If you want a meaty vegetarian Tikka masala, chanterelle is the way to go.
Finding yellow trumpets in the forest tells you that it is fall and cooler season is on its way. I do not know about you, but I find it satisfying to go foraging. It does not have to be much, just enough to make a few dishes and to preserve and maybe dry some for later use. Chanterelle mushrooms grow wild in forests, you can find the yellow trumpets on the ground around conifers and broadleaf trees, and they thrive in cool, damp climates.
Chanterelle have a very meaty texture and rich flavor, which makes them a satisfying alternative to meat-based dishes. They contain all the essential amino acids and have a high vitamin A content, so they are an excellent choice for vegetarians and vegans
When I make indian food I allow myself to cheat a bit, I use ready-made pastes to make it easier for me.
This time I tried out a brand found in Norway, Masala magic because I found that they have a date and tamarind chutney. When I lived in Hong kong and pregnant with my youngest son I craved Butter chicken from Jo jo’s Indian and I would alway get complimentary papadams with date and tamarind chutney, mint sauce and raita. This is the only place I have been served this sweet and tart condiment. These papadams are baked in the oven and not fried, it is the first time I tried that. I guess you can use other types of brands, just remember to taste as you go.
600 g chanterelle
100 g cashews
50 g salted cashews
3 tablespoons Tikka masala paste
1 dl sour cream
1-2 dl cream
Prepare rice, I used plain basmati rice, but if you want spiced rice there are many nice recipes out there on the web. At the bottom of this page I have posted a recipe from Masala magic called Matar Polaw/rice with peas
Cut or shred the mushrooms, saute them and the raw nuts with tikka masala paste for 3-4 minutes, untill the nuts are nice and toasty
Add the sour cream and mix well.
Lastly add the cream and cook until everything is cooked through and the sauce is thick and creamy.
Sprinkle chopped fresh coriander and the salted cashew nuts and serve.
4 tablespoons ghee or 8 tablespoon oil
1 bay leaf
3 cm cinnamon stick
1 black cardamom pods
1 teaspoon ground cumin
100 gr onions
200 g of frozen peas
1 teaspoon salt
1 teaspoon garam masala
4 dl basmati rice
8 dl water
Rinse the rice a few times untill the water is clear and soak it in double amount of water.
Open the cardamom pods and finely chop the onion
Heat up the ghee / oil in a pot, add spices and onions. Saute the onion until it changes color.
Add the water the rice has been soaked in and boil. Add peas, salt, garam masala and rice. Cook the rice on medium heat untill it boils and turn the heat down to low heat put the lid on and leave it for 5-8 minutes.