Recipe serves: 6

Delicious mushroom curry (Dhingri Lazeez)

Ingredients
 
1 cup cashew nuts
½ cup water
 
2 Tbsp oil
1 cup onion, chopped
¾ Tbsp serrano chili, minced
3 Tbsp ginger, minced
1 tsp whole coriander seeds
1½ Tbsp garlic, minced
 
2 cup campari tomato, diced
 
1½ tsp turmeric powder
¼ tsp hot chili powder
¾ tsp cumin powder
¾ tsp coriander powder
½ tsp garam masala
1 tsp salt
 
1 cup water
 
1 lbs medium button mushroom, quartered
 


Preparation steps:
  1. Cashew paste:
    Place the cashew nuts in a large bowl and cover with water. After 20 minutes strain the water.
    Add ½ cup fresh water to the bowl.
    Use a hand blender to make a smooth cashew paste. Set aside.
  2. Sauté vegetables:
    Heat a heavy non-stick wok-like pan. Add oil, onion, serrano chili, ginger, and whole coriander seeds. Stir fry with a wooden spoon for 4 minutes.
  3. Add garlic and stir additional 30 seconds.
  4. Add tomatoes, spices, and water:
    Add the tomatoes, turmeric, hot chili, cumin, coriander, garam masala, and salt. Add 1 cup water, mix and cook for 3 minutes.
  5. Add the mushrooms. Cook for 5 minutes. (optional to cover the pan)
  6. Add the cashew paste.
    Simmer for an additional 3 minutes.


Serving: With basmati rice.
Picture of recipe


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


Take note!
    Prepare all the ingredients ahead of the cooking.
    The cooking itself only takes 17 minutes.
  • Measurements info:
  • ¾ Tbsp serrano chili, minced = ½ medium serrano chili
  • 1 cup onion, chopped = 1 large onion
  • 2 cup campari tomato, diced = 6 large campari tomatoes


Alternatives:
  • Instead of the cashew paste - grind the cashew
    in a coffee grinder.
    Mix the grinded cashew with ½ cup water, and set aside
    for 10-15 minutes before adding to the curry


Related recipe:
  1. basmati rice