Creamy Mushroom Curry
Creamy Mushroom Curry
Ingredients:
- Cream 1/2 cup
- Button mushrooms ½ kg
- Yogurt 1/2 cup
- Coriander powder 1 tbsp
- Red chilli powder 1 1/2 tsp
- Turmeric powder 1 tsp
- Oil 2 tbsp
- Cumin seeds 1 tsp
- Onions (chopped) 3
- Ginger-garlic paste 2 tsp
- Black pepper powder 2 tsp
- Tomato puree 1 cup
- Salt to taste
- Cashewnut paste 1/2 cup
- Garam masala powder 1 tsp
- Honey 1 tsp
- Coriander leaves (chopped) 2 tbsp
Method:
- Remove stalks of the mushrooms, clean and boil until three fourth cooked. Drain and set aside. Place yogurt in a bowl, add coriander powder, red chilli powder and turmeric powder and whisk well. Heat oil, add the cumin seeds and when they begin to change color, add the onions and sauté till translucent. Add the ginger-garlic paste and sauté. Add the black pepper powder and sauté.Add the mushrooms and continue to sauté. Add the yogurt mixture and cook till the oil surfaces.Add the tomato puree and salt and sauté till the oil surfaces again. Add two and a half cups of water and bring to a boil, reduce heat and add the cashewnut paste. Mix well, cover and simmer, stirring occasionally. Sprinkle the garam masala powder and mix. Add the honey and mix well. Adjust the seasoning. Add the cream and cook further for five minutes. Garnish with the coriander leaves and serve.
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