 5.1, Sugar 6.5, Protein 4.1

1 tablespoon peanut oil
2 onions, chopped
2 tablespoons butter
1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon coriander
1 tablespoon lemon juice
2 (15 ounce) cans tomatoes
1 (16 ounce) package frozen chopped broccoli (or small florets)
2 (16 ounce) packages seitan, cut in 1 inch cubes
1/2 teaspoon salt (or to taste)
1 (5 1/3 ounce) container plain Greek yogurt

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