Mushroom Matar Masala (Mushroom Pea curry)

Cook the recipe

Method

1. 1

   Blend 3/4 cup chopped red onion, 5 cloves garlic, 1 inch peeled ginger, and 1 hot green chili with a few tablespoons of water until smooth.

2. 2

   Heat 1 tsp oil in a large skillet over medium heat. Add the onion-garlic-ginger puree and cook for 5 to 7 minutes, stirring occasionally, until the raw smell of onion has disappeared.

3. 3

   In the same blender, blend 2 chopped tomatoes and 1/4 cup cashews until smooth, adding water if necessary to achieve a thick purée. This allows the flavors to intensify as it cooks.

4. 4

   Add the tomato-cashew mixture, 1 to 2 tsp garam masala, 1 tsp paprika, and 1 tsp dried fenugreek leaves to the skillet. Stir and cook for 2-3 minutes.

5. 5

   Introduce 6 to 8 oz sliced mushrooms, 15 oz drained chickpeas, and 1/2 cup water along with 1/2 tsp salt and 1/4 tsp sugar. Mix well.

6. 6

   Cover and simmer for 10 minutes, checking occasionally to prevent scorching. If the mixture thickens too much, add more water as needed.

7. 7

   After 10 minutes, taste and adjust salt, spice (adding cayenne if desired), and consistency with more water. Stir in 3/4 cup peas and 1 cup chopped spinach if using. Bring to a gentle boil for 1-2 minutes before removing from heat.

8. 8

   Garnish with fresh cilantro and serve warm over rice, grains, or alongside flatbread.