Mushroom curry with cashew onion paste and yoghurt
Lalkila Kitchen · Curries · Vegetarian · Vegetables
Cashews and softened onion form the body of this mushroom sauce. Whole spices give it fragrance, while yoghurt adds tang. It is useful when you want a curry built around mushrooms rather than a meat substitute that tries to copy another dish.
Ingredients
- 250 g fresh mushrooms, cleaned and sliced
- 2 green cardamom pods, lightly crushed
- 2 bay leaves
- 3 cloves
- 1/2 teaspoon garam masala
- 1/2 teaspoon chilli powder, or to taste
- 1 teaspoon finely chopped ginger
- 1 to 2 green chillies, chopped
- 120 ml plain yoghurt, beaten
- 2 tablespoons chopped coriander
- 4 tablespoons ghee or oil
- Salt to taste
- For the paste: 2 onions, 6 garlic cloves, 1 cm ginger and 3 tablespoons cashews
- 1 cup water for softening onion, plus more if needed
Method
- Simmer the paste onions in the cup of water until soft. Cool, then blend with the garlic, ginger and cashews, using the onion liquid as needed.
- Heat ghee or oil in a pan. Briefly fry cardamom, bay leaves and cloves until fragrant.
- Add the paste and cook, stirring, until it thickens and loses its raw garlic smell. Stir in garam masala, chilli powder, chopped ginger and green chilli.
- Take off the heat and stir in yoghurt gradually. Return to low heat, add mushrooms and salt, and simmer gently until the mushrooms are cooked and the sauce has the consistency you prefer.
- Add water a little at a time if needed. Finish with coriander and remove the whole spices before serving.
Cooking notes
Contains cashews and dairy. The source uses an undefined teacup; this adaptation uses a stated 120 ml yoghurt measure. Gentle heat helps keep the yoghurt sauce smooth.
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Source and adaptation
Adapted from Mushroom Curry, Indian Recipes in Joseph Paul's approved archive, PDF page 14; no named author is given.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.