Mushroom And Rajma Curry Recipes

MUSHROOM AND OKRA CURRY

Mushroom and Okra Curry image

The earthy flavor of mushroom and the sweet nutty flavor of okra combine delicously in this easy Indian curry. The best way to eat okra is when it is young and freshly picked. I prefer to cook it whole. Just wash and dry the okra and trim the stem ends. Be careful not to slice into the pod itself and allow juice to escape. This can be a main dish for 4 people or a side dish for 6.

Provided by Daydream

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 garlic cloves, peeled and roughly chopped
1 inch piece fresh gingerroot, peeled and roughly chopped
2 fresh red chilies, seeded and chopped
3/4 cup cold water
1 tablespoon vegetable oil
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon ground cumin
2 green cardamom pods
1/8 teaspoon ground turmeric
1 (14 ounce) can peeled and chopped tomatoes
1 lb mushroom, halved (or quartered, if large)
8 ounces okra, washed, dried and trimmed
2 tablespoons chopped fresh cilantro

Steps:

Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
Uncover and cook the curry for 10 minutes more, or until the okra is tender.
Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

Nutrition Facts : Calories 109.8, Fat 4.5, SaturatedFat 0.6, Sodium 21.3, Carbohydrate 15.3, Fiber 4.9, Sugar 6.8, Protein 6.4

MUSHROOM AND RAJMA CURRY

Mushroom and Rajma Curry image

Make and share this Mushroom and Rajma Curry recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Asian

Time 10h18m

Yield 2-4 serving(s)

Number Of Ingredients 17

Ingredients

1 packet button mushroom (chop into big pieces)
1/4 cup pink rajma beans (dry)
2 tomatoes, dice into 1" cubes
1 teaspoon red chili powder
2 green chilies, sliced
2 teaspoons sugar
1/2 teaspoon garam masala powder
2 teaspoons chopped curry leaves
1 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaf
oil (to fry)
1/2 tablespoon coriander
1/2 tablespoon cumin powder
3 onions (sliced, big)
salt
cheese
1 cup thick curds

Steps:

Soak Rajma in water for 10 hours.
Change water and pressure cook till 2 whistles directly in the cooker.
Allow to cool, remove lid, add washed and sliced mushrooms and tomatoes.
Close the lid and cook till another whistle sound comes.
Fry onions in oil till brown and grind to a smooth paste along with 1 tbsp cooked rajma, salt, chilli powder, sugar and garam masala powder.
Heat little oil in a wok.
Add green chillies, mint, corriander leaves and curry leaves.
Grind to a paste.
Fry in medium flame for a few minutes.
Add corriander-cumin powder.
Stir well.
Pour curds in a strainer, remove extra water and add the curd alone to the gravy.
Cook for 3 minutes.
Then add cooked rajma and mushroom mixture with that cooked water.
Boil till gravy becomes thick enough to serve.
Sprinkle grated cheese on top after transfering to serving dish.

Nutrition Facts : Calories 187.5, Fat 3.3, SaturatedFat 1.6, Cholesterol 7.5, Sodium 232.8, Carbohydrate 32.8, Fiber 5.1, Sugar 17.1, Protein 10.2

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