Mushroom Matar Masala

I’m really surprised I hadn’t experimented with Indian food until this dish! I loved the flavors of this meal, Indian food is distinctly different from what we normally eat and it was nice to switch things up! . . . and any meal that has mushrooms as the main ingredient is A – ok with me!

After the success of this Mushroom Matar Masala I will definitely be trying some other Indian recipes in the near future. Mushroom lovers, this one’s for you!

mushroom-masala-ingredients

Ingredients

-1/2 large onion, chopped

-5 cloves garlic

-1 inch fresh ginger

-1 green chili, remove seeds to reduce heat if needed

-1 teaspoon oil

-2 large tomatoes

-1/4 Cup raw cashews, soaked for 15 minutes. Use 1/3 Cup for a creamier sauce

-1/2 teaspoon – 1 teaspoon garam masala

-1/2 teaspoon paprika

-8 oz mushrooms, sliced

-3/4 Cup, or more, peas

-1/2 teaspoon salt – I did not use –

-1/4 teaspoon sugar – I did not use –

-1 Cup spinach

-Cayenne pepper to taste, I used about 1 teaspoon

Directions

-Blend onion, garlic, ginger, & chili with a few Tablespoons of water to a puree in your food processor

-Heat oil in a large skillet over medium heat. Add the above puree & cook 5 – 7 minutes or until the onion smell in now raw. Stir occasionally

mushroom-masala-onion

-Meanwhile, blend tomatoes & cashews in the same food processor until smooth. Blend for two, one minute cycles so the cashews are blended in. Add the tomato puree, garam masala, & paprika to the skillet. Cook for 7 – 8 minutes & stir occasionally

mushroom-masala-sauce

-Add mushrooms, peas, 1/2 Cup or more water, salt, & sugar. Mix well

mushroom-masala

-Cover & cook for 10 minutes or until the mushrooms are cooked to preference

-Fold in spinach, & add cayenne pepper

-Serve over rice or cooked grains

XOXO

I loved eating this for the week for lunch! Fully balanced, satisfying, healthy, Vegan meal

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