Best 3 Balti Seitan Madras Recipes

Embark on a culinary journey to tantalize your taste buds with the vibrant flavors of Balti Seitan Madras, a delectable vegan dish that captures the essence of traditional Indian cuisine. This hearty and flavorful dish, brimming with an array of aromatic spices, is a symphony of textures, combining the succulent tenderness of seitan with the vibrant medley of vegetables.

Within this article, you'll find a treasure trove of Balti Seitan Madras recipes, each offering unique variations and culinary artistry. Discover the classic rendition, where marinated seitan sizzles in a luscious tomato-based sauce, infused with a symphony of spices, creating a harmonious balance of heat and tang. Alternatively, delve into the depths of flavor with the Coconut Balti Seitan Madras, where the velvety richness of coconut milk intertwines with the aromatic spices, resulting in a creamy and captivating dish.

For those seeking a touch of elegance, the Balti Seitan Madras with Spinach and Chickpeas offers a delightful twist, where tender spinach and hearty chickpeas add a textural dimension, complemented by the vibrant sauce. And for a delightful symphony of flavors, the Balti Seitan Madras with Sweet Potato and Black Beans presents a medley of sweet and savory notes, where roasted sweet potatoes and black beans harmonize with the aromatic spices.

Each recipe unravels a tapestry of flavors, catering to diverse culinary preferences. Whether you're a seasoned vegan, a flexitarian exploring plant-based options, or simply seeking a flavorful and satisfying meal, Balti Seitan Madras promises an unforgettable culinary experience. Prepare to be captivated by the vibrant colors, tantalizing aromas, and symphony of textures that define this delectable dish.

Let's cook with our recipes!

BALTI SEITAN MADRAS

Balti Seitan Madras image

I adapted this recipe from a chicken recipe in an Indian cookbook. It's very flavorful and just the right amount of spice for my taste- but you can always make it spicier. It's my new favorite way to get protein!

Provided by RGVeggie

Categories Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

16 ounces seitan
3 tablespoons tomato paste
1/4 teaspoon ground fennel
1 teaspoon minced ginger
1 1/2 teaspoons coriander
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon curry powder
1/4 teaspoon ground turmeric
2 tablespoons lemon juice
1 teaspoon salt
1 1/4 cups water
1 tablespoon vegetable oil
1 large onion, diced
2 green chilies, seeded and chopped

Steps:

Mix the tomato paste, fennel seeds, ginger, coriander, garlic, chilli powder, curry powder, turmeric, lemon juice, salt, and water in a bowl.
Heat the vegetable oil in a pan and cook the onions until they are softened.
Pour the spice mixture into the pan and let simmer.
Break the seitan into pieces and add to the pan.
Let the seitan simmer for about 10 minutes, until much of the liquid has been absorbed by the seitan or has evaporated.
Remove the pan from the heat, stir in the chopped chiles, and serve.

BALTI BUTTER CHICKEN

Balti Butter Chicken image

Taken from ZoePaelologa's LiveJournal at http://zoepaleologa.livejournal.com/164463.html. If you leave out the turmeric, the color will not be quite as vibrant.

Provided by DrGaellon

Categories Chicken

Time 4h18m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup plain yogurt, plus
2 tablespoons plain yogurt
2 ounces ground almonds
1 1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaf (crush to a powder or process in a coffee grinder before measuring)
1/4 teaspoon ground cloves (do not omit these they are essential to the rich aroma)
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
2 teaspoons turmeric (optional)
1 teaspoon grated gingerroot (about a 1-inch piece, peeled)
1 teaspoon grated garlic (2 cloves)
1 (14 ounce) can diced tomatoes
1/2 tablespoon kosher salt
2 1/4 lbs boneless skinless chicken breasts or 2 1/4 lbs boneless skinless chicken thighs, cut in 1 1/2-inch cubes
4 tablespoons butter (1/2 stick)
1 tablespoon vegetable oil
2 medium onions, sliced
2 tablespoons chopped fresh cilantro
1/4 cup half-and-half
fresh cilantro stem, to garnish

Steps:

In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic, tomatoes and salt. Add the chicken, press out as much air as possible and seal the bag. Refrigerate 2-4 hours.
Melt the butter and oil in your wok or saute pan. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, including all the marinade. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Add half the cilantro.
Pour in the half-and-half and stir well. Bring to a boil, then immediately switch off heat. Serve garnished with the remaining chopped cilantro and sprigs.

Nutrition Facts : Calories 296.4, Fat 14.4, SaturatedFat 5.5, Cholesterol 94.6, Sodium 685.7, Carbohydrate 9.1, Fiber 2.2, Sugar 4.3, Protein 32.7

MEAT MADRAS

Meat Madras image

Hot and fiery, but easy to cook. The addition of the vegetables halfway through cooking makes this almost a one pot meal. This can be made using beef or lamb.

Provided by Brian Holley

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb meat, cubed
2 ounces butter
1 onion, sliced
1 1/2 teaspoons garam masala
1 1/2 teaspoons chili powder
3 ounces tomato puree
2 cardamoms, split open
1 teaspoon salt
1/2 lemon, juice of
1 large potato, cubed
4 ounces frozen peas
2 carrots, sliced
1/2 pint water

Steps:

Melt the butter in a large pot and fry the meat to seal it. Remove the meat from the pot and set aside.
Fry the onion with the garam masala and chili powder till the onion is golden.
Put the meat back in the pot with the tomato puree and the cardamoms. Stir and cover the pot with a close fitting lid reduce the heat to low and cook for 30 minutes stirring from time to time. If the curry looks too dry add a little water.
Add the vegetables, salt, lemon juice, and the water; bring to the boil, reduce heat and simmer till the meat and vegetables are tender.
Serve with plain boiled rice and a dish of dhal.

Nutrition Facts : Calories 231.2, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 739.2, Carbohydrate 28.7, Fiber 5.2, Sugar 6, Protein 4.5

Tips:

Use firm or extra firm tofu: This will give your balti seitan a meaty texture.
Press the tofu: This will help to remove excess water and make the tofu more flavorful.
Marinate the tofu: This will help to infuse it with flavor. You can use a simple marinade made with soy sauce, garlic, and ginger, or you can get more creative with your ingredients.
Cook the tofu over medium heat: This will help to prevent it from sticking to the pan and burning.
Add vegetables: Vegetables such as bell peppers, onions, and carrots add color, texture, and flavor to your balti seitan.
Use a flavorful sauce: The sauce is what really makes a balti seitan dish. You can use a store-bought sauce or make your own. There are many recipes available online.
Serve with rice or naan: Balti seitan is traditionally served with rice or naan. You can also serve it with other sides such as yogurt, raita, or chutney.

Conclusion:

Balti seitan is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein and fiber, and it is also low in fat and calories. Whether you are a vegetarian or a meat-eater, you are sure to enjoy this flavorful and satisfying dish.

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