Ingredients
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2 tbsp Sunflower oil
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1 tsp Cumin Seed
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12 Raw-cashew nutsroughly chopped
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2 Onionsfinely chopped
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2 Garlic Cloves
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1 tsp Ground coriander
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½ tsp Chilli Powder
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½ tsp Garam Masala
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½ tsp Turmeric
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2 tbsp Flour
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100 g Natural yoghurt
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250 ml Water
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3 Tomatoesfinely chopped
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400 g Chestnut mushroomsthinly sliced
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20 g Coriander leaves
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¾ tsp Salt
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¼ tsp Black pepper powder
Directions
If you are a curry lover, but you always keep making the same recipes , it might be time to try something different.
Healthy Indian Vegetarian!
Steps
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1
Done
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Heat the oil in a large pan over a medium to low heat. Add the cumin seeds, when they start to sputter, stir in the cashew nuts followed by the onions. |
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2
Done
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Cook for about 10-13 mins or until the onions become golden brown. Add the garlic and fry for a further minute. |
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3
Done
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Add the gram flour and remaining spices and stir fry for few minutes. |
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4
Done
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Stir the yoghurt and water together and add to the pan, a little at a time, stirring all the while. |
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5
Done
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Raise it up to a simmer then add the tomatoes. Cover the pan and simmer gently for 12 minutes. |
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6
Done
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Add the mushrooms, coriander leaves. Cover and simmer for a further 10-13 minutes or until the mushrooms are fully cooked. |
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7
Done
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Serve warm with rice or flatbreads. |
