Mushroom Curry

Serves: 4

Ingredients	Qty	Prep
Mushrooms	1.5 lbs	quartered
Onion	1 large, divided	chopped
Ginger	2-inch piece
Garlic	2 medium
Tomato	1 small
Tomato paste	1/2 can
Cashews	1/2 cup
Pepper	1 large	chopped
Cilantro	garnish	chopped
Soy sauce	2 tbsp
Butter	1 tbsp	optional
For powder:
Pepper	1/2 tsp
Red chili	6 hot
Cardamom	5 - 6 seeds
Fennel seeds	1 tsp
Coriander seeds	1 tbsp	toast & grind

Method:

• Fry mushrooms in butter (if using) with soy sauce until browned and set aside
• Grind half the onion, ginger, and garlic to paste (don't add water)
• Grind the tomato and cashews to smooth paste
• Heat little oil and turmeric, add onion paste and cook for a few minutes
• Then add the tomato paste, tomato + cashew paste, and masala powder
• Cook for 5 - 10 minutes, deglaze with wine/water as needed
• Add the mushrooms, remaining onion, pepper, and water
• Cover and cook well, garnish with cilantro

Recipe credit: Pooja Panda