ABOUT Vegan Mushroom Masala Curry with Coconut and Almonds RECIPE
Loaded with flavors from aromatic and exotic Indian spices, this easy, vegan mushroom masala curry is a comforting dish to serve with any Indian flat bread or dip toasted bread.
Recipe Tags
Veg
Easy
Indian
Sauteeing
Side Dishes
Vegan
Ingredients Serving: 3
For the masala paste:
1 large onion, cubed
3 tablespoons grated coconut (fresh or frozen)
10 almonds, blanched and peeled
1 inch piece ginger
2 to 3 cloves of garlic
1 tsp coriander seeds
½ tsp saunf/fennel seeds
8 methi seeds/fenugreek seeds
10 peppercorns
3 green chillies/jalapenos/Serrano peppers
Rest of the ingredients:
1 small onion, cubed
200 gm mushrooms, washed and cut into quarters
1 large tomato, cubed
1 bay leaf
2 cloves
1 green cardamom
¼ tsp turmeric powder
½ tsp sugar
Salt to taste
2 tablespoons oil
Roughly chop onions, ginger, garlic and green chilies.
Instructions
In a blender jar, add onions, coconut, almonds, ginger, garlic, coriander seeds, fennel seeds, peppercorns and green chillies.
Blend to a fine paste with a little water.
Heat 1 tablespoon oil in a kadai or deep saucepan; once the oil is hot, add cubed onions and saute on medium high heat for one minute until soft.
Stir in chopped mushrooms and tomatoes and saute again on high for one minute or until the mushrooms start to wilt. Remove.
In the same pan, add one more tablespoon of oil and stir in one bay leaf, cloves and green cardamom.
Fry for a few seconds until they turn aromatic.
Immediately, add the onion-almond paste along with ¼ tsp of turmeric powder, mix well and saute on medium high until it is well fried and most of the moisture is gone.
Once the masala is well sautéed, add enough water to get gravy of your desired consistency.
Add sautéed onions, mushrooms and tomatoes.
Stir in salt to taste along with some sugar (to balance the flavors) and mix well.
Bring to a boil. Adjust the consistency of the gravy. Do a taste test and add salt and sugar if needed.
Simmer for about 5 minutes to allow the flavors to blend well and the whole mixture to get heated through well.
Garnish with chopped cilantro, mix well and serve hot with a squeeze of lemon/lime juice (optional)
Serve mushroom masala with almonds and tomatoes with any roti, paratha, naan etc. as well as toasted bread!
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Vegan Mushroom Masala Curry with Coconut and Almonds
Vanitha Bhat
INGREDIENTS
In a blender jar, add onions, coconut, almonds, ginger, garlic, coriander seeds, fennel seeds, peppercorns and green chillies.
Blend to a fine paste with a little water.
Heat 1 tablespoon oil in a kadai or deep saucepan; once the oil is hot, add cubed onions and saute on medium high heat for one minute until soft.
Stir in chopped mushrooms and tomatoes and saute again on high for one minute or until the mushrooms start to wilt. Remove.
In the same pan, add one more tablespoon of oil and stir in one bay leaf, cloves and green cardamom.
Fry for a few seconds until they turn aromatic.
Immediately, add the onion-almond paste along with ¼ tsp of turmeric powder, mix well and saute on medium high until it is well fried and most of the moisture is gone.
Once the masala is well sautéed, add enough water to get gravy of your desired consistency.
Add sautéed onions, mushrooms and tomatoes.
Stir in salt to taste along with some sugar (to balance the flavors) and mix well.
Bring to a boil. Adjust the consistency of the gravy. Do a taste test and add salt and sugar if needed.
Simmer for about 5 minutes to allow the flavors to blend well and the whole mixture to get heated through well.
Garnish with chopped cilantro, mix well and serve hot with a squeeze of lemon/lime juice (optional)
Serve mushroom masala with almonds and tomatoes with any roti, paratha, naan etc. as well as toasted bread!
INGREDIENTS
SERVING: 3
For the masala paste:
1 large onion, cubed
3 tablespoons grated coconut (fresh or frozen)
10 almonds, blanched and peeled
1 inch piece ginger
2 to 3 cloves of garlic
1 tsp coriander seeds
½ tsp saunf/fennel seeds
8 methi seeds/fenugreek seeds
10 peppercorns
3 green chillies/jalapenos/Serrano peppers
Rest of the ingredients:
1 small onion, cubed
200 gm mushrooms, washed and cut into quarters
1 large tomato, cubed
1 bay leaf
2 cloves
1 green cardamom
¼ tsp turmeric powder
½ tsp sugar
Salt to taste
2 tablespoons oil
Roughly chop onions, ginger, garlic and green chilies.
Vegan Mushroom Masala Curry with Coconut and Almonds - Reviews
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