Friday, Jun 24, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Mushroom Curry

1 -inch piece ginger, peeled and chopped

1 small onion, peeled and chopped

3 garlic cloves, peeled and chopped

1 pound large fresh mushrooms

6 tablespoons vegetable oil

3 tablespoons plain yogurt

1 teaspoon tomato paste

2 teaspoons ground coriander

teaspoon salt

18 to teaspoon cayenne pepper

2 tablespoons chopped fresh cilantro

Put ginger, onion, and garlic into container of electric blender with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending on the size.

Put 3 tablespoons of the oil in a nonstick frying pan and set over high heat. When the oil is hot, put in the mushrooms. Stir and fry for 2 to 3 minutes or until mushrooms have lost their raw look. Empty contents of the pan into a bowl. Wipe the pan.

Put the remaining 3 tablespoons oil into the pan and set over high heat. When the oil is hot, put in the paste from the blender. Stir and fry 3 to 4 minutes until it starts turning brown. Add 1 tablespoon yogurt and fry 30 seconds. Add another tablespoon of yogurt and fry 30 seconds. Do this a third time. Then put in the tomato paste and fry 30 seconds. Put in the ground coriander and stir once or twice. Then put in 1 cups water, the mushrooms and their juices, salt, and cayenne pepper. Stir and bring to a simmer for 5 minutes. Sprinkle with cilantro over the top before serving.

Yield: 4 servings

Source: Mahur Jaffrey s Quick & Easy Indian Cooking

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