Curry Seitan Matar

Curry Seitan Matar
15 min
15 min
Makes 2 to 4 servings

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.


  • 1 medium onion, finely chopped
  • 1 green chili pepper, chopped
  • 1 (2-inch) piece ginger, chopped
  • 2 to 3 cloves garlic
  • 2 medium tomatoes, roughly chopped
  • 5 to 6 cashews, soaked in hot water for 20-30 minutes
  • 1/2 cup plus 2 tablespoons water, divided
  • 2 tablespoons oil or ghee (clarified butter)
  • Salt to taste
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1 cup fresh or frozen green peas (matar), boiled
  • 1 package (8 ounces) SWEET EARTH Enlightened Foods Curry Recipe Seitan Satay


Step 1
Grind onion, green chilli, ginger and garlic together in the small chutney jar of a grinder to make medium coarse paste. Grind the chopped tomatoes to make tomato puree. Grind cashew nuts with 2 tablespoons water until smooth paste.
Step 2
Heat oil in a pan/kadai over medium flame. Add crushed onion paste (prepared in step-1) and salt (only for onion paste, it helps to cook onion faster). Sauté it until oil starts to separate or it turns translucent. It will take around 5-7 minutes.
Step 3
Add tomato puree (prepared in step 1) and cook on medium flame until oil starts to separate, for approx. 5-6 minutes.
Step 4
Add red chili powder, turmeric powder, coriander powder, garam masala powder and salt.
Step 5
Stir and cook for a minute. Add cashew nut paste (prepared in step 1).
Step 6
Stir and cook for 1-2 minutes.
Step 7
Add boiled peas and 1/2 cup water; mix properly and cook for 2-3 minutes.
Step 8
Add curry seitan and cook for 4-5 minutes.
Step 9
Turn off flame and transfer prepared curry to a serving bowl. Matar is ready. Serve it with butter kulcha, cucumber, tomato, onion salad and gajar halwa for a complete meal.