Shahi Mushroom (Curried mushrooms)

Ingredients

·      5.5 cups washed and sliced mushrooms

·      1 cup chopped onions

·      2 chopped green chili peppers

·      2 cups diced tomatoes

·      ¾ cup milk

·      ½ cup yoghurt

 Condiments & Spices

·      1 tbs. oil

·      1 tsp cumin seeds

·      1 pinch ground cardamom

·      1 pinch ground cloves

·      ¼- ½ tsp. salt

·      1 tsp turmeric

·      ½ tsp red chili powder

·      1 tsp coriander powder

·      ½ tsp sugar

·      1 tsp. oil

Instructions

1.     Heat a pan/pot/wok to medium-high. Add oil and cumin seeds, give them a stir then cover. Allow them to cook until cumin seeds are at desired “brownness”.

2.     Add chopped onions and green chilis. Stir, and cook until al-dente.

3.     Add tomatoes and stir. Cook for 2 minutes, then check hydration. Turn down the heat if needed and cook for another 2 minutes.

4.     Add spices and stir.

5.     Add milk, yoghurt, and sugar. Stir and bring to a low, rolling boil.

6.     Grab a few ice cubes (approx. 6-7 cubes) to help reduce the temperature before adding it to the blender.

7.     Transfer the mixture to a bowl to help reduce the temperature further. Stir.

8.     Transfer to a blender and blend to desired consistency.

9.     Add 1 tsp. of oil to the pot. You can add more cumin seeds if you’d like.

10.  Add the blended sauce to the pot and add some water if you want a runnier sauce (approx. ½ cup or less).

11.  Bring to a boil. Approx. 3 minutes.

12.  Add mushrooms, stir, and cook for 2-6 minutes to preferred texture.

Yields: 4.5 cups

Side options: rice, noodles, roti, naan, pita, crackers

PS: You can make shahi paneer etc all creamy sauce based curries this way

Protein options: chicken, fish, chickpeas etc.