Handi Cooking – Kumbh Hara Dhania ( Coriander Mushroom )

This is our penultimate post in handi cooking series. A rich vegetarian curry that highlights the importance of fresh coriander in Indian cooking. Use of boiled onion paste in the recipe helped improve the texture and taste. The cashew paste added towards the end made it rich and creamy.

The recipe is simple and easy to cook. Except for making the boiled onion paste and cashew paste, the preparation involves just getting the ingredients together, blanching and cutting the mushrooms. The gravy or curry for this recipe is the basic gravy that can be used for kofta and paneer delicacies as well. Add 3 Tbs of fried onion paste and 1 tsp of garam masala in the end along with the cashew paste if using the gravy for kofta or paneer delicacies.

Watch our video to see us cook this yummy vegetarian curry simmered with button mushrooms and fresh coriander.

Ingredients Summary:

Mushrooms (fresh) –  600 gm or 1 1/3 lb; Ghee – 3/4 cup; Whole Garam Masala [Green Cardamom – 5; Black Cardamom – 1; Cloves – 5; Cinnamon – 1 inch; Bay Leaf – 1; Mace – 1 pinch]; Onion – 150 gm or 1/3 lb; Black cardamom – 1; Bay leaf – 1; Ginger Garlic paste – 8 tsp; Green Chilies – 4 (chopped); Ginger – 30 gm or 1 oz; Red Chili Powder  – 1 tsp; Coriander Powder – 1/2 tsp; Yogurt 1 1/2 cup; Cashews – 45 gm or 1 1/2 oz; Fresh Coriander – 1 cup (chopped); Salt – to taste;

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Mushroom in Cashew Curry

This is our favorite recipe that we cook whenever we are hosting vegetarian or vegan guests. We love it because the gravy is rich, silky, creamy & smooth and easily replaces the routine paneer (fresh cheese) as the main vegan entrée in northern India cuisine. Another reason to love this recipe is  that it was our favorite vegetarian entrée while eating out in India. We love it so much that we tried to cook it at home without knowing the recipe. Just by guessing the ingredients from our memory of the tasteful gravy we tried to cook it a few times at home and now we have perfected it over time. We are proud that it’s almost the same as what we used to have at restaurants in India.

Another variation to this recipe is using the additional ingredient of poppy seed paste. In north Indian cuisine, use of poppy seeds in curries and gravies is not very popular but we have experienced that adding poppy seed paste in cashew based gravy greatly enhances the taste of the curry. Our video here however shows it just using cashew based gravy. Please watch to see us cook this wonderful vegetarian curry that goes so well with any kind of Indian bread.

Ingredients Summary

Button Mushroom – 2 lbs; Cashews – 15; Onion – 2 (chopped); Green Chilli – 5 (chopped); Cumin Seed – 1 tsp; Ginger Garlic Paste – 1 tbsp; Coriander Powder – 2 tsp; Cumin Powder – 2 tsp; Ground Black Pepper – 1 tsp; Garam Masala – 2 tsp; Kasoori Methi – 1 tbsp; Salt – 1 tsp; Heavy Cream – 1/2 cup; Butter – 2 tbsp;

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Published in: on May 18, 2010 at 10:39 pm  Comments (8)  
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