Recipe Kashmiri Mushrooms

[karadekoolaid]

Ingredients:
1 kg button or cremini mushrooms
20-30 gms ( about 2 tbsps) ghee, or vegetable oil
250 gms onion, julienned
50 gms sliced almonds
2 fresh green thai chiles , or 3 gms cayenne pepper (depending on your tolerance)
3 cloves garlic, minced
20 gms ginger, minced
5 gms (2 tsps) garam masala
5 gms (2 tsps) poppy seeds ( add more almonds if no poppy seeds available)
5 gms (2 tsps) cumin powder
6 gms (3 tsps) coriander powder
250 mls cream, or alternative
1½ tsps, (or to taste) salt
water
Chopped coriander leaf to decorate
Method:

• Wash the mushrooms, trim the stalks off and set aside
• Soak the almonds and poppy seeds in boiling water.
• Heat the ghee in a medium pan and add the onions. Cook on medium -low heat until soft. Avoid browning.
• Add the garlic, ginger and chiles. (If you are using chile powder, do not add at this moment). Cook until the raw flavour has gone - 2 to 3 minutes.
• Put the onion/garlic/ginger mixture, plus the soaked almonds/poppy seeds, plus the soaking water into a blender. Add a splash more water and blend to a paste.
• Put a little more ghee/oil into the pan and gently fry the mushrooms (whole) until they begin to release their water. Cook through for about 5 more minutes until much of the water has evaporated.
• Add all the spices (including chile powder, if you didn't use fresh chiles) and the salt. Stir for 30 seconds or so, then add the paste from the blender. Stir to mix and cok for five minutes.
• Now add the cream and mix well until completely incorporated into the sauce. Cook through until the sauce has thickened; taste for seasoning. Sprinkle with coriander leaf, and serve.