Mughal Mushroom Curry

I admit that I was rather dubious at first about the idea of serving apples and raisins with mushrooms, as suggested in this curry from Silk Road Cooking: A Vegetarian Journey, but I was pleasantly surprised indeed. Such a delightful blend of flavors — so earthy, and the addition of yogurt tempers the spices. The inclusion of dried mushrooms here adds a slightly chewy texture that is pure joy for mushroom lovers. I have made this dish twice already. The first time around I was foggy-headed and missed the yogurt step and used some water instead. Either way, you can't go wrong with a spicy mushroom curry. Serve with rice and an Indian dal for an especially satisfying meal that even your carnivorous friends will enjoy.

Mughal Mushroom Curry

Recipe by Lisa Turner Adapted from Silk Road Cooking: A Vegetarian Journey Cuisine: Central Asian Published on April 25, 2011 Hearty, spicy and unique mushroom curry cooked with nuts and fruits Preparation: 20 minutes Cooking time: 35 minutes Print this recipe Ingredients: 6 sun-dried tomatoes, soaked in hot water for 20 minutes and drained 1/4 cup dried mixed mushrooms, soaked in hot water for 20 minutes and drained 4 tablespoons butter, ghee or oil, divided 1/2 cup raw cashews, broken into pieces 1 Granny Smith apple, peeled and sliced 1/4 cup raisins 1 medium onion, thinly sliced 1 clove garlic, minced or crushed 1 teaspoon coriander seeds 1-inch fresh ginger, minced or grated small handful of dried curry leaves 2 to 3 fresh green chilies, seeded and finely chopped 1 lb (450 g) portobello mushrooms, sliced or chopped 2 celery stalks, chopped 2 teaspoons sea salt fresh cracked black pepper to taste 2 teaspoons curry powder 2 teaspoons garam masala 1 large tomato, finely chopped 1 1/2 cups plain yogurt 2 teaspoons cornstarch dissolved in 2 tablespoons of water handful of fresh parsley or cilantro, chopped, for garnish Instructions: Soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes. Drain and chop. Set aside. In a wok or large frying pan, heat 2 tablespoons of the ghee, butter or oil over medium heat. When hot, add the cashews and stir until browned — 5 to 10 minutes. Now add the apples and raisins and stir for a minute or two. Remove with a slotted spoon and set aside. In the same pan, add the remaining 2 tablespoons of ghee, butter or oil. Toss in the onions and stir for 3 to 4 minutes until translucent. Now add the garlic, coriander seeds, ginger, curry leaves and chilies, and stir for another minute or so. Add the portobello mushrooms and celery and cook over medium-high heat for 5 minutes. Toss in the sun-dried tomatoes, dried mushrooms, salt, black pepper, curry powder, garam masala and tomato. Reduce the heat to low, cover, and simmer for 10 minutes. Meanwhile, combine the yogurt and cornstarch in a mixing bowl and beat until smooth. Gradually add the yogurt and cornstarch mixture to the mushrooms, stirring constantly. Simmer over very low heat for another 5 minutes. Add the cashew, apple and raisin mixture and serve warm garnished with fresh chopped parsley or cilantro. Makes 4 servings

More mushroom dishes from Lisa's Kitchen you are sure to enjoy:
Mushroom Curry
Best Ever Mushroom Sauce
Chickpeas with Mushrooms
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas