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Saturday, March 8, 2014

Mushroom Mutar Curry

Oh I may have just made myself faint...
Last night upon return from a mindblowing concert, I put some kala chana and urad to soak.  This morning, I turned on the crockpot figuring I'd have enough time to work out the rest of the plan.
Later on, while daydreaming in front of an open fridge and freezer, the mushrooms spoke to me.
"Psst! Pick us pick us!  Let us shine through a curry instead of drowned in spaghetti sauce.  We promise to give you satisfaction!"
I have to admit it is hard to turn down a promise like that...
Serves 4-5 as a side
To blanch:
8 oz (250g) mushrooms, sliced
1 tsp lemon juice
Pinch of salt
To blend:
1 chopped onion
2 chopped garlic cloves
1/2 inch knob of ginger, chopped
1 cup water reserved from the blanching
For curry:
2 Tbsp canola oil
1 bay leaf
3 cloves
2 green cardamom
1 minced green chili
1 tsp grated ginger
1 tsp grated garlic
1/2 tsp chili powder
1/2 tsp garam masala
3/4 cup frozen peas
3/4 cup yogurt
Cilantro for garnish
1.  Blanch the  mushrooms in some water, lemon juice, and a pinch of salt for 3 minutes.  Reserve 1 cup of the water fort he next step.
2.  Simmer the "to blend" in the cup of water for 10 minutes or until onions are soft.  Let cool and blend.  Set aside.
3.  Make the curry.  Heat the oil in a wok and add the bay leaf, cloves, and cardamom.  Fry for 1 minute.
4.  Add the blended mixture and simmer until it becomes a paste, about 15 minutes.
5.  Add the chili, ginger, and garlic and cook a few minutes, stirring.
6.  Add the chili powder and garam masala.  Stir well, then add the peas.  Cook a few minutes.
7.  Add the yogurt and bring to a boil, continuously stirring so it doesn't separate.
8.  Add the mushrooms and heat through.  Taste and add salt if needed.
Garnish with chopped cilantro.
I served mine in a 100% vegetarian thali.
Top: Samosa, Lobia Pakoras, Magic Chutney, and Roti
Left: Kala Chana with the addition of whole Black Urad (absolutely life changing)
Center: Mushroom Mutar Curry
Right: Palak Paneer

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