Seitan Spinach ala Subu

​Seitan Spinach ala Subu

​ 

(

​ 

seitan is pure gluten - replace with firm tofu

​ if you have gluten intolerance​

)

1. take a few chunks of " chicken style"

​ (aka Jangam style)​

 seitan wash in cold water in a colander (so as not to lose the small pieces) 

2. place on a plate and microwave for a couple of minutes on high

3. Microwave thaw  frozen spinach (or you can use fresh spinach and microwave slightly to reduce volume)

4. cut up about 3 green thai chillies in small pieces. keep this and perhaps some curry leaves (kadi patta)  in a small dry saucer

5. cut up a tomato or two into small chunks (~8-10 pieces). keep in another suacer

(you can also chop some onions if you are into onions but don't mix with tomatoes)

6. in a deep pan (because you need to stir fry), add high heat  oil (corn, canola, sunflower,ghee etc) when oil is hot add quarter to half a teaspoon or so of black mustard seeds, some fenugreek seeds (menthi), cumin seeds (jeera) , urud dal (split black bean which is white), a pinch of asafoedita (hing)  You may want to add the mustard first and then add the rest a few seconds later.

( I have given the Hindi names here so you can get these condiments from your local friendly Indian grocer)

7. when mustard sputters, lower heat and add the chillies, kadi patta - mini explosions will occur but that part of the deal

7(a) if you are adding chopped onions - this is the time to do so - stir fry for a minute or so

8. after a minute or so , add the seitan pieces from (2) stir nicely so that the a langmuir blodgett film of oil forms on the seitan pieces

9.  add the chopped tomatoes at this point and stir. Cover the sauce pan for 2-3 minutes. (this would be a good time to clean the place up)

10. open lid and add a quarter spoon of Turmeric powder (haldi). Be careful as Haldi can stain things like granite counters, add a pinch of salt. Stir. It should acquire a healthy yellowish tinge

11.   Now add the spinach and stir

12. add a tad of water (I use an espresso cup- make sure there is no coffee in it) 

cover saucepan and let it simmer at  low heat for about 10-15 minutes, stirring every 5 minutes or so - I like mine a little wet - but than can be varied.

13. Spread over cooked brown basamati rice or quinoa (also cooked)  and enjoy.