Mushroom Curry
Ingredients
TO SAUTE THE BELL PEPPER AND MUSHROOMS
- Oil 2 Tablespoon
- Dry whole red chilies 3 Medium
- Red bell pepper 1/2 Medium , chopped (Optional)
- Mushrooms 1/2 Pound , sliced
- Salt 1 Teaspoon , divided (A pinch added while sauteing mushrooms with bell pepper and the rest later)
FOR THE ONION PASTE
- Onion 1 Medium , chopped into chunks
- Cashews 1/4 Cup (4 tbs), divided (Reserve a few to add later in the curry)
- Shredded coconut 2 Tablespoon
- Water 1/4 Cup (4 tbs) (As needed to make a smooth paste)
- FOR THE CURRY
- Oil 1 Tablespoon
- Turmeric powder 1?4 Teaspoon
- Ginger paste 1 Tablespoon
- Garlic paste 1/2 Tablespoon
- Salt To Taste
- Red chili powder 1 Teaspoon
- Coriander and cumin powder 3?4 Teaspoon
- Garam masala 3/4 Teaspoon
- Tomatoes 3 Medium , pureed
- Butter 2 Tablespoon (Optional)
FOR THE GARNISH
- Fresh coriander leaves 2 Tablespoon , chopped finely
- Cashews 2 Medium , halved
Things You Will Need
- 1. Blender
Instructions
MAKING
- Sauteing the bell peppers and mushrooms:
- 1. Heat up a pot on medium temperature, add oil, dry whole red chilies and the chopped red bell pepper. Saute till the edges of the bell peppers turn golden brown.
- 2. At this point, add the sliced mushrooms and cook till they are slightly tender.
- 3. Add a pinch of salt and stir. When the edges of the mushrooms turn brown, turn off the stove and set the sauteed vegetables aside.
- Preparing the onion paste:
- 4. Into a blender, add the roughly chopped onions, cashews (reserve a few cashews for later) and shredded coconut. Add water and blend to a smooth paste.
- 5. In a large pot, heat up a tablespoon of oil on medium heat. Add turmeric powder, ginger and garlic paste. Saute this a little.
- 6. Add the prepared onion paste, cover and cook till the oil separates from the gravy.
- 7. Add salt, red chili powder, mix of coriander and cumin powder and garam masala. Stir well and cook as you see the oil separating from the gravy.
- 8. Add the pureed tomatoes (fresh tomatoes pureed in the blender), cover and cook until the color changes slightly.
- 9. When the gravy is done cooking, add butter (optional) to make the gravy smooth. Also add the few cashews kept aside earlier (keep a couple of them aside for garnishing) and the sauteed bell pepper and mushroom mix. Stir gently, cover and let it cook for a minute and then turn off the stove.
SERVING
- 10. Serve garnished with freshly chopped coriander leaves and a couple of cashews. The mushroom curry tastes best with rice, roti, naan or paratha.
- TIPS
- In this curry you can add any of the vegetables of your choice.
- If you are using whole ginger and garlic instead of the paste, you can add the whole ginger and garlic along with the onions while making the onion paste.