- Mix together the Cashew Cream,
water, and salt. Set aside. - In a deep, heavy pan, heat the oil over
medium-high heat. - Add the green and black cardamom,
cinnamon, cloves, and cassia leaves.
Cook for 1 to 2 minutes, until aromatic. - Add the onion and garlic. Cook until
brown, 2 to 4 minutes. - Add the mushrooms and cook for 6
minutes, until they soften, stirring
occasionally to avoid sticking. - Make a well in the middle of the
mixture. Add the Cashew Cream mixture
and heat through, 2 to 3 minutes. - Remove the whole spices. Add the
axel boer
(Axel Boer)
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