Vegan Mushroom Curry

Ingredients

• 2 tablespoons vegetable oil
• 1 (2 inch) cinnamon stick
• 1 teaspoon cumin seeds
• 2 pods green cardamom
• 2 whole cloves
• 1 star anise
• 1 bay leaf
• ½ onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, pureed
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon chili powder, or to taste
• salt to taste
• 8 ounces mushrooms, thinly sliced
• ½ cup water
• 1 tablespoon cashew powder
• 1 teaspoon garam masala
• ½ teaspoon kasoori methi

Step 1

Gently heat some oil in a medium saucepan over medium heat. Toss in the cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf, and let them sizzle for about 30 seconds so the oil picks up all those lovely aromas. Next, add the chopped onion and cook it gently until it turns golden and a little caramelized, which should take around 10 minutes. Stir in the ginger-garlic paste and cook for another minute until the raw smell fades.

Step 2

Add the tomatoes and cook everything together for 3 to 4 minutes until the mixture softens. Sprinkle in the coriander powder, turmeric, and chili powder, then let the sauce simmer and thicken for 3 to 5 minutes. Season with salt, then add the mushrooms, stirring well to coat them in the sauce.

Step 3

Pour in some water and let the mushrooms cook down until they’re just tender, about 5 to 7 minutes. Stir in the cashew powder and garam masala, cooking for another couple of minutes to bring all the flavors together. Finally, crush the kasoori methi between your fingers and mix it in before taking the curry off the heat. Serve warm and enjoy!