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Sunday, February 15, 2015

Mushroom and Cherry Pepper Shahi Curry

"Shahi" Curries usually have a rich nutty base with mild spices blended layer by layer to add deep flavors.

Any vegetable can be used, or even home-made cottage cheese, paneer. Brussels sprouts, cauliflower, chayote squash, butternut squash, potatoes, and even ivy gourd (coccinia grandis) are wonderful vegetables to make this curry with.

Sweet red cherry peppers along with meaty cremini mushrooms and red onions makes this a perfect dish to serve with naan or brown basmati rice.


For the Masala Paste:
2 Tbsp roasted peanuts
2 Tbsp roasted cashews
1 Tbsp toasted sesame seeds
2-inch piece of Indian cinnamon bark
2 cardamom pods
1 start anise
1 teaspoon toasted poppy seeds
1 Tbsp cumin powder
2 Tbsp Tamarind concentrate (sold as Sour Soup Mix in Asian stores)
1 Tbsp brown sugar
1 teaspoon hot chili powder
1 teaspoon vegetable oil
1 Tbsp tomato paste
1 Tbsp ginger-garlic paste

Curry sauce:
¼ cup vegetable stock
1 Tbsp coconut oil (or ghee, if handy)
salt to taste
Mushrooms, onions, and cherry red peppers, chopped into chunks


  1. Combine the masala paste ingredients and grind to a fine paste
  2. Heat oil in a pan, saute the masala paste till oil separates; add tomato paste and saute a bit more
  3. Add the vegetables, and the rest of the curry sauce ingredients, cover and simmer till vegetables are done

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