One of my favourite components, I scarcely like to go a week with out eating mushrooms and will often incorporate them into rice or dishes that do not basically name for them. But from time to time I like to make a dish wherein the mushrooms shine because the starring factor. That and my regular desire for Indian food way plenty of mushroom curries being served at my table.
This time I marinated complete gentle button mushrooms in a thick and zesty Indian yogurt and spice "tikka" or marinade. As if these would not be suitable enough via themselves, I simmered them gently in an first rate clean Indian-spiced tomato and cashew gravy. Using the mushrooms whole and most effective lightly simmering them in the gravy continues them plump and meaty for enjoying them as a whole incredible mushroom chew with each forkful. Served with a few simple saffron rice, this mushroom curry made an relatively colorful and delicious meal.
Don't permit the instead lengthy listing of ingredients intimidate you. It's now not a complex dish to make.
I'm sharing this with Jacqueline's weekly Meat Free Mondays event.
Other mushroom dishes from Lisa's Kitchen you are positive to revel in:
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Paneer Mushroom Masala
Mushroom Egg Masala
Kashmiri Chickpeas with Mushrooms
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