Ingredients
- 12 mushrooms, cut into half
- 1 red bell pepper, diced
- 3 medium potatoes, cut into cubes
- 1 medium onion, sliced
- 4 garlic cloves, smashed
- ½ inch ginger, chopped
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon caraway seeds/shahi jeera
- 3 green cardamoms
- 3 cloves
- ½ inch cinnamon
- ½ teaspoon black pepper
- 1 teaspoon poppy seeds
- 2 dry red chilies
- 1 teaspoon paprika (optional)
- ½ teaspoon turmeric
- 2 tablespoons raw cashews
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 cup coconut milk
- Coriander leaves
- 2 teaspoons coconut oil
- 1 teaspoon tamarind pulp
Preparation
- Heat coconut oil in a large saucepan. Add red chilies, coriander seeds, cumin, fenugreek, caraway, cardamom, cloves, cinnamon, and peppercorns. Sauté for 2 to 3 minutes.
- Add the poppy seeds, cashews, onions, ginger, and garlic. Continue to sauté until the onions start to caramelize.
- Blend the sautéed ingredients. Then add turmeric, paprika, vinegar and tamarind made into a smooth paste with ½ cup of water.
- Heat the oil again in the same saucepan. Add paste and mix well.
- Cover the pan with a tight lid and let the paste cook for 20 minutes. Stir occasionally.
- Add a little water if needed.
- Add mushrooms, potatoes, red peppers, salt and sugar. Cover again and let it cook for another 15 minutes.
- If the stew looks thick, add vegetable stock or water.
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Add coconut milk and garnish with coriander.
Serve hot with rice.