Creamy Mushroom Curry with Cardamom Flavour
Creamy Mushroom Curry with Cardamom Flavour
Vimal Berry
Note from Mamta: This delicious mushroom curry recipe comes from a friend, and so easy to make. I made it for friends recently, everyone loved it. Serve it as part of any Indian meal, or on its own with Chapatties or Tandoori Roties or Plain Paratha or a simple Pulao Rice. It is nice served on a slice of freshly made toast too.
Serves 4-6 as a side dish.
Pictures show it made with 500 gm. of mushrooms.
Ingredients
250 gm. Fresh mushrooms of choice, cleaned and sliced
2 average sized onions*, peeled and very grated or ground
2-3 clove of garlic*, peeled and crushed
2 tsp. fresh ginger*, peeled and finely grated or ground
2 tbsp. oil
1 full tsp. coriander powder
1/2 tsp. (or to taste) chilli powder
Salt to taste
4 full tbsp. thick, Greek style yoghurt (do not use low fat yoghurt)
1 tbsp. tomato purée
1 tbsp. honey, adjusted to taste. Yoghurt gives sourness, this you need to counteract with some honey till you find the taste is balanced
1/2 tsp. green cardamom powder
2 tbsp. sliced almonds
*These three can be chopped together in a food processor
Instructions
Heat oil in a pan. Add onion, ginger and garlic and stir fry until medium to dark brown in colour.
Add coriander and chilli powder, fry for a few seconds.
Add yoghurt and stir it in with spices.
Add mushrooms and tomato pur?e, stir them in.
Cook covered on medium heat until mushrooms are cooked.
Add honey and stir it in.
Sprinkle with cardamom powder, stir and transfer to a serving bowl.
Garnish with almonds.
Serve hot with chapatties or any Indian bread of choice.
