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Monday, August 19, 2013

Mushrooms in a Chilli Cashew Gravy



A few of my recipes have been in draft for way too long. This is because I love to try out something new every day and depending on the occasion or my mood the new ones supercede the older ones. I am going to make a genuine effort to post those recipes first. So guess what kind of recipe was long due on my blog ? A vegetarian one of course! It's been ages since I posted a 'pure veg' recipe.

I had tried this recipe when I was in Mumbai, so that's a good 5-6 months ago, before the frenzy of relocating to Dubai engulfed me completely and life was still going on at a normal pace.
Since mushrooms are my absolute favourite among all other veggies I was keen to try this recipe as soon as I had read it in a magazine. Although I am a lover of vegetarian dishes I don't know to make too many varieties. I usually prefer to eat veggies as sides to chapathis and this dish was simply perfect! All of us thoroughly enjoyed this preparation & I would urge you to give it a try once. However, do note that the cashew base for this curry is really rich in terms of calories and may not be ideal for weight watchers & the diet conscious. If poppy seeds are available where you live, I suggest you substitute it as required. You will get the same consistency & thickness for the gravy with fewer calories.


Mushrooms in a Chilli Cashew Gravy
Prep time: 15 mins | Cook time: 10mins | Serves 2-3

Ingredients:
  • 200 grams button mushrooms
  • 1-2 small green chillies (adjust to taste)
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • a good pinch of garam masala
  • juice of 1/2 small lime (or about 1 teaspoon)
  • 8-10 whole cashew nuts * see notes
  • 1 cup coriander leaves
  • 1/2 medium sized onion (for grinding)
  • 1 medium sized onion finely chopped (for frying)
  • 1 level teaspoon garlic paste
  • 1 tablespoon oil for frying
  • salt to taste
Method:
1. Wash the mushrooms well until the surfaces are rid of any soil. You may peel the thin top layer if you wish. Cut them into quarters & keep aside.
2. Grind the green chillies, 1/2 onion, coriander leaves & cashewnuts using 2-3 tablespoons of water to make a thick paste.
3. Heat the oil in a heavy bottomed pan and saute the mushrooms for 2-3 minutes till they shrivel a bit but are still juicy. Remove & keep aside.
4. Add the remaining oil and fry the finely chopped onion till pale and then add the garlic paste and saute for a few seconds and then add the turmeric powder, garam masala, pepper and cumin powders and fry on a slow flame for another minute. Add the ground paste and continue to fry.
5. Toss in the sauteed mushrooms, salt to taste & mix. Add a little water to make a thick gravy and simmer for a minute. Turn off the heat. Sprinkle lime juice & chopped coriander leaves.
6. Serve hot with rice or rotis.

Notes:
The original recipe calls for 15 cashew nuts but I reduced them as they are high in calories & too rich. If you prefer a rich gravy you may add upto 15-20 cashew nuts.

Adapted from Food for Swaps

6 comments:

  1. Simply droolworthy and delicious looking mushroom curry.
    Deepa

    ReplyDelete
  2. Wat a delicious,rich and irresistible mushrooms, cant take my eyes from ur clicks.

    ReplyDelete
  3. wow... what a small world. This is my recipe that got featured in BBC Good Food :) Nice to know you liked it!
    http://foodforswaps.blogspot.in/2010/03/kumbh-badami-mirch-mushrooms-in-chilli.html

    ReplyDelete
  4. Thanks so much Swaps for your brilliant recipe! We loved it so much that I wanted to share it with my readers :)

    ReplyDelete
  5. I made this last Sunday as part of the "Indian Lunch" at my home and was a HIT! I too loved it so much, so easy to make and yum factor high!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Monday, August 19, 2013

Mushrooms in a Chilli Cashew Gravy



A few of my recipes have been in draft for way too long. This is because I love to try out something new every day and depending on the occasion or my mood the new ones supercede the older ones. I am going to make a genuine effort to post those recipes first. So guess what kind of recipe was long due on my blog ? A vegetarian one of course! It's been ages since I posted a 'pure veg' recipe.

I had tried this recipe when I was in Mumbai, so that's a good 5-6 months ago, before the frenzy of relocating to Dubai engulfed me completely and life was still going on at a normal pace.
Since mushrooms are my absolute favourite among all other veggies I was keen to try this recipe as soon as I had read it in a magazine. Although I am a lover of vegetarian dishes I don't know to make too many varieties. I usually prefer to eat veggies as sides to chapathis and this dish was simply perfect! All of us thoroughly enjoyed this preparation & I would urge you to give it a try once. However, do note that the cashew base for this curry is really rich in terms of calories and may not be ideal for weight watchers & the diet conscious. If poppy seeds are available where you live, I suggest you substitute it as required. You will get the same consistency & thickness for the gravy with fewer calories.


Mushrooms in a Chilli Cashew Gravy
Prep time: 15 mins | Cook time: 10mins | Serves 2-3

Ingredients:
  • 200 grams button mushrooms
  • 1-2 small green chillies (adjust to taste)
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • a good pinch of garam masala
  • juice of 1/2 small lime (or about 1 teaspoon)
  • 8-10 whole cashew nuts * see notes
  • 1 cup coriander leaves
  • 1/2 medium sized onion (for grinding)
  • 1 medium sized onion finely chopped (for frying)
  • 1 level teaspoon garlic paste
  • 1 tablespoon oil for frying
  • salt to taste
Method:
1. Wash the mushrooms well until the surfaces are rid of any soil. You may peel the thin top layer if you wish. Cut them into quarters & keep aside.
2. Grind the green chillies, 1/2 onion, coriander leaves & cashewnuts using 2-3 tablespoons of water to make a thick paste.
3. Heat the oil in a heavy bottomed pan and saute the mushrooms for 2-3 minutes till they shrivel a bit but are still juicy. Remove & keep aside.
4. Add the remaining oil and fry the finely chopped onion till pale and then add the garlic paste and saute for a few seconds and then add the turmeric powder, garam masala, pepper and cumin powders and fry on a slow flame for another minute. Add the ground paste and continue to fry.
5. Toss in the sauteed mushrooms, salt to taste & mix. Add a little water to make a thick gravy and simmer for a minute. Turn off the heat. Sprinkle lime juice & chopped coriander leaves.
6. Serve hot with rice or rotis.

Notes:
The original recipe calls for 15 cashew nuts but I reduced them as they are high in calories & too rich. If you prefer a rich gravy you may add upto 15-20 cashew nuts.

Adapted from Food for Swaps

6 comments:

  1. Simply droolworthy and delicious looking mushroom curry.
    Deepa

    ReplyDelete
  2. Wat a delicious,rich and irresistible mushrooms, cant take my eyes from ur clicks.

    ReplyDelete
  3. wow... what a small world. This is my recipe that got featured in BBC Good Food :) Nice to know you liked it!
    http://foodforswaps.blogspot.in/2010/03/kumbh-badami-mirch-mushrooms-in-chilli.html

    ReplyDelete
  4. Thanks so much Swaps for your brilliant recipe! We loved it so much that I wanted to share it with my readers :)

    ReplyDelete
  5. I made this last Sunday as part of the "Indian Lunch" at my home and was a HIT! I too loved it so much, so easy to make and yum factor high!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)