Mushroom Masala

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 350 g swiss brown cup mushrooms, quartered
 ½ cup cashews
 2 tbsp ghee or butter
 1 onion, sliced
 2cm piece ginger, grated
 4 cloves garlic, crushed
 1 tsp garam masala
 ½ tsp turmeric
 ½ tsp ground chilli
 ½ cup tomato puree
 1 tbsp fenugreek
 2-3 sprigs coriander, chopped
  cup cream
 1 tsp salt
To serve
 ½ cup natural yogurt
 ¼ cup mango chutney
 ½ cucumber, sliced
 2-3 stems of curry leaves
 Roti or papadums
1

Place cashews in a bowl and cover with warm water. Set aside for at least 10 minutes. Once softened, place the cashews and ¼ cup of the water in a food processor and blitz on high to form a smooth paste. Set aside.

2

Place ghee in a large frying pan over medium heat. Add onion and cook for 3-4 minutes or until softened. Add ginger and garlic. Continue to cook, stirring for a further 1-2 minutes.

3

Add mushrooms and spices to the pan and cook, stirring for 1-2 minutes. Add 1-2 tablespoons of water to the pan to delaze if needed then add the cashew puree, tomato puree and fenugreek. Stir to combine then reduce heat to low and simmer for 10
minutes.

4

Add coriander and cream to the pan. Stir to combine then allow to simmer for a further 2 minutes. Season to taste with salt.

5

To fry the curry leaves, heat oil in a frying pan over high heat. Add the curry leaves, a few at a time and cook for 30 seconds. Remove from the pan and place on absorbent paper.

6

Serve with roti or papadams and yoghurt, mango chutney, cucumber and fried curry leaves.

Ingredients

 350 g swiss brown cup mushrooms, quartered
 ½ cup cashews
 2 tbsp ghee or butter
 1 onion, sliced
 2cm piece ginger, grated
 4 cloves garlic, crushed
 1 tsp garam masala
 ½ tsp turmeric
 ½ tsp ground chilli
 ½ cup tomato puree
 1 tbsp fenugreek
 2-3 sprigs coriander, chopped
  cup cream
 1 tsp salt
To serve
 ½ cup natural yogurt
 ¼ cup mango chutney
 ½ cucumber, sliced
 2-3 stems of curry leaves
 Roti or papadums

Directions

1

Place cashews in a bowl and cover with warm water. Set aside for at least 10 minutes. Once softened, place the cashews and ¼ cup of the water in a food processor and blitz on high to form a smooth paste. Set aside.

2

Place ghee in a large frying pan over medium heat. Add onion and cook for 3-4 minutes or until softened. Add ginger and garlic. Continue to cook, stirring for a further 1-2 minutes.

3

Add mushrooms and spices to the pan and cook, stirring for 1-2 minutes. Add 1-2 tablespoons of water to the pan to delaze if needed then add the cashew puree, tomato puree and fenugreek. Stir to combine then reduce heat to low and simmer for 10
minutes.

4

Add coriander and cream to the pan. Stir to combine then allow to simmer for a further 2 minutes. Season to taste with salt.

5

To fry the curry leaves, heat oil in a frying pan over high heat. Add the curry leaves, a few at a time and cook for 30 seconds. Remove from the pan and place on absorbent paper.

6

Serve with roti or papadams and yoghurt, mango chutney, cucumber and fried curry leaves.

Mushroom Masala

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