This recipe is incredibly adaptable. Depending on what I have in the fridge, I change it. The mushroom, onion, and garlic, in my opinion, are the key elements. Perhaps you could even create a vegetarian version. For those who have allergies, this recipe is also a wonderful choice.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 (2 inch) cinnamon stick
- 1 teaspoon cumin seeds
- 2 pods green cardamom
- 2 whole cloves
- 1 star anise
- 1 bay leaf
- ½ onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, pureed
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder, or to taste
- salt to taste
- 8 ounces mushrooms, thinly sliced
- ½ cup water
- 1 tablespoon cashew powder
- 1 teaspoon garam masala
- ½ teaspoon kasoori methi
Instructions
- Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
- Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
- Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.
- If cashew powder isn’t available, crush dry roasted unsalted cashews in a zip-top bag with a rolling pin.