Mushroom Curry

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What an eventful week this has been ! It all started with Vijay being away for first part of the week. And I was left to guard the fort. Not that I complain. Its just all the more challenging and very hectic.
Then there was the India-Australia cricket match, full of all kinds of emotions - hope, disappointment and then finally sheer joy. In the final part of the week, both Vijay and Aamod were down with cold and cough. Fortunately they are doing well now. And things should be normal soon.

In the kitchen,I had some mushrooms leftover that needed to be dealt with.They were used in this spicy nutty curry that we enjoyed over the weekend. 

If you are a vegetarian who misses the non vegetarian gravies, then this curry is for you. Spicy without the meat.

Mushroom Curry

( Adapted from this recipe )

1 180z pack of whole mushrooms sliced

1/2 an onion + 2 cloves garlic + 1/2 inch ginger - all pulsed coarsely in food processor

2 tbsp tomato puree 

2 tbsp cashews + 2 tbsp yogurt - all pulsed into a smooth paste

1 tsp turmeric powder

1 tsp chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala (optional, I did not use any)

cilantro to garnish

oil as required

salt to taste

For the tempering:

2 bay leaves

1 stick cinnamon (I left it out since I had none on hand)

1 tsp cumin seeds

3-4 dry red chillies

• Over medium heat combine the oil and ingredients for tempering. Allow the cumin to sizzle.
• Then add the onion paste and mix in till brown. The mixture becomes dry and lumpy.
• Add the chilli , cumin, coriander and turmeric powders plus the tomato puree. Continue saute till the mixture is dry and no longer smells of raw tomato.
• Add the mushrooms,salt and give a good stir. Cover and cook till mushrooms are almost cooked. About 5-7min.
• Mushrooms will release their moisture so no water is required.
• Then add the cashew-yogurt mixture. Add water to get a thinner gravy.
• Simmer and allow to come to a gentle boil.
• Add garam masala and cilantro. Taste and adjust seasoning.
• Serve with rotis or rice.

I am sure to make this curry many times. We had it with some rotis and mango pickle, but it tastes best with plain rice.