Mushroom and Potato curry with vindaloo masala

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Ingredients:-

  1. Fresh button mushrooms – 2 cups; thinly sliced (The real recipe calls for tinned mushroom)
  2. Potato – 1 cup; cut into small cubes
  3. Oil – 2 tbsps.
  4. Cardamom – 2 numbers
  5. Onion – 1 cup; finely chopped
  6. Greenchilli – 1 number, chopped
  7. Garlic – 2 big cloves; finely chopped
  8. Ginger – 1/4 heaping tsp.; chopped
  9. Water – 1 cup
  10. Cashews – 25 grams; soaked in water & ground to paste
  11. Cilantro – 1/4 cup
  12. Fresh cream – 3 tbsps.
  13. Sugar – a pinch

For the vindaloo masala :-

  1. Kashmiri dry red chillies – 8 numbers
  2. Cinnamon – one 1″ stick
  3. Cloves – 3 numbers
  4. Cumin seeds – 1/2 heaping tsp.
  5. Coriander seeds – 3 heaping tsps.
  6. Garlic – 3 big cloves
  7. Ginger – 1 tsp.
  8. White vinegar – 2 tsps.
  9. Water – 2 tbsps. or as needed

Grind together the ingredients from 1 to 9 to a very smooth paste

Method:-

  1. Heat oil in a broad non-stick pan. Add the cardamom & mix. Stir in the chopped onions, greenchilly, garlic & ginger. Cook till the onions turn golden brown in colour.
  2. Add the ground vindaloo masala and cook for 12-15 minutes or till the oil starts to separate.
  3. Add the potato cubes, sliced mushrooms & salt & fry on medium heat for 5 minutes.
  4. Add 1 cup of water & bring to a rolling boil. Check for salt & add more if needed.
  5. Cover cook for 20 minutes.
  6. Add  the cashew paste & the chopped cilantro. Cook further for 2 minutes.
  7. Finally add sugar & fresh cream.
  8. Serve hot with chapathi/rice/bread.

Recipe source:- ANNIE’S KITCHEN

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