Mushroom Matar Masala

Ingredients

• Onions

  Raw

  ½ large or 75g

• Garlic

  Raw

  5 clove or 15g

• Ginger

  Spices, ground

  100g

• Chile

  Patak's

  100g

• Oil

  Submarine Sandwich - Wegmans

  ⅓ tbsp or 5g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Cashew nuts

  Nuts, dry roasted, with salt added

  ¼ cup, halves and whole or 34g

• Curry paste

  1 tsp or 5g

• Paprika

  Spices

  ½ tsp or 1g

• Fenugreek seed

  Spices

  1 tsp or 4g

• Mushrooms

  Maitake, raw

  7 oz or 198g

• Peas

  Green, raw

  ¾ cup or 109g

• Salt

  Table

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

Directions

1. Blend onion, garlic, ginger, chile with a few tbsp of water to a puree in a blender.
2. Heat oil in a large skillet over medium heat. Add the above puree. Cook for 5 to 7 mins or until the onion smell is not raw. Stir occasionally.
3. Meanwhile, blend tomatoes and cashews in the same blender until smooth. Blend for two 1 min cycles so the cashews are blended in. Add the pureed tomato puree, garam masala, paprika, and fenugreek to the skillet. Cook for 7 to 8 minutes.Stir occasionally.
4. Add mushrooms, peas, other veggies, 1/2 cup or more water, salt, sugar. I added a 1/2 cup cooked chickpeas as well as seen in the pictures. Mix well.
5. Cover and cook for 10 mins or till the mushrooms are cooked to preference.
6. Fold in spinach if using, taste adjust salt and heat. I usually add some cayenne.
7. Garnish with cilantro and serve over rice, cooked grains or with flatbread.
8. Recipe by: Vegan Richa (source: https://www.veganricha.com/2016/08/mushroom-matar-masala.html)