Vegan Mushroom Masala recipe
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Ingredients
- 2 tablespoons vegetable oil 1 (2 inch) cinnamon stick 1 teaspoon cumin seeds 2 pods green cardamom 2 whole cloves 1 star anise 1 bay leaf ½ onion, finely chopped 1 tablespoon ginger-garlic paste 2 tomatoes, pureed 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon chili powder, or to taste salt to taste 8 ounces mushrooms, thinly sliced ½ cup water 1 tablespoon cashew powder 1 teaspoon garam masala ½ teaspoon kasoori methi
Nutrition Info
- 125.8 caloriescarbohydrate: 9.2 gcholesterol: : -fat: 8.7 gfiber: 3.1 gprotein: 3.3 gsaturatedFat: 1.4 gservingSize: -sodium: 182.4 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Vegan Mushroom Masala
Directions
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Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal, remove from heat, and serve.