Add the onion, cashew nuts, tomatoes, garlic clove, and ginger into a blender and blend into a smooth paste and set aside
Heat oil in a pan and fry the cloves, cardamoms, cinnamon and bay leaves for a min till fragrant.
Add onion-tomato paste, reduce to a simmer, cover and cook for 15 mins (stirring occasionally) until it is thickened.
Add the remaining spices and cook for another 5 mins till darker and the oil starts floating.
Add the mushrooms and water, bring to a simmer and simmer for a couple of mins until the mushrooms are cooked. Then just think up what to serve with your awesome mushroom curry recipe.
Season with salt and serve with rice.
Video
Notes
Vegan, Gluten-Free, Paleo, Whole 30.
Mushroom Masala Recipe Tips
Do clean your mushrooms well before cooking.
To keep the gravy nice and thick, you only want to add the amount of liquid I have given as mushrooms will also release some liquid whilst cooking.
You can use almonds instead of cashews to make your mushroom gravy.
Mushroom Curry Weight Watchers Points
There are:
4 Freestyle points per serving
3 PointsPlus points per serving
++Serve with:
Tomato Rice (an easy south Indian tomato rice recipe)