vegetarian tikka masala

serves 2 - 4

for the tikka ~

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne

1/2 tsp salt

1 pound packaged seitan

1/2 cup whole milk plain yogurt (do not use low fat)

1 tbls vegetable oil

1 medium clove garlic, minced

1/2 tbls grated fresh garlic

for the masala ~

1 1/2 tbls veg oil

1 small onion, finely diced

1 medium garlic clove, minced

1 tsp freshly grated ginger

1 serrano chili, seeded & minced

1/2 tbls tomato paste

1/2 tbls garam masala

1 (14 oz) can crushed tomatoes

1 tsp sugar

1/2 tsp salt

1/3 cup heavy cream

chopped fresh cilantro

1. combine cumin, coriander, cayene & salt in small bowl. mix the seitan into the spices to adhere to sides, pressing gently. cover with wrap & refridgerate for 30 - 60 minutes. In a large bowl, whisk yogurt, oil, garlic & ginger and set aside.

2. Heat oil in large dutch oven over medium heat until shimmering. Add onion and cook for 8 - 10 minutes. Add garlic, ginger, chili, tom. paste & garam masala; cook, stirring often until fragrant, about 3 minutes. Add crushed tomatoes, sugar & salt; bring to a boil. Reduce heat to med-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and keep covered to stay warm.

3. while sauce is simmering, adjust oven rack to upper middle position and heat broiler. Using your fingers or tongs, completely dip the seitan in the yogurt mixture & coat with a thick layer (using whole milk cream top yogurt helps) and arrange on a wire rack set over foil on a baking sheet or broiler pan. Broil seitan for about 10 - 15 minutes, until lightly charred in spots.

4. Let seitan rest out of oven for a few moments. Stir cilantro into sauce and serve over basmati rice, topped with seitan.