Tomato mushroom curry
Curries With Bumbi · ♥ 220 likes · 13.8K views · 6 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp ginger
- 2 tbsp garlic
- 680 g mushrooms
- 4 tbsp oil
- 1 tsp whole cumin seeds
- 2 tsp Kashmiri red chili powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tbsp tomato paste
- 1 tbsp chickpea flour
- ¼ tsp garam masala powder
- 2 whole large tomatoes
Cut an X in the bottom of each tomato, opposite the stem.
- hot water
Cover with hot water and let sit; when cool enough to handle, peel off the skins and cut out the hard top with a paring knife.
- 1 whole large onion
Chop the tomatoes roughly on a plate to keep the juices. Chop the onion. Grate the ginger and garlic on the small holes of a grater.
- coriander leaves
Cut the mushrooms into large chunks, or keep small ones whole. Separate the coriander stalks from the leaves and roughly chop the leaves without bruising them.
Heat oil over high heat, add the mushrooms and cook until all the water they release has dried up completely.
In the same oil let whole cumin seeds splutter, then stir in the ginger and garlic a few minutes until the raw smell goes.
Add the onion and stir a few minutes, then the tomatoes; mash them a little and cover a few minutes over medium-high heat.
Mix Kashmiri red chili powder, turmeric, cumin powder and coriander powder with a few tablespoons of water into a paste.
Making the spice paste
- water
Add tomato paste and chickpea flour to the softened tomatoes, then the spice paste, rinsing out the bowl into the pan.
Tomato paste, chickpea flour and the mushrooms back in
- sugar
Add salt, a little sugar and the coriander stalks, then the fried mushrooms, stirring to coat.
- 1 cup hot water
Add about a cup of hot water; once it boils, cover on medium-low for about 8 minutes.