Mushrooms In Almond Poppy Seed Curry Recipes

MUSHROOMS IN ALMOND AND POPPY SEED SAUCE

Mushrooms in Almond and Poppy Seed Sauce image

Number Of Ingredients 18

Ingredients

1 small onion, coarsely chopped
5 quarter-size slices peeled fresh ginger
2 cloves fresh garlic (large), peeled
1 to 3 fresh green chili pepper, such as serrano, stemmed
1/2 cup , (about 50) coarsely chopped raw almonds
1 tablespoon , white poppy seed
1 teaspoon Garam Masala
2 to 3 tablespoons olive oil
1 stick cinnamon (1-inch)
3 black cardamom pods, crushed lightly to break the skin
1 tablespoon ground coriander
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
1 1/2 pounds medium mushrooms, cleaned and trimmed
1 cup water
1/4 cup finely chopped fresh cilantro including soft stems
1/2 teaspoon freshly ground black pepper, to taste

Steps:

1. In a food processor, process together the onion, ginger, garlic, green chili peppers, almonds, poppy seeds, and garam masala to make a smooth paste.2. Heat the oil in a large nonstick saucepan over medium-high heat, add the cinnamon and cardamom pods, and cook, stirring, a few seconds. Add the processed onion paste and cook, stirring occasionally, until medium to well browned, 8 to 10 minutes. Add the coriander, nutmeg, and salt, and stir a few seconds.3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, then mix in the mushrooms and stir until the release their juices, 3 to 5 minutes. Add the water and bring to boil over high heat. Reduce the heat to medium and simmer until the sauce becomes thick and creamy, about 10 minutes. (Add more water, if needed.) Mix in the cilantro and cook until wilted, about 2 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MUSHROOMS IN ALMOND-POPPY SEED CURRY

Mushrooms in Almond-Poppy Seed Curry image

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.

Provided by eatrealfood

Categories Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 small onion
1 tablespoon gingerroot, minced
2 garlic cloves, minced
2 green chilies
1/2 cup almonds, coarsely chopped
1 tablespoon white poppy seeds
1 teaspoon garam masala
2 tablespoons vegetable oil
1 (1 inch) cinnamon stick
3 cardamom pods, crushed
2 teaspoons ground coriander
1/4 teaspoon nutmeg
salt, to taste
1/2 cup plain nonfat yogurt
1 1/2 lbs mushrooms, any type
1/2 cup water
2 tablespoons cilantro, finely chopped

Steps:

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.
Heat oil and add cinnamon and cardamom and cook a minute.
Add the onion paste from above and cook until it browns.
Add the coriander, nutmeg and salt and stir well.
Reduce heat and add yogurt gradually, stirring constantly to prevent it from curdling.
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).
Sprinkle some cilantro and serve.

Nutrition Facts : Calories 252.9, Fat 17.8, SaturatedFat 1.9, Cholesterol 0.6, Sodium 94.8, Carbohydrate 17, Fiber 5, Sugar 8.3, Protein 12.1

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