Wednesday, July 28, 2004

Fresh Mushroom Curry

Using fresh coriander and boiled onion paste enhances the taste of the gravy and makes it a delicacy.
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 4 to 6.

250 grams fresh mushrooms
2 cardamoms
2 bay leaves
3 cloves
1/2 teaspoon garam masala
1/2 teaspoon chilli powder
1 teaspoon finely chopped ginger
2 green chillies, chopped
1 teacup beaten curds
1/2 teacup chopped coriander
4 tablespoons ghee or refined oil
salt to taste

For the paste
2 onions
6 cloves garlic
12 mm. (1/2") piece ginger
3 tablespoons cashewnuts

For the paste
* Boil the onions in 1 cup of water until soft.
* Add the garlic, ginger and cashewnuts and make a paste.
How to proceed
* Slice the mushrooms and put them in hot water for 2 minutes. Drain.
* Heat the ghee and add the cardamoms, bay leaves and cloves and fry for a few seconds.
* Add the paste and fry again for 2 to 3 minutes. Add the garam masala, chilli powder, ginger and green chillies and fry again for 1/2 minute.
* Take the vessel off the fire and add the curds. Mix well.
* Put the vessel on a slow flame and go on stirring all the time.
* Add the mushrooms, coriander and salt and cook for a few minutes.
* Serve hot.

1 comment:

Anonymous said...

I loved this recipe - it was the first real veg curry I ever made made, with the onion paste forming a deliciously rich foundation for all the other flavours. Thanks everso much!