I’m really surprised I hadn’t experimented with Indian food until this dish! I loved the flavors of this meal, Indian food is distinctly different from what we normally eat and it was nice to switch things up! . . . and any meal that has mushrooms as the main ingredient is A – ok with me!
After the success of this Mushroom Matar Masala I will definitely be trying some other Indian recipes in the near future. Mushroom lovers, this one’s for you!
Ingredients
-1/2 large onion, chopped
-5 cloves garlic
-1 inch fresh ginger
-1 green chili, remove seeds to reduce heat if needed
-1 teaspoon oil
-2 large tomatoes
-1/4 Cup raw cashews, soaked for 15 minutes. Use 1/3 Cup for a creamier sauce
-1/2 teaspoon – 1 teaspoon garam masala
-1/2 teaspoon paprika
-8 oz mushrooms, sliced
-3/4 Cup, or more, peas
-1/2 teaspoon salt – I did not use –
-1/4 teaspoon sugar – I did not use –
-1 Cup spinach
-Cayenne pepper to taste, I used about 1 teaspoon
Directions
-Blend onion, garlic, ginger, & chili with a few Tablespoons of water to a puree in your food processor
-Heat oil in a large skillet over medium heat. Add the above puree & cook 5 – 7 minutes or until the onion smell in now raw. Stir occasionally
-Meanwhile, blend tomatoes & cashews in the same food processor until smooth. Blend for two, one minute cycles so the cashews are blended in. Add the tomato puree, garam masala, & paprika to the skillet. Cook for 7 – 8 minutes & stir occasionally
-Add mushrooms, peas, 1/2 Cup or more water, salt, & sugar. Mix well
-Cover & cook for 10 minutes or until the mushrooms are cooked to preference
-Fold in spinach, & add cayenne pepper
-Serve over rice or cooked grains
XOXO
I loved eating this for the week for lunch! Fully balanced, satisfying, healthy, Vegan meal