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Wednesday, April 20, 2016

Mushroom kurma


  • ½ cup of thinly sliced onions
  • ¾ to 1 cup of sliced white button mushrooms
  • 1 medium sized boiled potatoes cubed
  • 1 tsp. ginger garlic paste
  • ½ to ¾ tsp garam masala (adjust)
  • ½ tsp red chili powder
  • 8 to 9 cashews 
  • Generous pinch of turmeric powder
  • ¼ cup of thick yogurt
  • Few sprigs of coriander leaves
  • Oil and salt as needed
Dry spices
  • 1 small bay leaf
  • ¼ tsp jeera
  • 1 small cinnamon stick
  • 4 cloves 
Method :

  1. Add cashews to a blender and make a fine paste. Set this aside.
  2. Add oil to a hot pan and fry dry spices till they sizzle.
  3. Add sliced onions,fry till slightly golden.
  4. Add ginger garlic paste, fry till the raw smell disappears.
  5. Add mushrooms and potatoes (if using), fry on high for 2 minutes.
  6. Add turmeric, salt, red chili powder, garam masala powder, and fry till the masala turns fragrant.
  7. Lower the flame, add the yogurt, mix well and cook.
  8. When it begins to bubble, add the cashew nut paste. Add more yogurt to bring it to the consistency, without adding water. Cover and cook till the mushrooms are cooked tender. Over cooking make the mushrooms soggy.
 9. Serve hot with rice or chapathi.

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