for all mushroom lovers, this recipe is sure to be instant hit.....the first time i made it, i followed my friend's recipe which is on her blog "roz ka khana- shahi mushroom curry", however now that i make it quite regularly, i have altered it as per availability of ingredients and to make it healthy i use less oil.
As i have mentioned, i alter it as per availability, so can you, some of ingredients are optional so do not fret if you have one or two missing, try to think of available substitute in your home or one that is easily available in grocery store near you
Ingredients:
my mouth is watering already even though i ate some just yesterday!
some tips:
its fine if you do not use bay leaves, cardmom or cloves, they give extra flavour so its good to use them when you have guests coming over, also sometimes i just use regular curry leaves if i do not have bay leaf at home, i love their flavour too, and sometimes I use them along with bay leaves.
its perfectly fine to cancel cream/ half and half if you wish to put it fewer calories or are a vegan, if you are calorie conscious you may use fat free milk too..
the first time i used cream in this recipe was when tomatoes were too sour and they made the curry sour, so if you are a vegan you may want to use ripe tomatoes so your curry doesnt get sour, also avoid using tomato paste (it makes curry sour too)
if your curry does get sour add 1/2- 1 tbsp sugar to negate the sour taste.
you can add or eliminate green chilly as per your spice tolerance
if you like potatoes you can add them too, you can add them raw to curry before you add mushrooms or you may saute them and add them before you add mushrooms, when you add mushrooms to the curry the potatoes must be cooked else your mushrooms will get over cooked.
so as I have said before too, go with your mood, there is no one perfect way to cook...go with what suits your taste buds :)
happy experimenting!!!
As i have mentioned, i alter it as per availability, so can you, some of ingredients are optional so do not fret if you have one or two missing, try to think of available substitute in your home or one that is easily available in grocery store near you
Ingredients:
- one packet (8 ounce) fresh mushrooms of your choice (i use white button or bella mushrooms)
- 2 medium onions finely chopped
- 3 medium tomatoes pureed
- 3 cloves garlic finely chopped/paste
- 1 green chilly finely chopped/paste
- 1/2 tbsp ginger paste
- 1/2 cup cashew paste
- 1 tsp red chilly powder
- 1 tsp turmeric powder
- 2 tsp cumin-coriander powder
- 1/2 tsp garam masala
- 1 bay leaf
- 2 cloves
- 2-3 cardmom (elaichi)
- 1/2 cup cream/ half and half
- salt to taste
- 2 tbsp cooking oil
- soak 3/4 cup cashews for 10-15 min and make a paste, if in hurry, its ok not to soak, take cashews in a chopper add some water and grind it to a paste. remember you need 1/2 cup paste so you need to take more cashews than 1/2 cup
- in a pan, pour 2 tbsp oil, add to it the bay leaf, elaichi, cloves, as the oil heats up add garlic, chilly and ginger paste, once you see they are turning golden add onion and sprinkle some salt. once onions get tender add the dry spices (red chilly powder, turmeric and cumin- coriander powder) decrease the flame of gas some and let it all roast nicely together, in a minute or so you will get a nice aroma of all the spices, add the cashew paste now and if the mixture looks too dry add some water so you get a nice thick bubbly sauce, add some more salt as necessary and add tomato puree when you see the oil separating from the mixture (it means everything has cooked adequately), do not worry if you don't understand this and add tomatoes little prematurely, as long as you dont burn the sauce the curry will taste good
- on other side, in a non stick pan, saute mushroom in little oil, sprinkle little salt on it as you saute it when they turn golden brown add them to the sauce.
- let the curry cook on low flame for 5-7 min, cover it with a lid, you make keep the lid slightly open so that excess steam escapes, its important to cook curry on low flame as the spices mix with each other and get absorbed by mushrooms, if you feel its getting too dry you can keep adding little bit of water.
- lastly add cream and garam masala cook for couple of minutes before turning off the flame.
my mouth is watering already even though i ate some just yesterday!
some tips:
its fine if you do not use bay leaves, cardmom or cloves, they give extra flavour so its good to use them when you have guests coming over, also sometimes i just use regular curry leaves if i do not have bay leaf at home, i love their flavour too, and sometimes I use them along with bay leaves.
its perfectly fine to cancel cream/ half and half if you wish to put it fewer calories or are a vegan, if you are calorie conscious you may use fat free milk too..
the first time i used cream in this recipe was when tomatoes were too sour and they made the curry sour, so if you are a vegan you may want to use ripe tomatoes so your curry doesnt get sour, also avoid using tomato paste (it makes curry sour too)
if your curry does get sour add 1/2- 1 tbsp sugar to negate the sour taste.
you can add or eliminate green chilly as per your spice tolerance
if you like potatoes you can add them too, you can add them raw to curry before you add mushrooms or you may saute them and add them before you add mushrooms, when you add mushrooms to the curry the potatoes must be cooked else your mushrooms will get over cooked.
so as I have said before too, go with your mood, there is no one perfect way to cook...go with what suits your taste buds :)
happy experimenting!!!
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