Gluten Chunks (Wheat-Protein) and Peas Curry
Gluten Chunks and Peas Curry
Mamta Gupta
This recipe is for those of you who, like me, don?t eat meat for personal reasons but like the taste of it. I have made a simple curry here, but you can use any meat or chicken curry recipe. Make fresh gluten, it really is very easy to make. Tinned one has different flavour and smell, not always pleasant! Serves 4-6
Ingredients
Gluten made from 2 cups of chapatti flour
1 cup frozen peas*
1 large onion, peeled and roughly chopped
1 heaped tsp. ginger, peeled and roughly chopped
3 cloves garlic, peeled
2 tbsp. oil
1 tsp cumin seeds
1 whole chilli, dry
1-2 pods of large brown cardamom
1 bay leaf
1 stick of cinnamon
1/2 cup tinned tomato or 2 medium tomatoes, chopped finely
1 heaped tsp. coriander powder
1 level tsp. or a little less of turmeric powder
Chilli powder to taste (1/4 tsp.)
1 tsp paprika powder (optional) for colour
1 tsp. salt, adjust to taste
A good sprinkle of Garam Masala (optional)
1 tbs. chopped coriander leaves
* If using fresh peas, boil them al dente beforehand
Instructions
Blend onion, ginger and garlic to a paste.
Heat oil in a pan. Add cumin seeds, whole chilli, cardamom, bay leaves and cinnamon. As soon as the seeds splutter/crackle, add onion, ginger, garlic paste.
Stir fry until it is turning brown and begins to come off the edge. There is a nice aroma of frying onions.
Add tomato paste, coriander powder, turmeric, chilli powder, paprika powder and salt. Stir fry until it begins to come off the edges and oil begins to separate.
Add gluten pieces and stir fry for a couple of minutes. Add water, bring to boil and simmer for 10 minutes or so.
Add peas, simmer for another 2-3 minutes and turn heat off.
Sprinkle garam masala and coriander leaves, close lid to infuse flavours.
Serve hot with any Indian bread like Chapatti or Tandoori Roti or Nan or Plain Paratha.
