Mushroom Curry
Video
Ingredients:
For Gravy
1 large Onion, chopped or 1 1/2 cups chopped cabbage
2 Garlic cloves, chopped (optional)
1 teaspoon Cumin seeds, roasted
2 medium size Tomato, chopped or 1-2 large red bell pepper, chunks
1 teaspoon ginger
2 green chilies
½ teaspoon Turmeric powder
1 teaspoon red chilli powder, adjust to taste
1 Tablespoon Coriander powder
3 Tablespoon plant based yogurt (optional)
10 Cashews, whole
1 Tablespoon raisins (optional, if you prefer a sweet touch)
1 cup water, adjust to curry paste consistency
Salt to taste
Vegetables:
10-20 Mushrooms, sliced
1 medium size Carrot, cubed
10-12 French beans, chopped
1 cup Cauliflower, medium size florets
1 potato, cubed (optional)
1/2 block of Extra firm Tofu, cubed (optional)
½ teaspoon Cumin powder
1/2 teaspoon red chili powder, adjust to taste
a pinch cardamom powder (optional)
½ tsp Dry Fenugreek leaves, crushed (optional)
Salt to taste
1 cup Water
Garnishing:
1/4 cup Tablespoon Coriander leaves, chopped
For Jeera Rice:
½ tsp Cumin seeds, roasted
2 Green chilli, chopped
2 Garlic cloves, chopped (optional)
A pinch of asafoetida
1 cup Cooked brown rice
½ Tablespoon Coriander leaves, chopped
Salt to taste
PROCESS
𝗙𝗼𝗿 𝗚𝗿𝗮𝘃𝘆
1. Heat a deep bottom pan to medium heat, add onion or slivered cabbage and saute for a minute. Add roasted cumin seeds.
2. Add tomatoes or oven roasted red bell peppers and saute well.
3. Cook until soft.
4. Add turmeric powder, red chilli powder, coriander powder.
5. Saute on low heat and add yogurt, cashews and let cook for 1-2 minutes.
6. Add a little water and bring to a boil.
7. Let it come to room temperature and then grind it into a smooth puree.
8. Set aside.
𝗙𝗼𝗿 Veggies:
1. Heat a deep pan, add garlic, Carrot, mushroom, cauliflower, potato, green beans and saute for a minute.
2. Add dry fenugreek leaves, cumin powder and mix it well.
3. Add salt to taste and water let it cook on medium heat.
4. Add prepared gravy and mix well.
5. Cover and cook on medium heat for 5-10 minutes.
6. Once the vegetables are cooked, add coriander leaves and mix well.
7. To finish, add dry fenugreek leaves and mix well.
8. Finally serve mushroom curry with jeera rice.
𝗙𝗼𝗿 𝗝𝗲𝗲𝗿𝗮 𝗥𝗶𝗰𝗲
1. In a deep pan, at medium heat add cumin seeds, let it splutter well.
2. Add garlic cloves and saute until garlic is light brown in color. Turn off stove.
3. Add green chilli, asafoetida and cooked rice and saute it well in latent heat.
4. Add coriander leaves. Salt to taste and toss it well.
Serve hot with mushroom curry!!!!
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