Mushroom & roasted garlic curry

Mushroom & roasted garlic curry is a comfort dish to fill a great weekends. This curry gives an excellent creamy and filling taste because of its freshly ground masala's. Long time it is being a must try dish in my recipe book. Such an awesome curry pairs well with roti, naan and hot steamed rice. Sometimes I have the leftover curry with bread slice as "to go" breakfast in busy mornings. Just give it a try!!!

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yields: 2 Servings

 

INGREDIENTS

• Mushrooms – 10 – 15 Nos.(diced/sliced)
• Onion – 1 (finely chopped)
• Garlic pods – 10 (finely chopped)
• Turmeric powder – ¼ Teaspoon
• Kashmiri chili powder – ½ Teaspoon
• Salt - As required
• Kasoori methi – 2 Teaspoon (crushed coarsely)
• Sugar – ½ Teaspoon
• Oil – 1 Tablespoon
• Fresh cream – ¼ Cup
• Coriander leaves - 1 Tablespoon

To roast & grind

• Coriander seeds – 1 Teaspoon
• Peppercorns – ½ Teaspoon
• Dry red chilies – 2
• Cumin seeds – ½ Teaspoon
• Cinnamon – ½ inch stick
• Cloves – 3
• Black cardamom – 1

To soak & grind

• Cashew nuts – 5
• Poppy seeds – 1 Teaspoon
• Warm water - ¼ Cup

MAKE IT

• Heat a small pan, add all the ingredients given under “roast & grind”. Roast it well until fine aroma comes. Switch off the heat. Let it cool and then grind to a fine masala powder. Keep aside.
• In a small bowl, soak cashews and poppy seeds in warm water for 15 minutes. Once soaked grind it finely to a thin paste. Keep aside.
• Heat a heavy bottom pan, add oil, once heated add chopped garlic and sauté till light brown.
• Now add chopped onions, sauté till transparent and cooked well.
• Add chopped mushrooms and salt, close and cook. Water from mushroom oozes out. Sauté well until it is blended well with onion and garlic.
• Once mushroom is cooked, add turmeric, chili powder and “freshly ground masala”. Add some water at this stage and cook well until raw smell of masala’s goes off. Around 2 minutes.
• At his stage curry starts bubbling and cooks well, add remaining water and cook for few more minutes. Around 10 minutes. (Stir often to avoid sticky bottom).
• Finally add “ground cashew and poppy seeds paste” and cook for 10 more minutes. It seems to be cooking long but believe me it gives awesome taste.
• Also then add kasoori methi(Dry fenugreek leaves), sugar and cook well. (Stir often to avoid sticky bottom).
• Once done, switch off the heat and add fresh cream to the curry and mix well. Garnish with fresh and chopped coriander leaves. Now the “Mushroom and roasted garlic curry” is ready. Yummy!!!

STEP BY STEP PREPARATION

Heat a small pan, add all the ingredients given under “roast & grind”. Roast it well until fine aroma comes. Switch off the heat. Let it cool and then grind to a fine masala powder. Keep aside.

 

In a small bowl, soak cashews and poppy seeds in warm water for 15 minutes. Once soaked grind it finely to a thin paste. Keep aside.

 

Heat a heavy bottom pan, add oil, once heated add chopped garlic and sauté till light brown.

 

Now add chopped onions, sauté till transparent and cooked well.

 

Add chopped mushrooms and salt, close and cook. Water from mushroom oozes out. Sauté well until it is blended well with onion and garlic.

 

Once mushroom is cooked, add turmeric, chili powder and “freshly ground masala”. Add some water at this stage and cook well until raw smell of masala’s goes off. Around 2 minutes.

At his stage curry starts bubbling and cooks well, add remaining water and cook for few more minutes. Around 10 minutes. (Stir often to avoid sticky bottom).

Finally add “ground cashew and poppy seeds paste” and cook for 10 more minutes. It seems to be cooking long but believe me it gives awesome taste.

 

Also then add kasoori methi(Dry fenugreek leaves), sugar and cook well. (Stir often to avoid sticky bottom).

Once done, switch off the heat and add fresh cream to the curry and mix well. Garnish with fresh and chopped coriander leaves. Now the “Mushroom and roasted garlic curry” is ready. Yummy!!!

 

NOTES

• In case if fresh cream is not available, can use curd without lumps.
• Mushroom can be replaced with non-watery vegetables or paneer.