Within 30 minutes this thick, rich, creamy, savory, and flavorsome Mushroom Pepper Masala can be ready and served. This fragrant entrée includes spices like cumin, coriander, cinnamon, cloves, peppercorns, and a slightly tangy roasted green chili for an extra kick. Serve this dish warm with brown rice, naan, or quinoa.
Mushroom Pepper Masala [Vegan]
For the Masala:
- 1/2 cup macadamia nuts, dry roasted and salted
- 1/2 cup raw peanuts
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/4-inch cinnamon stick
- 4 green cardamoms
- 4 cloves
- 4 peppercorns
- 1 whole fire roasted green chili
For the Entrée:
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 4 sage leaves, chopped
- 1 cup chopped onions
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon onion powder
- 4 cups white mushrooms, quartered
- 4 cups colored bell peppers, thinly sliced
- 2 1/2 cups water
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon dried fenugreek leaves
- In a food processor, combine all the masala ingredients and grind smooth.
- Heat oil in a nonstick pan and add thyme, sage leaves, onions, ginger garlic paste, and onion powder.
- Sauté until the onions are cooked and translucent, or light golden in color.
- Add mushrooms to it and cook covered until mushrooms soften and release juice, stir a couple of times in between to avoid sticking.
- Once mushrooms are cooked, add the ground masala to it and mix gently to cover all the mushrooms with the masala without breaking them.
- Add water, salt, cayenne pepper, and dried fenugreek and cook for few seconds.
- At the first boil add bell peppers and mix gently.
- Cover and cook for 5-7 minutes or until the entrée is very well cooked.