Mushroom Masala

Ingredients:

6-7 Cashew nuts
125ml Warm water
2 tbsp Oil
2 Cloves
2cm piece of Cinnamon stick
2 Green cardamoms
1 Bay leaf
2 tsp Cumin seeds
60g Red onion, finely chopped
2 tsp ginger-garlic paste
2 small tomatoes, pureed
1 Green chilli, slit
Salt, to taste
¼ tsp Turmeric powder
1 tsp Coriander powder
½ tsp Cumin powder
½-1 tsp Red chilli powder
130g Mushrooms, chopped
125-180ml Water
½ tsp Kasoori methi (Dried fenugreek leaves)
½ tsp Garam Masala
1 tbsp coriander leaves, finely chopped

Method:

Combine the cashew nuts and warm water in a bowl then set aside to soak for 15 minutes.

Use this time to prepare the remainder of the ingredients.

Once the cashews have soaked sufficiently turn them and their soaking liquid into a food processor or blender and render to a smooth paste then scrape into a bowl. Use the same blender (no need to wash) to purée the tomatoes.

Heat the oil in a pan over medium heat. Once hot add the whole spices (cloves, cinnamon stick, green cardamoms and bay leaf). Sauté for 30-40 seconds or the spices are aromatic. At this point add the cumin seeds, frying until they splutter.

Add chopped onions and sprinkle over a little salt. Mix well, then cook for about 5 minutes until the onions soften and turn a light pink in colour. At this point, stir in the ginger-garlic paste. Mix and cook for 40-60 seconds or until the raw smell of the ginger garlic goes away. Now stir in the puréed tomatoes and add the slit green chilli.

Bring everything to a simmer, partially cover with a lid to prevent spluttering and cook, stirring frequently, until you have a thick paste.

Now add the remaining salt, turmeric powder, cumin powder, coriander powder and red chilli powder. Mix well and cook for a minute so the spices are no longer raw.

At this point, add the chopped mushrooms. Mix well to coat in the gravy and cook for a minute.

Now add in enough of the water to yield a thick gravy-like consistency. You will need to add little less water than you think as the mushrooms will release their own water as they cook.

Cover with the lid and continue cooking until the mushrooms are fully soft and tender (about 10 minutes), stirring a few times during this period.

Now mix in cashew paste and bring everything to a simmer.

Finally, add the garam masala and kasoori methi. Mix well to combine and cook for a minute.

Turn into a warmed serving dish, sprinkle over the chopped coriander leaves and serve.

Mushroom Masala

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