I just realised that I have been posting quite a lot about food that I’ve been cooking lately. No, I am not 100% fond of cooking. I would love it if someone cooked all my meals for me or have take always every single day without ruining my health. 😉
I like recipes that are short, simple, easy to prepare and something that I know will turn out delicious. Considering how elaborate Indian/South Asian cooking is, here is a very simple and (fairly) quick recipe for mushroom curry my cousin shared with me.
– Mushrooms, sliced in halves
– 4 medium sized onions – chopped
– Tomatoes (2 large) or tin tomatoes – 1 can.
– 2 garlic cloves
– Ginger (small piece)
– 6/7 green chillies
– coriander leaves
– 5-6 whole cashew nuts
– 1-2 table spoon chilli powder or any curry powder
– 2-3 table spoon Olive oil
**mustard seeds and cumin seeds are optional.
1. Make a curry paste before cooking.
For this curry paste you will need to grind/blend; 2 onions, 1 tin tomato, 3 green chillies, 1-2 table spoon curry powder, coriander, 2 garlic cloves, small piece of ginger, 5-6 whole cashew nuts and salt in a blender.
2. Finely chop 2 onions, slice 3 green chillies and keep aside.
3. Heat oil in a pan
**Add mustard seeds and once this splatters, add cumin seeds. This is optional.
4. Add the finely chopped onions and sliced green chillies and sauté this till the onion turn golden brown.
5. Add mushrooms and sauté it for a minute or two. Do not over cook the mushrooms.
6. Next add the curry paste to the sautéed mushrooms and stir for a minute.
7. The curry paste has raw ingredients so I would recommend cooking it on a low flame with occasional stirring for 30-40 minutes with the lid on.
8. Finally, garnish the mushroom curry with chopped coriander.
It is that simple. Why not try the same with vegetables, meat, soya, etc. I am sure it will taste as good. 🙂