1 teaspoon red chile powder or cayenne
2 teaspoons coarse sea salt 2 teaspoons
jaggery (gur)
1 cup (237 mL) water
3 medium tomatoes, peeled and diced (3
cups [480 g])
4 tablespoons (60 mL) oil, divided
3 green cardamom pods, slightly crushed
3 whole cloves
½ cup (119 mL) Cashew Cream (see
recipe on page 65)
- In a deep bowl, whisk together all the
marinated seitan ingredients except the
seitan itself. - Add the seitan to the marinade and