Seitan vindaloo

It's a bit of a work in progress, but the flavors were pretty accurate.

2 tsp. Cumin Seed
1 tsp. black peppercorn
1 tsp. cardamon seed
1 3" piece Cinnamon stick
1 1/2 tsp. black mustard seed
1 tsp. fenugreek

- Grind the above spices together
- Mix the spices with:

5 T. White Wine Vinegar
1 tsp. salt

1 tsp. chili powder or cayenne
1 tsp brown sugar

- Fry 2 large onions, when finished let cool slightly. Afterwards, blend the onions with 3T. Water. Combine this puree with the White Wine Vinegar, salt, chili powder, & brown sugar.
- Blend 1" cube ginger with 10-cloves of garlic and about 3T. water.
- Heat about 3T. canola Oil until hot and add the ginger/garlic puree, stir until slightly browned.
- Add 1T. ground Coriander seed & 1/2 tsp. Turmeric, stir for 1-min.
- Add the seitan, vindaloo paste (onion), boiled potatoes & 8oz. can tomato sauce.

I'm uncertain of the amount of seitan as I just used what looked right :/
I used 2, maybe 3 potatoes. Boiled, cooled, cubed.