Kadai mushroom

Kadai mushroom

Tags

Curry
Indian

Cook

Ingredients

  • White button mushrooms, sliced
  • ½ tsp turmeric
  • 2 green peppers, cubed
  • ½ tsp turmeric
  • 1 onion, cubed
  • 1 tbsp cumin seeds
  • 2 green cardamom pods
  • 1 onion, sliced
  • 4 peppercorns
  • 6 cloves
  • 1 inch ginger, diced
  • 5 cloves garlic, diced
  • 1 can tomatoes
  • Coriander leaves, chopped
  • 3 tbsp vegan cream
  • 2 dried red chillies
  • 2 bay leaves
  • 4 green chillies, slit
  • 1 ½ tbsp fenugreek
  • ½ cinnamon stick, broken into pieces
  • 1 tsp Chilli Powder
  • ¼ tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • Rice for Jess
  • Naan for Tim

Steps

  1. Heat oil in wok then add mushrooms, salt and turmeric. Cook until browned then set aside.
  2. Heat a little more oil then add onion, bell peppers, salt and turmeric. Cook then set aside.
  3. Add cumin seeds, cardamom pods, peppercorns and cloves to wok and sauté briefly.
  4. Add the onions and salt. Cook until onions are slightly browned then add the ginger and garlic.
  5. Finally add the canned tomatoes and simmer for five minutes.
  6. Clean and cook the rice.
  7. Transfer mixture to a blender and allow to cool. Blend to a smooth paste.
  8. Heat oil in the wok on medium. Add cinnamon stick, bay leaves, green chillies and dried red chillies.
  9. Sauté for two minutes then add the onion and tomato paste and mix well.
  10. Add the red chilli powder, turmeric, cumin & coriander. Combine well.
  11. Add fenugreek and chopped coriander, mix. Add mushrooms, bell peppers and onions and mix again.
  12. Add water until it reaches the desired consistency, roughly two cups. Then simmer for eight minutes.
  13. Add cream and give it a quick stir and let it simmer for 1 -2 mins.