Ingredients for Mushroom And Okra Curry
- Garlic Cloves
- Fresh Gingerroot
- Red Chilies
- Cold Water
- Vegetable Oil
- Coriander Seed
- Cumin Seed
- 1 teaspoon ground cumin
- Green Cardamom Pods
- Ground Turmeric
- 1 (14.5 ounce) can diced tomatoes (undrained)
- Mushroom
- 1 pound young okra
- Fresh Cilantro
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How to Make Mushroom And Okra Curry
- Remove the seeds from 6 green cardamom pods and grind them finely using a mortar and pestle.
- Set the ground cardamom aside.
- In a blender or food processor, combine 4 cloves garlic, 1 inch ginger (roughly chopped), 2-3 green chilies (adjust to your spice preference), and 3 tablespoons of water. Blend until completely smooth.
- Set the garlic-ginger-chili paste aside.
- Heat 2 tablespoons of vegetable oil in a large pan or pot over medium-high heat. Once hot, add 1 teaspoon coriander seeds and 1/2 teaspoon cumin seeds. Sizzle for about 30 seconds until fragrant.
- Add 1 teaspoon ground cumin, the ground cardamom (from step 2), and 1/2 teaspoon turmeric powder. Cook for 1 minute, stirring constantly.
- Add the garlic-ginger-chili paste, 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup water, 8 ounces cremini mushrooms (sliced), and 1 pound young okra (trimmed).
- Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 5 minutes.
- Uncover the pan and continue cooking for another 10-15 minutes, or until the okra is tender and the sauce has thickened slightly. Stir occasionally.
- Garnish with 1/4 cup chopped fresh cilantro before serving. Serve hot with steamed rice and your favorite Indian relish (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
2g
Carbs
5g
