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Mushrooms in Almond-Poppy Seed Curry

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“This sauce is a creamy fragrant base for cooking mushrooms. I got this recipe for my husband (who adores mushrooms) from Neelam Batra's 1000 Indian recipes.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor or blender, whirl together the onion, ginger, garlic, chilies, almonds, poppy seeds and garam masala until you get a smooth consistency.
  2. Heat oil and add cinnamon and cardamom and cook a minute.
  3. Add the onion paste from above and cook until it browns.
  4. Add the coriander, nutmeg and salt and stir well.
  5. Reduce heat and add yogurt gradually, stirring constantly to prevent it from curdling.
  6. Stir in mushrooms, add water and bring to a boil. Reduce heat to medium and simmer until the sauce thickens (add more water if needed to adjust the consistency to your liking).
  7. Sprinkle some cilantro and serve.

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