Mushroom in Spiced Cashew Cream Sauce

Ingredients:

• 1/3 cup raw cashews
• Hot water
• 3 tbsp extra virgin olive oil
• 1 medium red onion, chopped
• 12 oz white mushrooms, quartered
• 1/2 tsp salt
• 5 whole cloves
• 1/2 tsp garlic paste
• pinch of turmeric powder
• pinch of cinnamon powder
• 1/2 tsp red chili powder
• 1/2 tsp cardamom powder
• 1 tsp curry powder
• 2/3 cup hot water
• 2 tsp lemon juice
• 1/2 tsp garam masala

Directions:

1. Soak raw cashews with enough hot water for a minimum of an hour.
2. Heat a nonstick skillet on medium. Once pan is hot, add 2 tbsp olive oil and chopped red onions. Fry until onions are lightly browned and fragrant.
3. Remove browned onions into a blender. Let stand until slightly cooled. Add raw cashews, some water and blend everything into a smooth paste.
4. In the same nonstick skillet, add remaining 1 tbsp olive oil. Once skillet is heated, throw in cloves, garlic paste and turmeric powder. Fry for half a minute.
5. Add quartered mushrooms and salt. Cook till mushroom releases some moisture.
6. Sprinkle in cinnamon, red chili, cardamom and curry powder. Cook until fragrant, around 2 minutes.
7. Add cashew paste and stir to coat everything.
8. Depending on sauce thickness preference, add hot water accordingly. Stir in between.
9. To finish, add lemon juice and garam masala. Cook for 2 minutes and remove from heat.
10. Serve hot with chapati’s, paratha’s or cumin scented rice.