Thursday, June 7, 2012

Mushroom "Mutton" Curry

This recipe comes from holy cow, where Vaishali adapted a mutton curry for mushrooms.  It is SO GOOD!  Just the right amount of spiciness, and the texture?--chewy mushrooms, tender but slightly firm potatoes, and a silky, creamy sauce--incredible.

I didn't change very much, but I did add back in the fat: I lightly sauteed the onions etc. in oil at the beginning, and I added coconut milk to the Kolpuri masala since--due to onions and garlic--it wasn't going to be shelf-stable anyway.  I skipped the green peppers, too; they never seem to sit well with me.

Due to the Kolhapuri masala, this recipe took a bit of time.  By the way, I halved the original masala recipe, and it still made 1.5, most of which I froze.

Mushroom "Mutton" Curry
(adapted from holy cow)

1 large onion, coarsely chopped
8 cloves garlic, coarsely chopped
1-inch finger of ginger, coarsely chopped
1 c tomato puree
2 green chillies, coarsely chopped
1/4 c coconut milk, divided
4 c crimini and/or shiitake mushrooms
2-3 c quartered new potatoes
1/4 c Kolhapuri Masala (recipe follows)

1. If it's not already on hand, make the Kolhapuri masala first (recipe below).
2. Heat oil in a large pan. Turn the heat to medium and add the onions. Saute, stirring frequently.  Add the garlic and ginger and saute another two minutes.
3. Remove the onions, garlic, and ginger to a blender. Add the tomato puree, green chillies, and half the coconut milk.  Add enough water and blend into a smooth paste.
4. Heat the same pan and add the kolhapuri masala to it along with the rest of the coconut milk. Saute for a couple of minutes, then add the mushrooms and potatoes and stir to coat everything.
5. Add the blended paste and add enough water so the veggies are almost but not quite submerged.  Bring everything to a boil and lower the heat to a simmer. Slap a lid on the pan and let it cook for about 20 minutes or until the potatoes are tender.
6. Season with salt to taste. Garnish with fresh cilantro and a squeeze of lemon juice.  Serves 4-6.


Kolhapuri Masala 

olive oil
4 cloves garlic
1/2 large onion
1/4 c coconut milk
4 dry red chillies
1/2 c coriander seeds
1 TB cumin seeds
6 whole cloves
6 green cardamom pods
1/2 TB black peppercorns
2 TB sesame seeds
1 1-inch piece of cinnamon
2 large bay leaves
1 TB poppy seeds
1/2 TB fennel seeds
1/2 TB turmeric

1. Saute the garlic and onion and then set aside.
2. Roast all remaining ingredients one at a time (except the coconut milk and turmeric), until they are a couple of shades darker and aromatic. Grind the spices in a spice grinder.
3. In a blender or mini-food-processor, combine garlic and onion with ground spices and the 1/4 c coconut milk.  Blend until smooth.   Makes 1.5 c.


janet @ the taste space said...

I bookmarked this recipe, too. So happy to hear it was a resounding success!! :)

Anonymous said...

yum! that looks so good! i love a good curry! thanks for sharing!