Almond and Cashew Nut Mushroom Curry Recipe
A high protein North Indian Recipes recipe with button mushrooms - quartered or whole, onions - finely chopped, cloves garlic - finely chopped. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Almond and Cashew Nut Mushroom Curry Recipe, get all the ingredients ready and keep them aside, so things will be organized for cooking the dish
cashew nuts(5)sunflower oil - or butter to cook - 2
First, make a paste of onion, ginger, green chili and garlic in a food grinder and keep it aside
cloves garlic - finely chopped(4)inch ginger - finely chopped(1)green chillies - finely chopped(2) - 3
Next in the same food grinder, make a paste of the almonds, cashew nuts and poppy seeds by adding a little water to make a smooth paste
sesame seeds (til seeds)(1 tablespoon)poppy seeds(1 teaspoon)cashew nuts(5) - 4
Keep this aside
- 5
In a heavy-bottomed pan; add a teaspoon of butter and the onion paste and sauté until the raw smells of the onions go away
onions - finely chopped(1)sunflower oil - or butter to cook - 6
Add the black pepper powder and garam masala powder an give it a good stir
black pepper powder(1/2 teaspoon)garam masala powder(1 teaspoon) - 7
Add the mushrooms, sprinkle some salt and stir fry the mushrooms until they are partially cooked
button mushrooms - quartered or whole(500 grams)sunflower oil - or butter to cooksalt - to taste - 8
You will know this when it begins to start releasing its liquids
- 9
Add the almond cashew paste to the mushroom mixture
cashew nuts(5) - 10
Add about 1/2 cup of water and give the Mushroom Curry a good stir
- 11
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 12
Give the mixture a brisk boil and you will find the mixture thickens as you boil
- 13
You can adjust the consistency of the Almond Mushroom Curry by adding water
- 14
Once the curry comes to a brisk boil and starts to thicken, turn off the heat
- 15
Stir in the chopped coriander leaves and serve
onions - finely chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)green chillies - finely chopped(2)coriander (dhania) leaves(1) - 16
Serve the Almond and Cashew Nut Mushrooms Curry along with a Broccoli Pepper Pulav, Papad for a weeknight dinner or even make them for your parties
button mushrooms - quartered or whole(500 grams)cashew nuts(5)black pepper powder(1/2 teaspoon)
Rate this recipe
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Almond and Cashew Nut Mushroom Curry Recipe
A high protein North Indian Recipes recipe with button mushrooms - quartered or whole, onions - finely chopped, cloves garlic - finely chopped. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Almond and Cashew Nut Mushroom Curry Recipe, get all the ingredients ready and keep them aside, so things will be organized for cooking the dish
cashew nuts(5)sunflower oil - or butter to cook - 2
First, make a paste of onion, ginger, green chili and garlic in a food grinder and keep it aside
cloves garlic - finely chopped(4)inch ginger - finely chopped(1)green chillies - finely chopped(2) - 3
Next in the same food grinder, make a paste of the almonds, cashew nuts and poppy seeds by adding a little water to make a smooth paste
sesame seeds (til seeds)(1 tablespoon)poppy seeds(1 teaspoon)cashew nuts(5) - 4
Keep this aside
- 5
In a heavy-bottomed pan; add a teaspoon of butter and the onion paste and sauté until the raw smells of the onions go away
onions - finely chopped(1)sunflower oil - or butter to cook - 6
Add the black pepper powder and garam masala powder an give it a good stir
black pepper powder(1/2 teaspoon)garam masala powder(1 teaspoon) - 7
Add the mushrooms, sprinkle some salt and stir fry the mushrooms until they are partially cooked
button mushrooms - quartered or whole(500 grams)sunflower oil - or butter to cooksalt - to taste - 8
You will know this when it begins to start releasing its liquids
- 9
Add the almond cashew paste to the mushroom mixture
cashew nuts(5) - 10
Add about 1/2 cup of water and give the Mushroom Curry a good stir
- 11
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 12
Give the mixture a brisk boil and you will find the mixture thickens as you boil
- 13
You can adjust the consistency of the Almond Mushroom Curry by adding water
- 14
Once the curry comes to a brisk boil and starts to thicken, turn off the heat
- 15
Stir in the chopped coriander leaves and serve
onions - finely chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)green chillies - finely chopped(2)coriander (dhania) leaves(1) - 16
Serve the Almond and Cashew Nut Mushrooms Curry along with a Broccoli Pepper Pulav, Papad for a weeknight dinner or even make them for your parties
button mushrooms - quartered or whole(500 grams)cashew nuts(5)black pepper powder(1/2 teaspoon)
Rate this recipe
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