a rich and sophisticated mushroom masala. Serve alongside something crunchy for texture and something pickled as a contrast with rice, roti, or in a bao.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup chopped tomato
- ½ medium onion, minced
- 2 cloves garlic, chopped
- 1 (1/2 inch) piece fresh ginger, peeled and chopped
- 2 tablespoons cashews
- 1 ½ tablespoons oil
- 1 (1 inch) piece cinnamon stick
- 2 pods cardamom
- 1 bay leaf
- 1 teaspoon garam masala
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 1 ½ cups Mushrooms, raw
- ½ cup water
- ½ cup coconut milk
Instructions
- Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
- Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
- Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.
- Instead of maitake (hen of the wood) mushrooms, you can use button or shiitake.