In a saucepan, add a teaspoon of oil.
Now add all the ingredients listed under the tikka gravy and allow the vegetables to lose water.
You don’t need to brown the mixture. As they start losing water and become mushy, turn the heat off and allow the mixture to cool.
Take this mixture in a blender jar and a smooth puree.
Strain and use the liquid only.
Now bring the sieved liquid to a boil. Add all the spices listed under the spice list.
Stir well. At this point, the gravy will be very thick and start to splutter as you cook.
Keep the heat in medium-low and stir well while combining. (Add ½ cup water if you want a little runny gravy)
Now add the grilled seitan tikka and mix well.
Cook for a few minutes and add the cashew cream.
Now add a spoon-full of roasted kasuri methi and turn the heat off.
Garnish with cilantro leaves and serve.