Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Mushroom Medley in Potato Curry SHARE VIA: Facebook Twitter PinterestFrom VIJ’S AT HOMERelax, Honey The Warmth and Ease of Indian CookingBy: Meeru Dhalwala, Vikram VijDouglas & McIntyre This dish is an Indian soup that is eaten like a potato chowder, and because it is made with buttermilk, you get a good serving of calcium. Boil the potatoes and have them peeled and roughly mashed before you start making the curry, and chop the mushrooms so that the various varieties cook at the same time. We use a medley of shiitake, oyster and crimini mushrooms, but use whichever ones you prefer. Make sure you have a ladle and a whisk on hand for this recipe. Combine potatoes and enough of the water to cover them in a large pot on high heat and bring to a boil. Cover, reduce the heat to medium and boil for 45 minutes, or until potatoes are soft but not mushy when pierced with a knife. Drain potatoes and set aside to cool. Once potatoes are cool, use your fingers or a sharp knife to peel off and discard the skins. Roughly mash the potatoes using your fists or a potato masher. (Be sure to leave the potatoes a bit chunky, as you want some texture in the soup.) In a large heavy-bottomed pot, heat oil on medium-high for 45 seconds. Add cumin seeds and allow them to sizzle for 30 seconds. Add garlic and sauté for 1 to 2 minutes, or until golden. Stir in ginger and sauté for 30 seconds, then add salt, coriander, cayenne and turmeric, and sauté for 1 minute. Reduce the heat to low, stir in potatoes and mix well. Increase the heat to medium-high, add the 5 cups of water and stir thoroughly. Bring to a boil and reduce the heat to low. Pour buttermilk into a large bowl (or the same one in which you kept the potatoes). To prevent the soup from separating, use a ladle to spoon about 2 cups of the hot potato curry into the buttermilk. Whisk the mixture until it is well combined. Carefully spoon all of the buttermilk into the pot of curry. Using the whisk, mix well, and, stirring continuously, bring to a boil on low heat. Add mushrooms and cook for about 2 minutes, or until slightly wilted. Remove from the heat and serve immediately. Serves 6Prep & cooking time45 minutes + 45 minutes to boil potatoes 1 1 /2 lbs potatoes, unpeeled5 cups water1 /2 cup cooking oil1 Tbsp cumin seeds3 Tbsp finely choppedgarlic (9 medium cloves)3 Tbsp finely chopped ginger1 Tbsp salt2 1 /2 Tbsp ground coriander1 Tbsp crushed cayenne pepper1 tsp turmeric2 1 /2 cups buttermilk6 oz mushrooms, chopped Serve withBrown Basmati RiceSpicy Cauliflower “Steak”Spicy Pork Roast with GarlicIndian FoodRecipesVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.