Mushroom Curry

Notes

• Inspired by this recipe.
• try with peanuts rather than cashews

Ingredients

• 23 g mushrooms
• 1 cup onions
• 1 cup tomatoes (fresh or canned)
• 1/2 inch ginger
• 4 cloves garlic
• 12 cashews
• 2 Tbsp oil/clarified butter
• 1/2 tsp Kashmiri chili powder
• 1 tsp garam masala
• 1 tsp coriander
• 1/4 tsp kasuri methi
• optional:
  • 1 bay leaf
  • 2 cardamoms
  • 2 inch cinnamon
  • 2 tbsp coriander leaves
  • 2-3 Tbsp cream

Mise en place

Preparation

curry puree

• boil 2 cups water
• add onions
• boil until transparent - about 4 minutes)
• In blender, add:
  • onions
  • tomatoes
  • garlic
  • cashews
  • ginger
• blend until very smooth

mushroom curry

• heat oil in pan
  • add bay leaf, cardamom and cinnamon
• Add puree and cook for a bit to thicken
• add chili powder coriander, and garam masala
• saute on low until very reduced and leaving sides of pan
• add mushrooms
• cook until mushrooms softened
• add water/stock
• cook until nice
• add kasuri methi
• add cream
• serve with rice