Ingredients vegetarian 4 servings

• 150 grams button mushrooms
• 2 medium sized onions
• 3 medium tomatoes
• 1 tsp. kalonji (nigella seeds) and 1 tsp. jeera (cumin)
• 1 tbsp. sour curd (fresh curd is alright)
• a handful of cashews
• 1/2 cup sweet corn and peas, frozen or boiled
• 1 tsp. ginger + garlic, freshly grated.
• 1 tsp. red chili powder
• 1 tsp. kasoori methi
• salt per taste
• 2 tbsp. oil
• a pinch of garam masala
• 1/2 tsp. turmeric 

Directions

• Prepare onion paste and keep aside.
• Prepare tomato paste and sieve to extract the juice
• grind cashews with curd to a fine paste and keep aside.
• Clean the mushrooms and chop off the stems, cut into quarters.  
• Now heat oil in a pan and roast kalonji and jeera
• When they splutter, add onion paste, ginger-garlic crush and roast till golden brown.
• Add tomato juice, turmeric and kasoori methi and cooked covered.
• When the paste leaves oil, add the mushrooms and cover to cook.
• You may not need to add water at this moment as mushrooms leave water.
• When mushrooms are tender, add peas and sweet corns. Add salt and mix well.
• Once they are cooked, add water to bring it to you desired consistency.
• As soon as the curry is of your consistency, add the cashew paste and sprinkle garam masala. Cook for a min or 2 and switch off the flame. 
• Relish with onion pulav or plain/jeera rice, or chapatti/parathas.
  

Notes:

The curry had a rustic brown color which was compelling me a lot, and after adding the cashew paste, the color turned to light orange-brown. I suggest to add a spoonful cashew paste first, stir and check the color (if only, you are eating through the eyes first, and really value the color of the dish).

You can simply skip the sweet corn if not wish to have it.

Comments