Recipe Himalayan Mushrooms


4 Aug 2021
Local time
2:00 AM
Caracas, Venezuela
500 gms whole button mushrooms
2 tbsps butter or ghee
50 gms almonds or cashews
1 medium onion, diced
1/2" piece of ginger,minced
2 cloves garlic, minced
1/2 tsp Kashimiri chile powder
1 tsp poppy seeds
1 tsp cumin powder
11/2 tsps coriander powder
1 tsp salt
1 tsp garam masala
100 mls natural yoghurt
50 mls water

  • Put the butter/ghee into a large pan and heat until it melts.
  • Grind the almonds/cashews to a powder.
  • Add the onions and the mushrooms and cook on medium/low heat until the mushrooms begin to release liquid and the onions start to brown.
  • Now add the ginger and garlic and stir for 1-2 minutes.
  • Add the chile powder, poppy seeds, cumin powder and coriander powder and stir once or twice
  • Add the almond/cashew powder and the salt and mix well. Turn off the heat.
  • Beat the yoghurt with the water, and once the mixture in the pot has cooled down a bit, add slowly to the masala. Cook for about 10-15 minutes, until the sauce thickens a bit, adding a bit more water if the sauce is too thick.
  • Add the garam masala and mix well. Cook for another few minutes and serve
My hubby reminded me that we actually have a pasty that uses a yoghurt pastry.

Recipe - Aromatic Vegetable Pasties with yoghurt pastry

It does seem that I never did find a photo. I might have to make them again. They'll be handy whilst out walking over the next week. Make a nice change from rice rolls
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