Saturday, March 22, 2014

Mushroom Curry

Fresh button mushrooms are a creamy white. Don't buy, if they are brown; this means, they are closer to their use by date.

Cleaned and cut mushrooms turn brown like apples and bananas. If the stems are clean and not bruised, use them as well.

Onions - 2 large, finely chopped
garlic - 1 pod peeled and finely chopped
cloves - to taste
cinnamon to taste
green peas - 1/2 cup
mushrooms - 200 grams, cleaned and halved.
turmeric powder - 1/2 tsp
coconut milk - 2 cups fresh or canned
oil - 2 tsps (just enough to cook the onions so the onions are not too dry)
salt to taste

For Grinding:
tomatoes - 2
corriander leaves - 2 cups
green chillies - 6 or to taste

Note: Coconut milk tends to sweeten your curry. So, add green chillies accordingly.

  1. Blend tomatoes, corriander and green chillies to a smooth paste.
  2. Add oil to the kadai. When it is warm enough, add the spices. When the spices splutter, add the garlic. Lower the flame.
  3. When the garlic changes colour, add the onions and cook till they turn brown.
  4. Add the turmeric powder, mushrooms and peas. Sprinkle water and cook covered for 5 minutes.
  5. Add the tomato-chili-corriander paste, mix well. Do not add any more water unless the mixture is very dry; in which case, just sprinkle some water. 
  6. Continue to cook on a low flame for another 7-10 minutes, stirring from time to time. 
  7. When the green peas are cooked, add the coconut milk, mix well and turn off the stove. Don't allow the curry to boil after you add the coconut milk.
  8. Garnish with corriander leaves and serve with rice, iddli, dosa, chappati or puri.
Coconut milk contains saturated fat. I've never been able to decide whether that's good or bad - health wise.