Use Moji's Mushroom Masala to turn your side of mushrooms into a healthy, flavorful vegan main course. Create a sautéed mushroom dish with a hint of heat in about half an hour. Cook alongside Moji’s Dahl and basmati rice for a delicious and complete Indian meal.
2 tablespoons olive oil
3 cloves of garlic, chopped
1 medium tomato, diced
1 pound white mushrooms, sliced
¾ teaspoon fine salt (not sea salt)
1 packet Moji Masala Mushroom Masala
Step 1 Place a wide-based sauté pan on medium heat. When the pan is hot add the olive oil and sauté the garlic cloves for one minute.
Step 2 Add the tomato and sauté, stirring continuously for about 4 minutes, until it releases all its water, softens, and breaks apart (see pic below).
Step 3 Add the salt and the Mushroom Masala to the tomato, followed by 2 tablespoons of water, and blend well. Sauté the mixture for about a minute until you have a moist paste (see pics below).
Step 4 Add the mushrooms and coat well with the tomato-masala paste.
Step 5 Adjust the heat to medium-high. Sauté the mushrooms for about 10 minutes, stirring continuously until the water is released and they have softened. The water released from the mushrooms will help form the curry paste; add small amounts of water, if necessary to keep the masala paste moist.