Garam Masala Sauteed Portobello Mushrooms in Porcini Cream Curry
- prep time30 min
- total time 65 min
- serves 6
The garam masala gives this dish its spiciness (not heat), so be sure either to make the garam masala in this cookbook or to buy a high-quality one that is darker brown in colour. Also check the ingredients if you purchase a garam masala; try to buy one that doesn’t list ground coriander. The coriander doesn’t go well with the mango powder when combined with the porcini cream curry. The portobello mushrooms in this recipe can be cut of left whole, according to your preference. Be careful not to allow the mushrooms to overcook when you sauté them, as they will continue to cook when you pour the hot curry over them. This dish tastes great with plain white rice or naan, both of which nicely soak up the flavours of the porcini cream curry. In fact, even a baguette goes very well with this dish.
Recipe by Meeru Dhalwala & Vikram Vij from Vij's Elegant and Inspired Indian Cuisine cookbook.