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Since we are observing lent, am in hunt for good vegetarian recipes that goes on well with chapathis and breakfast sides. The rice sides have never been an issue for me as they are many dishes that I frequently make. However, vegetarian sides with chapathis, appam and for other traditional items and my people at home need variety each time and so I keep trying out different recipes. I love some simple recipes that can be put together swiftly and should taste delicious as well. I have already posted a kadai mushroom which is a gravy type curry that goes well with rotis sometime back but this one is a semi gravy type dry one which is unique in is own way.The cashew paste adds a sweetness and richness to the masala. This is one such recipe where in you can combine to make a delicious side for chapathis/ rotis or even use this for filling up wraps /rolls too. We totally loved this recipe. I have adapted the recipe from Chef Harpal Singh and tweaked slightly to suit our taste buds. Do give this a try and lemme know too how it turns out to you.
- Wash the mushrooms under running water and wipe it dry with a paper towel. Remove any struck dirt or soil. If it's too dirty, then peel a layer of the skin and clean. If not, then just wash, wipe and use. Cut in slices or cubes as desired, but please don't cut very thin slices or cubes.
- Soak the cashews in water for half an hour and then grind in a blender until smooth.
- Then, heat oil in a thick bottomed pan, add dry, red chillies, whole garam masala followed by cumin seeds. Sauté and then add chopped onion. Fry until the onion turns translucent and slightly browned. Add salt to fasten the process.
- Add in the ginger-garlic paste, sauté until raw smell disappears. Then add in chopped tomatoes and cook till the tomatoes turn mushy. Finally, add in coriander powder, turmeric powder and chilli powder. Sauté until the oil starts separating. Add the cashew paste.
- Finally, slide in the cubed capsicum and then mix well for two minutes. Add salt as needed.
- Then add the cubed or sliced mushrooms, mix well and cook covered for another 5 minutes. The water oozes out of the mushrooms, so please don't add any water to cook. Also, the gravy of kadai mushroom is not very thin.
- Lastly, the mushroom gets cooked and oil separates. Add the garam masala, mix well and add coriander leaves and kasoori methi for garnish and switch off flame. Keep covered till served.
*Kashmiri curried apple
*Dahi bhindi
*Mattar-Paneer
*Bell Pepper-Potato Curry
3 comments:
A perfect curry for flatbread or some rice!
Yummy mushroom masala, perfect with rotis.
looks too good
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