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Kashmiri mushroom curry
Kashmiri mushroom curry
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate your veggie intake with vibrant and zesty Indian-style mushroom curry.
Ingredients:
  • 36.80 gm canola oil
  • 1 tsp coriander seeds (see Notes)
  • 1 onion, finely chopped
  • 2 tsp ground coriander
  • 2.50 gm ground cumin
  • 8 black peppercorns
  • 1/2 tsp ground cardamom
  • 1/2 tsp garam masala (see Notes)
  • 1/2 tsp ground turmeric
  • 1 green chilli, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled, grated
  • 2 x 400g cans chopped tomatoes
  • 500g button mushrooms, thickly sliced
  • Steamed basmati rice, to serve
  • Thick plain yoghurt, to serve
  • Coriander leaves, to serve
Instructions:
  • In a large saucepan over medium heat, heat oil until sizzling. Add coriander seeds and cook briefly. Stir in onion, ground coriander, cumin, peppercorns, cardamom, garam masala, turmeric, chili, garlic, and ginger. Cook until onion softens and mixture becomes aromatic, about 2-3 minutes, while stirring.
  • Combine tomatoes, mushrooms, and 2 teaspoons of salt in a pot. Mix well. Bring the mixture to a boil, then lower the heat and simmer uncovered for 30 minutes. Serve the curry over rice and garnish with yogurt and coriander. Enjoy!

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