Mushroom Mutter Masala

Mushroom Mutter Masala

    The key to a creamy mughlai curry is some blended nuts like cashews and almonds and a good amount of cinnamon! The cinnamony spicy creamy curry doesnt need no actual cream, butter or milk! Mushroom and peas in a creamy curry, is an easy and tasty meal. Mushroom Mutter Masala cooking in a pan, being stirred with a wooden spoon.

Ingredients:

• 2 cups (192 g) sliced mushrooms
• 3 Roma tomatoes
• 1/3 (0.33 ) chopped white onion
• 1/2 cup (72.5 g) peas
• 2 tsp oil
• 1 tsp each coriander powder cumin powder
• 1/2 tsp (0.5 tsp) turmeric
• 1/4 teaspoon (0.25 teaspoon) each cardamom powder cinnamon powder/stick( or 1/2 inch)
• 1 pinch hing asafoetida
• 1 bay leaf
• 3 cloves garlic
• 1 inch ginger
• 1 serano pepper
• 1/2 cup (71.5 g) total almonds and cashews soaked for an hour.
• salt to taste
• chopped cilantro leaves
• 1 tsp butter vegan

Instructions:

1.Puree the tomatoes with ginger, garlic, almonds, cashews, pepper and 1/2 of the chopped onion.

2.In a large pan, heat oil and add all the spices( hing, coriander powder, cumin powder, bay leaf, turmeric, cardamom and cinnamon)

3.Let the spices simmer for 5 minutes.

4.Add left over chopped onions and stir on medium heat till golden brown.

5.Add the puree and let it simmer on low-medium for 10-15 minutes till most water evaporates and the resulting thick curry leaves some oil.

6.In a separate pan, saute the mushrooms in butter over medium heat for 10 minutes.

7.Add the mushrooms and peas to the simmering curry. Add salt and some water( half a cup) so that the curry can cover all the mushrooms and peas.

8.Simmer for another 10 minutes.

9.Top with cilantro leaves when done.

10.Serve hot with Naan, Roti or Rice!

                                                                                                                                               EnjoyFood!