Mushroom curry is the perfect vegetarian entree. The chewiness and texture of the mushrooms serve as a fantastic substitute for meat that can satiate the most obstinate of carnivores. This dish also has a versatile taste range; you can use any seasonal mushroom, and make the curry suit your taste. Make some for yourself and family, and you’ll want to have it for lunch the next day. Simply pack the curry in your insulated tiffin box where it will stay fresh and warm.
Health Benefits
Mushrooms provide the human body with lean proteins that have low amounts of cholesterol and fat. The fiber and enzymes present in mushrooms also help lower cholesterol levels by balancing LDL and HDL levels in the body, and in turn help prevent cardiovascular disease.
Ingredients
tsp cumin seeds: 1 1/2
gm mushroom--sliced: 250
small onions--chopped: 2
cups tomato puree: 1 1/2
tsp minced ginger: 1
garlic cloves, minced: 2
almonds—blanched and ground into a paste: 4
oil: 1 tbsp
bay leaf: 1
pods green cardamom: 2
cinnamon: 1
tsp red chili powder: 1/2
tsp garammasala: 1/2
tsp coriander powder: 1/2
tsp kasurimethi: 1/4
salt to taste
How To Make Mushroom Curry
- Heat oil in a pan over medium heat. Add cumin seeds, bay leaf, cardamom, minced ginger and garlic and stir for a few seconds. Add onions and stir until translucent. Follow up with tomato puree and almond paste and continue stirring till the mixture starts separating from the pan
- Stir in red chili and other spice powders.
- Add mushrooms and a splash of water, if the mixture is too thick, and stir to combine.
- Cover and let simmer until the mushrooms cook completely.
- Garnish with kasuri methi and serve with rice or flabreads.
Trivia
- Mushrooms are not vegetables; they are fungi.
- In terms of DNA, mushrooms are less related to plants and more related to humans.