Kashmiri Mushrooms

veganricha.com

pryorinc

I'm Vegan, so all recipes are vegan or easily made vegan. What ever you cook I can cook vegan.

subheading: For the sun-dried tomato sauce:

¼ cup ( 59.15 g) sun-dried tomato dried or olive-oil soaked, drained

1 cup ( 236.59 ml) water for blending

subheading: For the whole spices:

1 teaspoon oil to sauté

½ teaspoon cumin seeds

1 cinnamon stick

1 black cardamom pod partially open, or use more green cardamom pods

3 green cardamom pods partially open

2 whole cloves

subheading: For the ground spices:

1 teaspoon Kashmiri chili powder or use paprika

½ teaspoon Kashmiri garam masala or regular garam masala. Use more to taste as needed

½ teaspoon fennel seeds

1 teaspoon ground coriander

½ teaspoon ginger powder, You can also use 1 tablespoon ginger paste or ginger garlic paste instead.

½ teaspoon kasuri methi (dried fenugreek leaves)

subheading: For the mushrooms:

8 to 10 ounces ( 226.8 g) mushrooms quartered - baby portobello or white or similar-sized mushrooms

½ teaspoon salt

subheading: For garnish:

subheading: cilantro, lemon juice:

subheading: Equipment:

Instant Pot

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