Mushrooms In Cardamom & Cashew Curry

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Serve this creamy curry with parathas. It's so easy to make this a vegan dish by substituting a non-dairy yogurt and almond milk. While the ingredient list looks long, the dish goes together easily and quickly."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (437.3 g)
  • Calories 544.9
  • Total Fat - 28.4 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 23.1 mg
  • Sodium - 588.5 mg
  • Total Carbohydrate - 48.8 g
  • Dietary Fiber - 6.1 g
  • Sugars - 13 g
  • Protein - 29.2 g
  • Calcium - 280.6 mg
  • Iron - 4.3 mg
  • Vitamin C - 103.4 mg
  • Thiamin - 0.6 mg

Step 1

Soak the cashew nuts in warm water for 20 minutes.

Step 2

Meanwhile, make the spice powder by placing the ingredients in a spice grinder and grind to a fine powder. Set aside.

Step 3

In a small blender (like a Magic Bullet) or a mini food processor, add the soaked cashews, 3 1/2 tablespoons of the cashew soaking liquid, and the Greek yogurt. Blend to a smooth paste and set aside in a small dish.

Step 4

In the same blender, add the onion and grind to a paste. Set aside in a small dish.

Step 5

Add the ginger and garlic to the same blender and process to a paste, adding a splash of water to make it easier to process. Set aside in a small dish.

Step 6

Heat the oil in a heavy-bottomed non stick sauce pan over a medium flame, then add the green chili. Stir fry for a few seconds, then add the onion paste, stirring well making sure it does not splatter or burn. Continue frying the paste for 7-8 minutes until it is a light brown, stirring frequently to make sure it doesn’t stick to the bottom of the pan.

Step 7

Reduce the heat and add the ginger and garlic paste. Fry for 20 seconds, then add the spice powder and chili powder. Stir well and add the cashew paste. Stir well to combine and fry the curry base for 2 minutes.

Step 8

Begin to add the milk a little at a time, stirring until the gravy is smooth and creamy to your liking. Add the mushrooms and sugar. Season to taste with salt and pepper. Cover and simmer for 5 minutes, stirring halfway through so it doesn't stick to the bottom. If the gravy is too thick, add a splash of water.

Step 9

After 5 minutes, add the green peas and continue to simmer for 3-4 minutes. Remove from heat and add the chopped cilantro. Serve warm with paratha or pulao.

Tips & Variations


No special items needed.

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