Mushrooms in Tomato Gravy
1 pound Mushrooms, stemmed and slightly steamed
1 tablespoon Olive oil
¾ cup Water
4 Bay leaves
3 Cardamom pods
1 Cinnamon stick
1 teaspoon Ginger, chopped finely
1 pod Garlic, chopped finely
1.5 cups of fresh Tomato puree
2 teaspoon Red Chili powder
1 teaspoon Turmeric powder
2 teaspoon Coriander powder
¾ cup Yogurt
3 Green chilies, chopped finely
Salt and Garam masala powder to taste
1. In a large pot, heat the oil. Add the bay leaves, cloves, cardamom and cinnamon. Saute until the spices crackle.
2. Stir in the garlic, ginger, green chilies, tomato puree, salt, chili powder, turmeric powder, coriander powder.
3. Add the yogurt and stir for 2-5 minutes.
4. Add the mushrooms and water. Cook on a low flame until the gravy thickens.
5. Serve hot.
Leek and Mushroom Curry
4 ounces of Leeks, chopped finely
1 pod of Garlic, chopped finely
½ teaspoon Mustard seeds
½ inch fresh Ginger, chopped finely
1 teaspoon Curry powder
½ teaspoon Garam masala
1 tablespoon Olive or Coconut oil
8 ounces Mushrooms, chopped in small pieces
1 Green Chili, chopped finely
4 ounces grated Coconut
2 teaspoons Lemon juice
½ cup water
Salt to taste
In a large saucepan, heat the oil, add in the mustard seeds. When they pop, add the leeks, garlic, ginger, green chili, spices.
Add the mushrooms and cook over a low heat until tender.
Add the salt and grated coconut and water until the gravy becomes thick.
Pour in the lemon juice and mix.