Tis Divali time, which means fasting time, so tonight I made some Mushroom Mutter; a traditional Indian dish, and of course modified here with a bit of a Trini kick. I absolutely love this dish and I make it all the time, even if I am guilty of not sharing it before today. Now, as you are going through the list of ingredients, before you start telling me that you can’t find this or that, I found everything at Tru Valu. So, let the yumminess begin. ^.^
Recipe3 cups fresh mushrooms – sliced 1 tablespoon garam masala 1 teaspoon ground cumin/geera 1/2 teaspoon whole cumin 1/2 stick cinnamon 4 cardamom seeds 1/2 teaspoon ground cardamom 1 teaspoon ground coriander 1 teaspoon chopped shadon beni 1 tablespoon green seasoning 1 tablespoon finely chopped cashews (I used a blender to crush it into oblivion) 1 teaspoon minced ginger 1 teaspoon minced garlic 1/2 cup cream 1/4 cup tomato paste 1/2 cup water 1/2 cup green peas 1 tablespoon vegetable oil scotch bonnet pepper to taste salt to taste
- Season your sliced mushrooms with green seasoning.
- Add oil to a pot and allow to heat up on medium heat.
- Add the whole cumin, cinnamon and whole cardamom and cook in the oil for one minute.
- Turn the heat on low, add your ginger, garlic, garam masala, coriander, ground cumin and ground cardamom and cook for a further minute.
- Next add your cashews and tomato paste and sauté for a further minute.
- Now add your mushrooms and salt and allow it to cook until the mushrooms start to become tender.
- Add the green peas and cook for one more minute.
- Add the cream and the water and cook until desired thickness.
- Turn off the heat and add the chopped chadon beni.