Mushroom gravy

Button mushrooms are my favourite. In India, I tried mushroom only once that too the big wild grown mushrooms, which tasted very good. Mushrooms are best eaten fresh otherwise it might cause some health issues(especially in restaurants, I don't order any mushroom dish). I was browsing vaishali's Holy cow blog, found this wonderful recipe from her dad. It was simple yet delicious.

Check out the original recipe from Vaishali's Holy cow....





Ingredients:

3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used Button mushroom)
2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely tender. ( I didn't use it)
2 tbsp canola oil ( Replaced with Corn 0il)
1 tbsp coriander seeds
1 tsp cumin seeds
2 red chillies
5 cloves ( I used 2 cloves)
5 pods of green cardamom (I used 2 cardamom)
1 tbsp black peppercorns
1 onion, thinly sliced
1/2 cup shredded coconut (I used coconut powder))
1-inch piece of ginger, thinly sliced
6 large garlic cloves, sliced
1/2 tsp turmeric
2 medium tomatoes, diced

Preparation:

I didn't make any changes to recipe, except excluding potatoes. Check out Vaishali's Holy cow!!!

Heat 1/2 tbsp of the oil in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.Heat another 1/2 tbsp of oil stir fry half the sliced onion, garlic and ginger until they are golden brown. Reserve.Without adding any more oil, roast the coconut shreds for just a few seconds until they start turning golden-brown. Remove immediately. Be vigilant because coconut can burn easily.
Put the spices, onion, garlic, ginger and coconut in a blender and using 1/2 to 1 cup of water, grind to a smooth paste.In the same skillet used for toasting the spices and onions, heat the remaining 1 tbsp of oil.Add the remaining onion and cook until the onion starts turning golden-brown.Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.Cover and let cook until the veggies turn quite tender.Now add the ground spice-onion mixture. Stir thoroughly.Cover and let it cook another 10 minutes for the flavors to meld together.

Verdict:

The curry tasted heavenly. The flavour of fresh peeper and mushroom was awe some.. This is going to be one recipe I will cherish forever. FYI, I replaced mushroom with chicken and it was one hell of a combo... I am yet it to try it with mutton, coz the original recipe used to cook mutton.. I am sure, the mutton curry will be more tasty than Mushrooms...

Vaishali, Ur recipe is TRIED, TASTED & CERTIFIED:EXCELLENT.