Ingredients
Onion Paste
- 200g onion, halved, (approx 1 large)
- 1 inch ginger
- 12 Small Cloves Garlic
Curry
- approx 500 g mushrooms
- 125 g non-dairy yogurt
- 150 g passata or tomato puree, (can also use fresh or canned tomatoes)
- 70 g oil
- 1 tsp cumin seeds
- 1 bay leaf, large (or 2 small)
- 5 cm cinnamon stick, approx
- 6 cardamon pods
- 6 cloves
- .5 tsp turmeric
- .5 tsp chilli powder
- 2 tsp coriander powder
- 250 g water, if needed to thin sauce
- .5 tsp garam masala powder
- 1 tsp dried fenugreek leaves
- .25 cup chopped coriander leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Coriander: Chop speed 7/1 second. Set aside.
Mushrooms: Chop in half by hand, or if you don't mind them quite fine, chop 4 seconds on speed 7. Set aside.
Passata (if not pre-made): Puree about 150g of fresh or tinned tomatoes. Set aside.
Place the onions, ginger, and garlic into the bowl. Puree 20 sec/speed 8 or until a smooth paste results. Set aside.
Add oil, cumin seeds, bay leaves, cinnamon, cardamon, and cloves. Saute 5 minutes / speed soft / VAROMA or until they become aromatic.
Add the onion-garlic-ginger paste and heat until thick and golden; approx 10 minutes / speed 1 / VAROMA. This can be sped up by adding some salt.
Add passata and combine 10 sec / speed 1
Add turmeric, chilli, garam masala, and coriander powders. Cook 10 minutes / speed
"Gentle stir setting" / 100 degreesAdd the mushrooms and yogurt. Cook 20 minutes / reverse
"Gentle stir setting" / 80 degrees or until mushrooms are cooked. Add some or all of the water now if you want a thinner sauce.Mix in the fenugreek and coriander leaves (about 30 sec / reverse speed 1) and serve with rice or indian bread.
Preparing Ingredients
Onion Jam
The Curry
Tip
For the vegan yogurt you can substitute coconut milk or simply leave it out, however I recommend you make your own! I make my own vegan yogurt using the "yogurt" function on my machine. You can start a batch with store bought vegan yogurt or instead of adding the yogurt during the setup, you can just add the contents of 2 "dairy free" inner health plus (or similar) capsules.
For the dry fenugreek leaves, you can leave it out or substitute it with 1/2 tsp of fenugreek powder (added with the other powdered spices).
Original recipe from: //www.vegrecipesofindia.com/mushroom-curry-recipe-mushroom-masala/
Thermomix Model
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Recipe is created forTM 31
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Comments
I made this as a vegan option for a curry night. I did modify it a little as wanted something quite rich but followed most of the recipe and it turned out great. My husband thought the flavour was one that kept on giving with each bite. I did use 1 flat tsp chilli powder.
So, I used crushed tomatoes instead of passata. I also sew the cardamon pod together first with string to make them easier to retrieve later. I followed the recipe in the thermomix until it was time to add mushrooms. At this point I transferred all ingredients into my slow cooker. I used double the mushrooms - sliced and chunks, added 150g coconut milk , a little water but not much, 2 potatoes chopped but not too small). 1tsp garam masala extra. 2tsp vege stock (homemade). I cooked for a further 4 hours on high and added 1tspbrown sugar towards the end. It was a bit of extra effort to do this but the result was worth it in our opinion. If I was just cooking for home then I would most likely just give it a go as per the recipe but I wanted a more intense flavour. Coriander added as per recipe. The gravy was rich and full of flavour.
Glad you enjoyed it! I really loved it too, really worth the effort to put all the components together
Thanks so much for posting this recipe. It is sensational. I added a whole tin of puréed tomatoes and used Greek yoghurt. I also reduced the chilli. I will definitely make this again.