I hope you all had an awesome weekend. We certainly had a great weekend, lots of rest and relaxation. One thing I can tell you is that I didn’t stop cooking and trying new recipes. Not everything turns out great the first time but I keep trying and testing until I am totally satisfied with my recipes.
I have two that I am working on so hopefully that will be posted soon. For now I think you are going to love this Mushroom Curry, or Mushroom Masala as it’s known in India.
People must think I am crazy as I eat, sleep and drink food. Even when I’m in bed I’m thinking about my next recipe. Well, it does give me so much joy. I know I post a lot of basic South African Indian recipes and yes that is my aim.
There are so many young ladies that want to learn how to cook South African Indian food. I was told that my recipes are what they grew up eating and it’s why they love cooking them. This Mushroom Curry is not typically South African but close enough.
As I told you in my last post I bought these cheap mushrooms so I had no choice but to cook them.. When I bought them I had a recipe in my mind but that recipe did not materialise. Whenever I said I was going to cook something my hubby requested something else.
I had been planning to make this Mushroom Curry for a while now. Even though he said he wasn’t eating any I made it anyway. I absolutely loved it.
My mum always just sautéed her mushrooms with onion, garlic and chilli. She never ever cooked mushroom any other way as far as I can remember. When I left home and started cooking myself I realised there were a zillion ways to use mushroom other than sautéed mushrooms. I do love those sautéed mushrooms but I’ve added a few more mushroom recipes to my collection.
This Mushroom Curry has so much flavor and it has a rich sauce. Great for dunking some naan bread in. I love curries that have loads of sauce, there’s something comforting about that sauce.
Crazy about mushrooms then you can try my other equally delicious Mushroom Recipes:
- 250 gram mushrooms
- 2 tbsp light olive oil
- 1 small onion
- 1 tspn ginger/garlic paste
- 2 bay leaf
- 1 piece cinnamon stick
- 1 black elachie/cardamom
- 1 star aniseed
- 2 large tomatoes blanched and blended
- 1 tspn kashmiri chilli powder (add more if you prefer more heat)
- 1 tspn ground coriander see note 1
- 1/2 tspn ground cumin
- 1/2 tspn turmeric
- 1/2 tspn garam masala
- 1/4 tspn kasuri methi see note 2
- 4 tbsp plain yogurt can be full fat or low fat
- 1 tspn butter (optional)
- 1/4 cup water
- pinch of sugar if tomatoes are too acidic
- Chop or slice the mushroom and set aside
- Add the onion and ginger/garlic paste to a blender and blend into a smooth paste. Add a few drops of water if required
- Soak tomatoes in boiling water, remove skin and blend into a puree
- Heat the oil and add the cinnamon stick, bay leaf, star aniseed and black elachie. Once it becomes fragrant add the onion mixture and curry leaf
- Sauté the onion on low heat until it turns slightly brown
- Add the tomato together with the chilli powder, turmeric, coriander and cumin. Mix it well. Cover and simmer until tomatoes are cooked or you see the oil surfacing to the top
- Add the mushroom and yogurt together with 1/4 cup water. Season with salt
- Cover and simmer until the mushrooms are cooked and the sauce thickens. Add a pinch of sugar if the tomatoes are too acidic. Add a teaspoon of butter and give it a mix
- If you want to make a really flavorful curry it's best to roast your whole spices and grind them. I roast my cumin, coriander, fennel seeds because I use these regularly and store them in an airtight bottle. Try not to grind too much at once. If you cook curries often then a 2 week supply is perfect.
- Kasuri Methi is dried methi leaves which can be found in Indian Spice shops