Mushroom Matar

Holy Cow has a ton of great options. The only issue is she often uses hard to find ingredients or has some convaluted processes. More and more she's sharing easier recipes like this one though and letting you know what you can drop or swap. Highly recommend perusing her site. You won't be disappointed if you love Indian cusine.


mushroom matar

Source: Holy Cow Vegan | Serves: 6-8 | Time: 30


Changes: added infused EVO instead of water to sautee the veggies; used canned peas instead of frozen and adjusted instructions accordingly; used canned diced tomatoes; skipped fenugreek; replaced sugar with agave nectar


Ingredients

2 tbsp Tubby Olive baklouti green chili olive oil

1 medium onion, finely chopped

2 large cloves garlic, chopped

1 can 14.5 oz diced #tomatoes (no salt added to reduce sodium)

1 tbsp coriander powder

1 tsp cumin powder

½ tsp cayenne

½ teaspoon turmeric

¼ cup cashews

1 heaping tsp garam masala (added too soon, didn't seem to matter but kept the instructions as Holy Cow wrote them here)

¾ lb crimini #mushrooms, sliced

1 small can #peas

½ tsp agave nectar

S&P, to taste

Rice, to serve


Instructions

Heat EVO in a saucepan over medium. Add the onion and garlic to it and saute until the onions soften and start to change color, about five minutes.


Add the tomatoes along with the coriander powder, cumin powder, cayenne, and turmeric. Stir well, cover, and cook for 5 minutes. Stir in the cashew nuts and turn off the heat.


Let the onions and tomatoes cool slightly, then add a cup of cold water and use an immersion blender to blend to a smooth consistency or transfer to a blender and blend into a very smooth paste.


Rinse the saucepan and place over the stove over medium heat. Add the mushrooms to the pan along with a little salt and pepper. Stir-fry the mushrooms in the dry pan until they begin to caramelize, about three to four minutes.


Add the peas and the blended sauce to the pan and give it a good stir. Add the garam masala and check if more salt is needed. Add water if the sauce looks too dry. Stir in the agave.


Heat through and once the mixture comes to a boil, turn it off.


Serve in bowls with rice.

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