Recipe serves: 4

Delicious mushroom curry (Dhingri Lazeez)

½ cup cashew nuts
¼ cup water
2 Tbsp oil
½ Tbsp serrano chili, minced
Tbsp ginger, minced
1 Tbsp garlic, minced
½ tsp whole coriander seeds
½ cup onion, chopped
1 cup campari tomato, diced
1 Tbsp turmeric powder
¼ tsp hot chili powder
1 tsp cumin powder
1 tsp coriander powder
½ tsp salt
½ cup water
8 oz medium button mushroom, quartred
1 tsp garam masala

Preparation steps:
  1. Cashew paste Place the cashew nuts in a large bowl and cover with water. After 20 minutes strain the water. Add ¼ cup water to the bowl.
    Use a hand blender to make a cashew paste.
    Set aside.
  2. Heat a heavy wok-like pan. Add oil, serrano chili, ginger, garlic and the whole coriander. Stir with a wooden spoon for 2 minutes.
  3. Add the onion and stir fry for about 5 minutes until the onion becomes light golden color.
  4. Add the tomatoes and spices: turmeric, hot chili, cumin, coriander, and salt. Add ½ water, mix and cook for 3 minutes.
  5. Add the mushrooms. Cook 5 minutes.
  6. Add the cashew paste and garam masala. Simmer for additional 3 minutes.

Serving: With basmati rice.
Picture of recipe

I've learned this recipe from Sushil,
the chef at The Ritz-Carlton in Bangalore, India.

Take note!
    Prepare all the ingedients ahead of the cooking.
    The cooking itself only takes 18 minutes.
  • Meaurements info:
  • ½ Tbsp serrano chili, minced = ½ medium serrano chili
  • ½ cup onion, chopped = ½ large onion
  • 1 cup campari tomato, diced = 3 large campari tomatoes

Related recipe:
  1. basmati rice