Recipe by Bussles
This is a very tasty curry. The mushrooms make a tasty alternative to meat. This was given to me by a dear Indian friend.
Top Review by Dr. Jenny
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!
- 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
Directions See How It's Made
- 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.