MUSHROOM MASALA

Mushroom Masala image

A decadent and complex mushroom masala. Serve with rice or roti or in a bao with something crunchy for texture and something pickled as contrast.

Provided by Plant to Table

Time 20m

Yield 2

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 13.1 g, Fat 26.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 13.2 g, Sodium 364.1 mg, Sugar 3.7 g

*** Explore more Mushroom Masala Recipes »

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