Mushroom Curry

Serves: 4

Mushrooms1.5 lbsquartered
Onion1 large, dividedchopped
Ginger2-inch piece
Garlic2 medium
Tomato1 small
Tomato paste1/2 can
Cashews1/2 cup
Pepper1 largechopped
Soy sauce2 tbsp
Butter1 tbspoptional
For powder:
Pepper1/2 tsp
Red chili6 hot
Cardamom10 seeds
Fennel seeds1 tsp
Coriander seeds1 tbsptoast & grind

  • Fry mushrooms in butter (if using) with soy sauce until browned and set aside
  • Grind half the onion, ginger, and garlic to paste (don't add water)
  • Grind the tomato and cashews to smooth paste
  • Heat little oil and turmeric, add onion paste and cook for a few minutes
  • Then add the tomato paste, tomato + cashew paste, and masala powder
  • Cook for 5 - 10 minutes, deglaze with wine/water as needed
  • Add the mushrooms, remaining onion, pepper, and water
  • Cover and cook well, garnish with cilantro
Recipe credit: Pooja Panda