Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dinner

Kashmiri Mushroom Coconut Curry

Traditional 8. Kashmiri Mushroom Coconut Curry recipe

🧺 Ingredients

• 400g fresh mushrooms (button or cremini, cleaned, halved if large, 400g)
• 2 tbsp ghee (30g)
• 1 medium onion (80g, sliced)
• 1 tbsp ginger-chilli paste (12g)
• ½ cup yogurt (120g)
• 1 cup coconut milk (240ml)
• 1 tsp Kashmiri red chilli powder (3g)
• ½ tsp turmeric powder (1.5g)
• 1 tsp cumin powder (2g)
• ½ tsp coriander powder (1g)
• ¼ tsp asafoetida (0.5g)
• 1 tsp salt (5g)
• ¾ cup water (180ml)
• 4 green cardamom pods (crushed, 4g)
• 2 cloves (1g)
• 1 inch cinnamon stick (3g)
• 2 green chillies (slit, 15g)
• 2 tbsp chopped coriander (5g)
• 1 tbsp chopped mint (3g)

👩‍🍳 How to make Kashmiri Mushroom Coconut Curry

1. Heat ghee in large pan on medium heat
2. Add sliced onions, fry 2 min until soft and translucent
3. Add ginger-chilli paste, fry 1 min (aroma releases)
4. Add asafoetida, stir 10 sec
5. Add all ground spices (red chilli, turmeric, cumin, coriander), stir 20 sec (spices bloom)
6. Add crushed whole spices (cardamom, cloves, cinnamon)
7. Fry 1 min until very fragrant
8. Add mushrooms, stir-fry 3-4 min (mushrooms release moisture, start to cook)
9. Whisk yogurt smooth, add carefully to pan
10. Stir constantly 1-2 min (yogurt integrates, prevents curdling)
11. Pour ¾ cup water
12. Add salt, green chillies
13. Bring to simmer on medium heat
14. Simmer covered 8-10 min until mushrooms are tender (knife passes through easily)
15. Reduce heat to low
16. Slowly add coconut milk, stirring constantly (prevents curdling from reheating)
17. Simmer 5 min more on very low heat (coconut milk heats, flavours marry)
18. Don't let boil after adding coconut milk
19. Taste and adjust salt
20. Stir in chopped coriander and mint
21. Visual cue: Tender mushrooms in creamy coconut-yogurt gravy, light tan colour, coconut milk visible as glossy coating, herb garnish on top, fragrant spice aroma
22. ---

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