A fantastic Vegan Matar Masala recipe for another dose of Indian deliciousness.
I think you realized by now how much I love Indian food. This Matar Masala recipe is inspired but the fantastic Vegan Richa, one of my all-time favorite food blogs. I slightly changed the recipe because I had no time to get some ingredients, and I also added some seitan to get more proteins and fit my daily macros. Let’s start!
This recipe is very balanced, high in proteins, and low in calories. You can even skip the oil to further lower the fat content. The recipe is for one large bowl for 1-2 servings. Here are the nutrition facts.
|Mushroom Seitan Vegan Matar Masala|
- 100gr of seitan
- 1/2 large onion
- 5 cloves garlic
- 2.5cm/1in of fresh ginger
- 2 small chilies
- 1 tsp of vegetable oil
- 2 ripe tomatoes
- 1/4 cup of raw cashews
- 1 tsp of garam masala
- 1/2 tsp of paprika
- 1 tsp of coriander seeds
- 1 tsp of cumin
- 1 tsp of turmeric
- 1/2 tsp of asaphoetida/hing (optional)
- 150/200gr of white mushrooms
- 3/4 cup of frozen peas
- Salt to taste
- 1 cup of fresh spinach
- cilantro for garnish
- Soak the cashews for 15/20 minutes in water.
- Blend onion, garlic, ginger and chilies with 1-2 tbsp of water until smooth.
- Heat the oil in a skillet on medium heat and add the coriander seeds.
- Once the seeds start popping, add the onion puree and stir for 3-5 minutes.
- Meanwhile grind cashews and tomatoes to obtain a creamy sauce.
- Add the creamy sauce and all the spices to the skillet. Stir for 3-5 minutes.
- Add chopped seitan, mushrooms and peas to the mix and cook on low heat for 10-15 minutes.
- Finally adjust salt to taste and add the chopped spinach.
- Garnish with chopped cilantro.
- Serve it with rice, flat bread or eat it by itself.
I loved this recipe so much that I think I am going to prepare it again very soon. Usually the problem with many Indian dishes is the time and the number of spices you need to prepare them. But this vegan matar masala is very easy and very quick to make. And even quicker to eat! Enjoy!