Kadai Mushroom & Pepper Masala with Toasted Spice Blend

By Sprig Originals ✓ · cooked up in Sprig

Meaty seared mushrooms and charred bell peppers folded into a thick, tangy tomato-onion masala built on a kadai spice blend you toast and grind yourself. It comes together in one skillet in about 30 minutes, tastes like a restaurant order, and is dairy-free from start to finish — the richness comes from toasted spices and crushed cashews instead of cream.

Ingredients

• 1 1/2 tbsp coriander seeds
• 4 dried Kashmiri or other mild red chiles, stems snapped off
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 3/4 tsp black peppercorns
• 3 whole cloves
• 2 green cardamom pods

• 5 tbsp neutral oil, such as avocado or sunflower
• 1 lb cremini mushrooms, quartered
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large yellow onion, half finely chopped and half cut into 1-inch petals
• 1 tbsp finely grated fresh ginger
• 4 garlic cloves, minced
• 1 serrano chile, slit lengthwise
• 3 medium ripe tomatoes (about 1 lb), roughly chopped
• 3 tbsp raw cashews
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri red chili powder
• 1 1/4 tsp fine sea salt, plus more to taste
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1/2 cup hot water
• 1/3 cup chopped fresh cilantro, leaves and tender stems
• 2 tsp fresh lemon juice

Instructions

1. Toast the spice blend: set a dry 12-inch skillet over medium heat. Add the coriander seeds, dried chiles, cumin, fennel, peppercorns, cloves and cardamom pods and toast, shaking constantly, for 2 to 3 minutes, until the coriander smells nutty and the chiles darken a shade. Tip onto a plate to stop the cooking and cool 5 minutes, then grind to a coarse powder in a spice grinder or mortar. Set aside.
2. Soak the cashews in the 1/2 cup hot water while you cook. After 15 minutes, blend cashews and their water until completely smooth; set aside.
3. Return the skillet to high heat and add 2 tablespoons of the oil. When it shimmers, add the mushrooms in a single layer and leave them undisturbed for 3 minutes, then stir and cook 4 to 5 minutes more, until browned and any released liquid has evaporated. Season with 1/4 teaspoon salt and scrape onto a plate.
4. Add 1 more tablespoon oil to the skillet, still over high heat. Add the bell peppers and the onion petals and cook, tossing every 30 seconds, for 3 to 4 minutes, until blistered in spots but still crisp. Transfer to the plate with the mushrooms.
5. Lower the heat to medium and add the remaining 2 tablespoons oil. Add the finely chopped onion and cook, stirring, 6 to 7 minutes until soft and golden at the edges. Stir in the ginger, garlic and slit serrano and cook 90 seconds, until the raw garlic smell is gone.
6. Add the chopped tomatoes, turmeric, Kashmiri chili powder and 1 teaspoon salt. Cook over medium heat, mashing with the back of a spoon, for 10 to 12 minutes, until the tomatoes collapse into a thick jammy paste and the oil separates and pools at the edges.
7. Stir in 2 tablespoons of the ground kadai masala (reserve the rest) and cook 60 seconds, then pour in the cashew cream. Simmer 3 minutes, stirring, until the sauce is glossy and coats the spoon. If it tightens too much, loosen with 2 to 3 tablespoons water.
8. Return the mushrooms, peppers and onion petals to the pan and fold to coat. Crush the kasuri methi between your palms over the pan, add it, and cook 2 minutes more just to heat through — the vegetables should stay firm, not stewed.
9. Off the heat, stir in the lemon juice and most of the cilantro. Taste and adjust salt, and add another 1/2 teaspoon of the reserved kadai masala if you want more heat and perfume. Scatter the remaining cilantro over the top and serve hot with roti or steamed rice.

Chef's tips

Nutrition (per serving, estimated)

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