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 Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Comments are closed.