Mushroom Curry
Table of Contents
Ingredients:
- 2 cups sliced mushrooms,
- 2 tsp coconut oil,
- 2 green cardamom pods,
- 2 bay leaves,
- 3 cloves,
- 1/2 tsp garam masala,
- 1/2 tsp red chilli powder,
- 1 tsp chopped ginger,
- 1 tsp chopped green chillies,
- 3/4 cup curd,
- 1/4 cup chopped coriander leaves,
- salt to taste.
Ingredients for Paste:
- 1 cup chopped cashew nuts,
- 6 garlic cloves,
- 1 inch piece of ginger,
- 1 or 2 onions.
Method of Making Paste:
Combine the onions and 1 cup of water in a deep saucepan and cook over medium heat until the onions are soft. Set aside to cool slightly.
Add the garlic, ginger, and cashews and grind into a smooth paste using a blender. Set aside.
Method of Making Vegetable:
Heat coconut oil in a pan, add cardamom, bay leaves, and cloves and fry on medium flame for a few seconds.
Add the paste and fry on medium flame for 2-3 minutes. Add garam masala, red chilli powder, ginger and green chillies, mix well and cook on medium flame for 1 minute.
Reduce the flame, add curd, mix well and cook for 1 minute while stirring continuously. Add mushrooms, coriander and salt, mix well and cook on medium flame for 1-2 minutes till mushrooms are soft and cooked. Serve hot with roti or naan.
