Mushroom Curry

Serves: 6

Ingredients	Qty	Prep
Mushrooms	1 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
Tofu	1 box	cubed
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

Method:

• Fry mushrooms in butter (if using) with soy sauce until browned and set aside (6 quart pot)
• Meanwhile bring a pot of water to boil, add salt and tofu. Drain tofu after 10 minutes
• Grind half the onion, ginger, and garlic to paste (don't add water), add to the pot with turmeric on medium flame. Let onion paste deglaze the pot, then add oil to fry the aromatics
• Grind the tomato, spices and cashews to smooth paste
• Add the tomato paste along with tomato + cashew paste, continue stirring
• Cook for 5 - 10 minutes, deglaze with wine/water as needed
• Add the mushrooms, remaining onion, tofu, and water
• Cover and cook well, garnish with cilantro

Recipe credit: Pooja Panda