Mushroom masala

Ingredients

• Mushrooms

  Chanterelle, raw

  250g

• Onions

  Raw

  1 large or 150g

• Tomatoes

  Green, raw

  1 large or 182g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  ¼ cup or 60g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  3 pod or 0.6g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  1 pod or 0.2g

• Bay

  Castella

  1g

• Peppercorn

  Whole peppercorns, black

  3 dash or 0.3g

• Allspice

  Spices, ground

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  ½ tbsp or 0.5g

• Chili powder

  Spices

  ½ tsp or 1g

• Turmeric

  Spices, ground

  ⅛ tsp or 0.3g

• Curry Paste, Garam Masala

  Patak's

  ¹⁄₁₆ tablespoons or 4g

• Fenugreek seed

  Spices

  ¼ tsp or 0.9g

• Salt

  Table

  1 dash or 0.4g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

Directions

1. Heat around 1/2 tablespoon of oil in a pan. Add onion, garlic, and ginger. Cook until the onion starts turning brown.
2. Add chopped tomato, green chilies, and some salt. Cover the pan and cook until the tomatoes turn mushy. Switch off the gas and allow the mixture to reach room temperature.
3. Put the cooked onion tomato mix in a grinder or food processor and make a smooth paste.
4. Heat the remaining 1/2 tablespoon of oil in a pan. Add cumin seeds, bay leaf, pepper, cloves, green, and black cardamom. Saute for a few seconds or until the spices become fragrant.
5. Add onion tomato paste, remaining salt, turmeric powder, coriander powder, and red chili powder. Mix and cook for 5-6 minutes.
6. Add mushrooms, mix, and cover the pan. Cook until the mushrooms get nicely cooked. If you feel the gravy is too thick add some water to get the desired consistency and cook for another 2-3 minutes.
7. Next, add cream while stirring continuously.
8. Finally, add kasoori methi and garam masala. Mix everything and cook for a minute and then switch off the gas.
9. Garnish with coriander leaves. Serve hot with roti, naan, or rice.
10. Recipe by: Vandana Chauhan (source: https://greenbowl2soul.com/mushroom-masala/)