There was a time years ago when mushrooms were considered seasonal in India. But these days they are available all through the year. They have also increasingly become more popular than before.
Mushrooms are good for health as they have immune-supporting nutrients. I therefore make mushroom dishes fairly often at home.
Elsewhere in this blog, you will find recipes for dishes made with mushrooms such as :-
Today's recipe is for Mushroom Kurma which goes great with both rice and rotis. I have adapted this from Mushroom Kurma in Ambika Shetty's Kitchen.
This tasted great with hot rotis.
- Button Mushrooms, 1 packet of 200 gms,
- Cinnamon, 1 stick
- Cloves, 2-3
- Bay Leaf, 1
- Cumin Seeds, 1/2 tsp
- Curry Leaves, a sprig
- Medium-sized Onions, 2
- Ginger Garlic Paste, 1/2 tsp
- Green Chillies, 2
- Medium-sized Tomatoes, 2
- Turmeric Powder, 1/4 tsp
- Chilli Powder, 3/4 tsp
- Coriander Powder, 1/2 tsp
- Kitchen King Masala, or Garam Masala, 1/4 tsp
- Coriander Leaves, finely chopped, for garnish, 1 tbsp
- Oil, 3 tbsp
- Salt, to taste
To Be Ground To A Paste :_
- Coconut Gratings, 1/2 cup
- Cashewnuts, 10
- Poppy Seeds, 2 tsp
Wash the button mushrooms and pat them dry with a clean kitchen towel
Slice the button mushrooms into quarters and keep aside
Wash the tomatoes and finely chop them
Thinly slice the onions and slit the green chillies
Soak the cashew nuts and poppy seeds in 1/4 cup of warm water for about 10-15 minutes
In a small mixer jar, grind together the coconut gratings, cashew nuts and poppy seeds to a fine paste with the water used to soak the cashew nuts and poppy seeds . Add a little more water if required for grinding.
Keep this ground paste aside.
In a thick-bottomed kadhai, heat the oil and on medium heat add the cinnamon, cloves, bay leaf, cumin seeds, and curry leaves
Wen the cumin seeds sizzle and the spices give off a good aroma, add the sliced onions and sauté till they become translucent
To this add the ginger garlic paste, slit green chillies, finely chopped tomatoes and a little salt and turmeric powder. Mix well
Cover and cook on medium heat till the tomatoes become soft and mushy
Next add the chilli powder and coriander powder and mix well
Now add the quartered button mushrooms and mix well
Cover and cook on medium heat for 3-4 minutes as mushrooms get cooked very soon
Mix in the freshly prepared ground paste and add Kitchen King Masala and salt to taste
Adjust the consistency by adding the required amount of water and bring to a boil
Let it simmer for 2 minutes, switch off the gas and lastly garnish with finely chopped coriander leaves
Transfer the Mushroom Kurma to a serving bowl
Serve hot with rotis or ghee rice