Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 126
- Carbohydrate: 9g
- Fat: 9g
- Fiber: 3g
- Protein: 3g
- Sugar: 4g
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