Mushroom Curry
indiancurrymushroomvegetarian
Notes
- Inspired by this recipe.
- try with peanuts rather than cashews
Ingredients
- 300 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
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