Mushrooms In Almond Poppy Seed Curry Recipes

MUSHROOM MASALA CURRY | MUSHROOM GRAVY

Steps:

• Bring 2 cups of water to a rolling boil and add cubed onions. Boil them until transparent for about 4 mins. Drain them and cool down.
• Add onions, tomatoes, ginger, garlic and 12 cashews to a blender jar.
• Make a fine paste and set aside. Ensure the paste is smooth and not coarse.
• Heat 2 tablespoons oil in a pan. optional - When the oil becomes hot, add bay leaf, cardamoms & cinnamon.
• Pour the onion tomato puree and cook covered until the mixture thickens. Keep stirring often while frying.
• Then add red chili powder, coriander powder and garam masala.
• Saute on a low heat until the mixture turns fragrant and leaves the sides of the pan.
• While the mixture cooks, rinse and slice the mushrooms.
• When the onion tomato masala becomes aromatic. add sliced mushrooms and salt.
• Saute for 2 to 3 mins until the flavor of mushrooms come out.
• Next pour ½ to ¾ cup water or as needed to make a thick gravy.
• Cook until the mushrooms turn tender and not soggy. If the gravy is too thick add little hot water.
• Sprinkle kasuri methi. Cover and Turn off the stove. You can also add few tbsps of cream and coriander leaves.
• Mix and serve mushroom masala hot with basmati rice or roti.
• Bring 2 cups water to a rolling boil and add diced onions. Boil them for 4 to 5 mins so the raw bitter taste goes away from the onions. Drain them.
• Add them to a grinder/ blender along with tomatoes, cashews, ginger and garlic. Grind them to a very smooth puree,
• Press saute button on your Instant pot and pour 2 tablespoons oil.
• Pour the onion tomato puree and saute until thick. Keep stirring in between. Meanwhile slice the mushrooms.
• When the mixture turns thick, add all the spice powders - red chilli powder, garam masala, coriander powder & salt.
• Soon the mixture becomes thick and aromatic. Press cancel.
• Pour 1 cup water and deglaze the pot well by scrubbing the bottom with the spatula.
• Add mushrooms and stir. Secure the Instant pot with the lid and position the steam release valve to sealing.
• Press pressure cook button with the timer set to 3 mins.
• Once the Instant pot is done, let the pressure release naturally for 5 mins. Then release the rest manually.
• Add kasuri methi and mix well. Taste test and add more salt if needed. If want you can also add some cream. Garnish with coriander leaves.

MUSHROOMS IN ALMOND-POPPY SEED CURRY

Steps:

• In a food processor or blender, whirl together the onion, ginger, garlic, chilies, almonds, poppy seeds and garam masala until you get a smooth consistency.
• Heat oil and add cinnamon and cardamom and cook a minute.
• Add the onion paste from above and cook until it browns.
• Add the coriander, nutmeg and salt and stir well.
• Reduce heat and add yogurt gradually, stirring constantly to prevent it from curdling.
• Stir in mushrooms, add water and bring to a boil. Reduce heat to medium and simmer until the sauce thickens (add more water if needed to adjust the consistency to your liking).
• Sprinkle some cilantro and serve.