Mushroom Matar Masala

By Vegan Richa · 40 min

Ingredients

Instructions

1. Blend the onion, garlic, ginger and green chili with a few tablespoons of water into a puree.
2. Heat the oil in a large skillet over medium heat and add the puree. Cook 5 to 7 minutes, stirring occasionally, until the raw onion smell is gone. (Alternatively, finely chop the onion, ginger, garlic and chili, add to the oil and cook 5 to 6 minutes until the onion is translucent.)
3. Meanwhile, blend the tomatoes and cashews in the same blender until smooth, in two 1-minute cycles, adding a few tablespoons of water if needed. Aim for a thick purée.
4. Add the tomato mixture, garam masala, paprika and fenugreek to the skillet and cook 2 to 3 minutes, stirring occasionally.
5. Add the mushrooms, chickpeas, any optional vegetables, 1/2 cup water, salt and sugar and mix well.
6. Cover and cook 10 minutes, checking now and then for thickening or scorching and adding water as needed. Cook 5 to 10 minutes longer until the mushrooms are cooked to your liking.
7. Fold in the peas and spinach if using, add water to adjust the consistency, and adjust salt and heat, adding cayenne to taste. Bring to a boil for 1 to 2 minutes, then turn off the heat.
8. Garnish with cilantro and serve over rice, grains or with flatbread.

Summarized from Vegan Richa's video. Watch it for the details.

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