Kashmiri mushroom curry
Cuisine: Indian
Author: EasyRecipes .
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Looking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy mushroom curry.
Ingredients
  • 2 tablespoons canola oil
  • 1 teaspoon coriander seeds (see note)
  • 1 onion, finely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 8 black peppercorns
  • ½ teaspoon ground cardamom
  • ½ teaspoon garam masala (see note, p76)
  • ½ teaspoon ground turmeric
  • 1 green chilli, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled, grated
  • 2 x 400g cans chopped tomatoes
  • 500g button mushrooms, thickly sliced
  • steamed basmati rice, thick plain yoghurt and coriander leaves, to serve
Instructions
  1. Heat oil in a large saucepan over medium heat. Add coriander seeds and cook until sizzling. Add onion, ground coriander, cumin, peppercorns, cardamom, garam masala, turmeric, chilli, garlic and ginger. Cook, stirring, for 2 to 3 minutes or until onion is soft and mixture is aromatic.
  2. Add tomatoes, mushrooms and 2 teaspoons salt. Stir until well combined. Bring to the boil. Reduce heat to low and cook, uncovered, for 30 minutes. Spoon curry over rice. Top with yoghurt and coriander. Serve.
Recipe by Mithila.net at https://www.mithila.net/veg-recipes/kashmiri-mushroom-curry-9378.html