Ingredients

The following ingredients have 4 Servings
  • 1/2 cup macadamia nuts ((dry roasted and salted))
  • 1/2 cup raw peanuts ((with or without skin))
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 inch cinnamon stick
  • 4 whole green cardamoms
  • 4 whole peppercorns
  • 1 whole canned fire roasted green chili
  • 2 tbsp. olive oil
  • 1 tsp fresh thyme
  • 4 sage leaves ((chopped))
  • 1 cup chopped onions
  • 1 tsp ginger garlic paste
  • 1/2 tsp onion powder
  • 4 cup whole white mushrooms ((quartered))
  • 4 cups thinly sliced colored bell peppers ((red, green, yellow, orange))
  • 2 1/2 cups water
  • salt to taste
  • 1/2 tsp cayenne pepper powder/chili powder
  • 1 tbsp dried fenugreek ((kasoori methi))

Instruction

  • In a food processor combine all the ingredients of the masala 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 its juice. (Stir 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, 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.
  • Serve warm with brown rice, naan, tandoori roti or quinoa.