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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.