Wednesday, April 22, 2015

Dahiwale Mushrooms

Otherwise known as Mushroom Yogurt Curry.  I came across this recipe in my daily research obsessing about food, it is delicious and very healthy.  I seem to be on an ethnic food cooking binge when I reflect on the last 10 recipes, must be because I love trying new things.  Next week The Portland Kitchen will be hosting a cook-off and I will be there to help, observe, and hopefully be a guest judge again!  If you just started reading my blog you should check out their website, they are an amazing local non-profit that I volunteer for.  Speaking of food check out this fantastic culinary reference tool showing the history of food and recipes.  It has a large amount of information and I could geek out on it forever!  This weekend we are headed to Eugene to hangout with my boyfriend's family and we have some fun plans mapped out, including seeing his family's cemetery.  I find it fascinating to see how far back a family's lineage goes all in one town.  My family seems to move around too much to have that much history in one place.  Onto the recipe, I served this over a bed of roasted broccoli.

Serves 3

The Ingredients

20-24 Button Mushrooms
1 large Onion, finely chopped
2 large Tomato, thinly sliced or chopped
½ tsp Ginger-Garlic Paste (grated ginger and pressed garlic)
2 tsp Sugar
½ tsp Cumin Seeds
1 tbsp Oil

For yogurt marinade:
1 cup whole fat plain yogurt
½ tsp Turmeric Powder
½ tbsp Coriander Powder
½ tsp Cumin Powder
1 tsp Red Chilis
½ tsp Ginger-Garlic Paste
Salt to taste

The Process
1.  First prepare the yogurt marinade by whisking the yogurt to remove any lumps. Add all the spice powders listed above in the list along with ginger-garlic paste and salt to taste. Keep it aside till needed.

2.  Clean the mushrooms and cut them in half or quarters depending on the size of mushrooms.

3.  Place all the chopped mushrooms in a large bowl and pour yogurt marinade to it. Gently mix them all using fingers so that every individual mushroom piece is coated with the marinade. Keep it aside covered with a cling film for 15-20 minutes for all the flavours to blend well.

4.  Heat oil in a pan and add cumin seeds to it. When cumin seeds start to sizzle and change colour, about 30 seconds, add finely chopped onions to it. Sauté the onion till it turn golden, about 3 minutes, on medium flame.

5.  Add ginger-garlic paste and sugar and fry them till the raw smell disappears, about 2 minutes.
Mix in thinly sliced tomatoes and cook them till they turn pulpy and release their juice, about 3 minutes.

6.  Add marinated mushrooms and fry them till they start to release their juice. Cover and let them cook for 5-10 minutes, mixing them in between, till they are cooked thoroughly.

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