Mushroom Curry (Indian style)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Soak the cashews in 1/4 cup hot water and grind them to a smooth cream (skip this for a nut-free version).
2. Heat the oil or ghee in a pan, add the whole spices, then the onions, and saute until golden, about 9 to 10 minutes.
3. Stir in the ginger and garlic, saute for a minute, then add 2 tablespoons water to deglaze the pan.
4. Stir in the red chili powder, coriander powder, cumin powder, turmeric, salt and garam masala.
5. Add the tomato puree and cook it down until thick and aromatic.
6. Add the cashew puree and hot water (or coconut milk). Mix well, bring to a rolling boil on high heat, then reduce the heat and cook covered until the onions are soft and the gravy is thick.
7. Stir fry the sliced or quartered mushrooms in 1/2 tablespoon ghee for 4 to 5 minutes until aromatic, then add them to the thick curry.
8. Cook covered until the mushrooms are fully tender, adding a splash of water if the masala is too thick.
9. Stir in the kasuri methi, then adjust with more salt or garam masala. If too tart, add a little sugar or maple syrup. Stir in heavy cream here if using.
10. Sprinkle with lemon juice and garnish with coriander leaves just before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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