4 Servings 20 min Cook
3 Cup, pieces or slices Mushrooms
2 Medium (2-1/2" dia) Onions
2 Medium whole (2-3/5" dia) Tomatoes
1/3 Cup Cashew Nuts
2 Cloves, minced Garlic
1 Tbsp Ginger Root
1/2 Tsp Chili Powder
0 Tsp, ground Cumin
0 Tsp Coriander Seed
0 Tsp Cinnamon
1 Tbsp Olive Oil
1 Tbsp Fresh Cilantro
2 Cup Water
1 Cup White Rice
1 Dash Salt
Cook rice in a rice cooker or stovetop according to package directions.
While rice is cooking, begin making Mushroom Curry by soaking the cashew nuts in half a glass of warm water for 5- 10 minutes.
Grind the cashews to a fine paste using a blender, food processor, or mortal and pestle.
Set the cashew paste aside.
Place a wok or fying pan on medium heat.
Add 1/3 of oil in pan.
Stir fry the mushrooms for 2-3 minutes.
Set the mushrooms aside.
Add remaining oil into pan.
Add the chopped onions and and fry till they become browned.
Grate in the minced ginger and garlic and saute till the raw smell disappears, careful not to burn.
Add the tomatoes & red chili powder.
Saute till the tomatoes till they become soft and pulpy.
Add salt to taste and mix well.
At this stage, add the cashew paste.
Saute it for 2-3 minutes.
Add water to get the desired consistency.
Let the onion tomato and cashew gravy simmer for 3-4 minutes.
Finally add the cooked mushrooms and remaining spices.
Let it simmer for 1-2 minutes.
Adjust salt to taste.
Serve curry on top of rice.