Mushroom Kurma

My blog posts are becoming shorter and shorter and less frequent. I'm trying my best to keep my blog active and post recipes as much as I can since my sweet friends are often checking with me about new recipes. I do know people come and check often on my recipes and read my posts and I feel bad disappointing them everytime. As my routine has become more busy lately with my school and office work, my priorities have changed, although in the back of my mind I miss blogging terribly and I just can't wait to come back to my old routine.

Hope you all had a great summer. Sorry for disappearing without notice. Summer just flew away so fast and I had a fabulous time at India. Was excited to be with my entire family for a few weeks and had lots of fun shopping around apparels, jewelry and eating out. This time we tried a lot of new restaurants in Bangalore, including street side dosa stall :) That dosa stall was simply amazing and had some of the best dosas I've ever had. I have a lot to ramble about my India trip but just don't have the time to sit and write. So, jumping to the recipe right away.

Rice and any curry will fit into any meal in my day. My mother-in-law made this yummy kurma when we were in India and it was delicious with plain rice. I'm now totally fond of this curry and have tried out a couple of times after I came back from India. When I grew up in India we hardly cooked mushrooms, but this time I was pleasantly surprised to see mushrooms in almost all grocery stores in India. She said she just tried this recipe on her own, by adjusting to her likes and it just came out delicious. She was right, it was delicious.

Ingredients

Button Mushrooms - chopped or sliced - 2 cups

Potato - 1 medium

Onions - 1 medium

Garlic - 4 cloves

G.chillies - 2 small

Tomatoes - 2 medium

Lemon juice - 1 tsp

Chilli Powder - 1 tsp

Corriander powder - 3 tsp

Turmeric - 1/4 tsp

Shredded coconut - 1/2 cup

Cashews - 10 small pieces

Fennel Seeds - 2 tsp

Curry leaves - a few

Corriander leaves - a handful

Procedure

Make a thick paste out of shredded coconut, cashews, 1 clove garlic and 1 tsp fennel seeds. Set aside.

Peel the potatoes and chop them into medium size cubes.

Heat a wide pan, season with 1 tsp fennel seeds and curry leaves.

Add onions, g.chillies, garlic, salt and fry for a few mins until the onions become golden brown.

Add tomatoes, chilli, corriander and turmeric powders. Mix well and fry for a few more mins.

Add the chopped potates and mix them well, then add the chopped mushrooms, 1/2 cup water and cover and cook in medium heat for about 15 mins. I usually pressure cook this mixture with mushrooms for 2 whistles as its faster.

Now add the coconut paste, a little more water if required and boil for 5 mins.

Remove from heat when the gravy becomes a bit thicker or to your required consistency.

Add lemon juice, mix well and garnish with corriander leaves.

Awesome mushroom kurma is ready. I let it rest for 30 mins before serving with rice.