Mushroom Matar Masala

Ingredients

• Onion

  raw

  ½ large or 75g

• Garlic

  raw

  5 clove or 15g

• Ground ginger

  100g

• Chile

  Patak's

  100g

• Oil

  Submarine Sandwich - Wegmans

  ⅓ tbsp or 5g

• Tomatoes

  red, raw

  2 large whole or 364g

• Cashews

  dry roasted, salted

  ¼ cup, halves and whole or 34g

• Curry paste

  1 tsp or 5g

• Paprika

  ½ tsp or 1g

• Fenugreek seed

  1 tsp or 4g

• Maitake mushrooms

  raw

  7 oz or 198g

• Green peas

  raw

  ¾ cup or 109g

• Salt

  table

  ½ tsp or 3g

• Granulated sugar

  white

  ¼ tsp or 1g

• Spinach

  frozen, chopped or leaf

  1 cup or 156g

• Cayenne pepper

  1 tsp or 2g

• Cilantro

  raw, coriander leaves

  1 sprigs or 2g

Directions

1. Blend onion, garlic, ginger, chile with a few tbsp of water to a puree in a blender.
2. Heat oil in a large skillet over medium heat. Add the above puree. Cook for 5 to 7 mins or until the onion smell is not raw. Stir occasionally.
3. Meanwhile, blend tomatoes and cashews in the same blender until smooth. Blend for two 1 min cycles so the cashews are blended in. Add the pureed tomato puree, garam masala, paprika, and fenugreek to the skillet. Cook for 7 to 8 minutes.Stir occasionally.
4. Add mushrooms, peas, other veggies, 1/2 cup or more water, salt, sugar. I added a 1/2 cup cooked chickpeas as well as seen in the pictures. Mix well.
5. Cover and cook for 10 mins or till the mushrooms are cooked to preference.
6. Fold in spinach if using, taste adjust salt and heat. I usually add some cayenne.
7. Garnish with cilantro and serve over rice, cooked grains or with flatbread.
8. Recipe by: Vegan Richa (source: https://www.veganricha.com/2016/08/mushroom-matar-masala.html)