Mozzamasala
Mozzamasala
Directions
- Add onions, tomatoes, garlic, ginger, cilantro, cashews, serrano, cloves, cardamon, and cumin seeds to a food processor. Run on high for 2 to 3 minutes to make a paste.
- In a small sauce pot over low heat, add canola oil and sweat the paste for 3 to 4 minutes. Add turmeric, sugar, chili powder, and vadouvan. Continue to sweat for 5 to 6 more minutes on low heat.
- Add the heavy cream and fresh peas and cover with water. Let simmer for 10 to 15 minutes. Season with salt to taste.
- Add Bocconcini Mozzarella balls at the end.
- To plate: Spoon into bowls and garnish with fresh cilantro.
Ingredients
- 1/2 cup yellow onion, diced
- 1 cup tomato(es), diced
- 1 tsp. ginger, peeled and grated
- 1 tsp. garlic, minced
- 1/4 cup cashews
- 2 tbsp. cilantro, fresh, chopped
- 1/2 tsp. serrano chile, seeded and minced (or more to taste)
- 1/2 in. piece cinnamon, stick
- 1 cardamom, pods, green
- 2 cloves
- 1/4 tsp. cumin, seeds
- 2 tbsp. oil, canola
- 1/2 tsp. turmeric
- 1/2 tsp. chili powder
- 1 1/2 tsp. Vadouvan
- 1/4 tsp. sugar
- 2 tbsp. Real California heavy cream
- 1 cup peas, fresh, English
- 1 cup water
- Kosher salt, to taste
- 1 cup Real California® Bocconcini Mozzarella balls
- 1/2 cup cilantro, fresh, leaves, fresh picked