Prep 20 mins
Cook 20 mins
This is a very tasty curry. The mushrooms make a tasty alternative to meat. This was given to me by a dear Indian friend.
- 1 lb mushroom
- 16 ounces onions, peeled and finely chopped
- 4 tablespoons oil
- 4 cardamom pods
- 2 bay leaves
- 6 whole black peppercorns
- 4 whole cloves
- 2 -3 pieces cinnamon bark
- 3 garlic cloves, peeled and finely chopped
- 2 chilies, finely chopped
- 1⁄4 inch fresh ginger, peeled and finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1⁄2 teaspoon garam masala
- 2 tablespoons red paprika
- 2 tablespoons tomato puree
- 5 tablespoons plain yogurt
- Heat the oil in a large pan.
- Add cardamom pods, bay leaves, black peppercorns, cloves and cinnamon.
- Wait until the cloves swell up or the bay leaves begin to take on colour. This just takes a few seconds.
- Now add chopped onions, stir and fry until they are golden brown.
- Turn heat to low and add garlic, ginger, chillies, coriander powder, cumin powder, salt, garam masala, paprika, tomato puree and stir to mix.
- Cool this mixture by placing pan into a bowl of cold water.
- Now put in a tablespoon of yoghurt one spoon at a time incorporating it into the sauce each time before adding any more. Then add mushrooms and stir to mix. Turn heat to medium low, cover and simmer for about 10 - 15 minutes or until the sauce has reduced and turned fairly thick or until the mushrooms are cooked.
Definitely 5 stars with modifications. DH said without prompting that I should save this recipe and that he hasn't enjoyed dinner this much in awhile. We sliced our mushrooms but left them pretty thick. I used black cardamom, and 2 cinnamon sticks that were a little on the smaller side. Used Serrano chiles. Followed Rhiannon & Matt's advice in their review to add 3Tb to both the tomato purée and Greek yogurt. Perfect consistency!! We served over rice for a main course. It fed just the two of us. Loved it. We'll make again!
Great authentic taste. We didn't have any peppercorns on hand and had run out of yogurt so used sour cream in it's place. Our mushies were large so I 1/4'd them. I added 2 extra tblsp of tomato puree but the end result wasn't quite as saucy as I would've liked, so next time I'll see how we go with adding more yogurt & tomato puree. Update: We have since made this with 3 more tblsp each of yogurt & tomato puree than the original recipe calls for & found the right consistancy/ratio for us. Thanks for sharing, Bussles. :)
This was a wonderful recipe to try. I went out and got not 1 but 2 tins of mushrooms and decided to use 1 and try this. I noticed this recipe has a lot of spice in it and since we cannot eat too much spice, I had to make a few changes. This is what I changed. I used 2 onions, a tin of 425gms. mushrooms(whole), 1 green chilli, 1 tbsp. oil, 2 green cardamoms, 2 bay leaves, a few black peppercorns, 1 cloves, 1/2 inch cinnamon stick, 2 tomatoes(paste of) and the other ingredients in the same quantity as mentioned here in the recipe. I omitted the red paprika altogether. This was quite nice and we like it. Will be made when we are in the mushroom mood :) Thanks for sharing!