2 Ways Mushroom Curry

Mushroom Curry With Spinach & Chickpeas

Servings - 2 - 3

INGREDIENTS
Chickpeas - 180 grams
Water - 500 milliliters
Dry red chili - 5
Coriander seeds - 3 tablespoons
Cinnamon stick - 2 inch
Cardamom - 6 pods
Cloves - 1 teaspoon
Black peppercorns - 1 teaspoon
Turmeric - 1 teaspoon
Cumin - 1 tablespoon
Fennel seeds - 1 tablespoon
Water - 500 milliliters
Oil - 2 tablespoons
Onions - 100 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 teaspoon
Turmeric - 1 teaspoon
Curry powder - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Mustard seeds - 1 teaspoon
Water - 50 milliliters
Mushrooms - 450 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Tomato - 300 grams
Coconut milk - 400 milliliters
Spinach - 100 grams
Coriander - for garnishing

PREPARATION
1. In a bowl, add 180 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pan, add 5 dry red chili, 3 tablespoons coriander seeds, 2 inch cinnamon stick, 6 pods cardamom, 1 teaspoon cloves, 1 teaspoon black peppercorns, 1 teaspoon turmeric, 1 tablespoon cumin, 1 tablespoon fennel seeds and dry roast until it turns golden brown in color.
3. Remove it from heat and transfer this into a grinder and grind it into a fine powder.
4. Keep aside.
5. Take a pressure cooker, add the soaked chickpeas, 500 milliliters water and cover it with lid.
6. Cook till you hear 4 whistles.
7. Remove it from heat and drain the chickpeas.
8. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.
9. Add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes or until it turns golden brown in color.
10. Add 1 teaspoon green chili, 1 teaspoon turmeric and stir well.
11. Add 1 teaspoon curry powder, 1 tablespoon dry fenugreek leaves, 1 teaspoon mustard seeds and mix it well.
12. Then, add 50 milliliters water and stir well.
13. Now, add 450 grams mushrooms, 1 teaspoon salt, 1 teaspoon black pepper and mix it well.
14. Cook for 7 - 10 minutes on medium heat.
15. Add 300 grams tomato and mix it well.
16. Cook for another 7 - 10 minutes on medium heat.
17. Then, add the boiled chickpeas in it and mix it well.
18. Add 400 milliliters coconut milk and mix it well.
19. Bring it to a boil.
20. Now, add 100 grams spinach and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.



Spicy Masala Mushroom Curry


Servings - 2 - 3


INGREDIENTS
Cashews - 30 grams
Water - 50 milliliters
Oil - 1 tablespoon
Mushrooms - 310 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Oil - 1 tablespoon
Cumin - 1 teaspoon
Green chili - 2 teaspoons
Onions - 310 grams
Tomato - 270 grams
Turmeric - 1/4 teaspoon
Water - 120 milliliters
Oil - 1 tablespoon
Bay leaf - 1
Cloves - 4 pods
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Red chili paste - 2 teaspoons
Salt - 1 teaspoon
Paprika - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 100 milliliters
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon


PREPARATION
1. In a bowl, add 30 grams cashews, 50 milliliters water and soak for 30 minutes.
2. Transfer this into a blender and blend it into a paste. Keep aside.
3. Heat 1 tablespoon oil in a pan, add 310 grams mushrooms and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. Cook until it turns golden brown in color.
7. Heat 1 tablespoon oil in a skillet, add 1 teaspoon cumin and stir well.
8. Then, add 2 teaspoons green chili, 310 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 270 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1/4 teaspoon turmeric and stir well.
12. Add 120 milliliters water and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Remove it from heat and allow it to cool.
15. Transfer this into a blender and blend it into a smooth puree.
16. Heat 1 tablespoon oil in a another skillet, add 1 bay leaf, 4 pods cloves, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 2 teaspoons red chili paste and mix it well.
17. Then, add the blended puree and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 1 teaspoons alt, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
20. Add 100 milliliters water and mix it again.
21. Bring it to a boil.
22. Now, add the cooked mushrooms in it and mix it well.
23. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
24. Open the lid and give it a nice stir.
25. Add the blended cashew paste and mix it well.
26. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
27. Cook or 3 - 5 minutes on medium heat.
28. Add 1 tablespoon coriander and mix it well.
29. Remove it from heat.
30. Garnish with coriander.
31. Serve hot.