Mushroom Cilantro Masala

By J.K. Paul

Dashi Base
1 pound fresh button mushrooms
2 ½ ounces cilantro
½ cup canola oil
8 ounces onions
1 ounce ginger
2 jalapenos
1 ounce ginger paste
1 ounce garlic paste
1/4 ounce red chili powder
1 pound tomatoes
1 ounce red bell peppers
1/4 ounce Indian spice mix (garam masala)
salt to taste

1. Clean, wash and chop cilantro. Peel, wash and chop onions. Scrape, wash and julienne cut ginger. Remove stems, wash, slit, deseed and chop jalapenos. Slice 1 ½ ounce tomato and blanch, peel and chop rest of the tomatoes. Remove stem, wash and cut bell peppers into halves. Remove the white teeth and seeds and make dices. Slice off earthy base of the stalks of the mushrooms and wash in cold water just prior to cooking.

2. Heat oil in Kadhai (a typical Indian iron pan) or in any cooking pan. Add onions and sauté over medium heat until light brown. Add ginger paste, garlic paste and sauté for a minute.  Add julienned ginger and dissolve red chili powder in 2 tablespoons water. Stir for another minute. Add chopped tomatoes and sauté for 8 to 10 minutes until the fat leaves the mixture. Add mushrooms, bring to a boil and simmer until the liquid has evaporated. Add bell peppers and stir for a minute. Adjust the seasoning. Add sliced tomatoes and cilantro and stir gently for another minute. Sprinkle spice mix and stir. Remove and place on a dish and serve with rice or any Indian bread as a vegetarian entrée.

Chef’s Quote: This colorful mushroom and cilantro combination cooked with fresh herbs is a vegetarian delicacy. It is prepared without pounded spices and fenugreek, which is significant in traditional Kadhai cooking.