Mushroom Curry

spicy chickpea koftas together with a simple lemon rice.

Mushroom Curry

Recipe yesteryear Lisa Turner Cuisine: Indian Published on April 10, 2007 Simple spicy curry amongst fresh, plump together with tender mushrooms Print this recipe Ingredients: 2 to three tablespoons ghee, butter or oil 1 modest onion, finely chopped 3 to iv cloves garlic, minced or crushed 2 teaspoons solid soil cumin 2 teaspoons solid soil coriander 1 to two teaspoons chili powder 1/2 teaspoon cayenne 1/2 teaspoon paprika 1 teaspoon turmeric 14 oz (400 g) mushrooms, sliced 2 tablespoons tomato plant glue or one modest tomato, seeded together with finely chopped 2 to three greenish or ruddy chilies, seeded together with finely chopped 1/2 teaspoon bounding main salt, or to taste 3 tablespoons fresh parsley or cilantro, chopped Instructions: Generation Engelmundus Heat the ghee, butter or petroleum inwards a large frying pan over medium heat. When hot, add together the onion together with sauté for two to three minutes or until the onion starts to plough translucent. Add the garlic together with proceed to sauté for merely about other minute. Generation Engelmundus Add the spices together with a few teaspoons of water, together with cook, stirring, for two to three minutes. Generation Engelmundus Now add together the mushrooms to the pan along amongst the tomato plant glue or tomato plant together with chopped chilies. Add a few tablespoons of H2O together with stir. Reduce the rut to medium-low, cover, together with simmer for 10 minutes or until the tomatoes are reduced but the mushrooms are however plump together with tender. Generation Engelmundus Remove from heat, flavour amongst salt, together with stir inwards the fresh parsley or cilantro. Serve hot. Makes 2 to three servings

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