Mushroom Matar Korma
This mushroom matar korma is here to satisfy cravings for creamy and flavorful Indian food. Mushrooms and peas are simmered in a rich gravy of aromatics, whole and ground spices, tomatoes, and cashews. It tastes like something you would order at a restaurant, but it's made with pretty simple ingredients and steps!
Ingredients
- ¼ cup cashews, soaked in boiling water for at least 15 minutes
- 1 tbsp avocado oil *sub any neutral oil
- ½ a cinnamon stick (~ 1-inch)
- 1 green cardamom pod
- 2 cloves
- 1 medium red onion, chopped
- 1 inch ginger, minced
- 2 garlic cloves, minced
- 2 green chilis, chopped
- 1 tsp coriander
- ½ tsp red chili powder *taste and possibly add more if you're not using Indian red chili powder
- ½ tsp turmeric
- 2 medium tomatoes, chopped (~ 1 cup of chopped tomatoes)
- ½ tsp salt
- 1 tbsp vegan butter *sub neutral oil
- 8 large cremini mushrooms, sliced to ½-inch thick (~ 2 cups of sliced mushrooms)
- 1 cup frozen peas, thawed
- ½ tsp garam masala
- 1 tsp kasoori methi (dried fenugreek leaves)
- salt to taste
Instructions
- Soak raw cashews in boiling water for at least 15 minutes. The longer they soak, the softer they get and the easier they are to process later.
- Add oil to a medium saucepan over medium heat. When the oil is hot, fry the whole spices for about a minute: cinnamon, green cardamom, and cloves. Make sure the spices do not start to burn.
- Add onions and cook until they are translucent, which should take 4-5 minutes. Stir occasionally.
- Add ginger, garlic, and green chilis. Stir for about 2 minutes before adding ground spices. Add the ground spices (coriander, turmeric, red chili powder) and stir frequently for a minute.
- Add tomatoes and salt. Increase heat to medium-high and cook until the tomato juices have mostly reduced. Take the pan off the heat, pour its contents into a bowl, and let it cool slightly. Once cooled, blend the contents of the saucepan with the cashews and ½ cup water.
- Meanwhile, add vegan butter to the same saucepan over medium heat. Once melted, add the mushrooms and cook until they are soft and mostly cooked. Then add peas. Cook the peas for a few minutes before adding the blended gravy.
- Use ½ cup water to capture anything remaining in the processor/blender and add this water to the saucepan. Simmer on medium heat until the peas are fully cooked, which may take up to 15 minutes.
- Finish with garam masala and crushed kasoori methi. Stir it all together for a few minutes before tasting for salt and serving with roti, paratha, or naan.