Mushroom Patiala

1

Sear the Vegetables

Heat a large skillet over medium heat with 2 tsp oil. Sauté onions and bell peppers with a pinch of salt for 3-5 minutes until translucent. Add mushrooms and cook for another 6-8 minutes until golden. Transfer to a bowl and set aside.

2

Bloom the Spices

In the same skillet, add 1 tsp oil. Stir in ginger-garlic paste, coriander, garam masala, and black pepper. Toast for a few seconds until fragrant, then add chopped tomatoes and a splash of water.

3

Simmer the Sauce

Cook the tomatoes for 5-8 minutes until jammy. Stir in the non-dairy yogurt and Kashmiri chili powder. Bring to a boil, then add 1/2 cup water, julienned ginger, green chili, and the reserved mushroom mixture.

4

Final Finish

Simmer for a few minutes until mushrooms reach your desired tenderness. Adjust salt and consistency with a splash of plant milk if you prefer it saucier. Garnish with fresh cilantro and lemon juice.

5

The Omelet Wrap (Optional)

Traditionally served with an omelet. Cook a thin layer of vegan egg replacement in a non-stick pan, season with paprika and pepper. Once set, fold and serve the Mushroom Patiala on top or inside.