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Mushroom Medley in Potato Curry
Used with permission from D&M Publishers Inc
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Mushroom Medley in Potato Curry. Serves 6
1 1/2 lbs potatoes, unpeeled
5 cups water
1/2 cup cooking oil
1 Tbsp cumin seeds
3 Tbsp finely chopped garlic (9 medium cloves)
3 Tbsp finely chopped ginger
1 Tbsp salt
2 1/2 Tbsp ground coriander
1 Tbsp crushed cayenne pepper
1 tsp turmeric
2 1/2 cups buttermilk
6 oz mushrooms, chopped
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Instructions
- 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 saute for 1 minute.
- Reduce the heat to low, stir in potatoes and mix well.
- Increase the heat to medium-high, add the remaining 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.
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. Prep and cooking time 45 minutes plus 45 minutes to boil potatoes. Serve with Brown Basmati Rice or Spicy Cauliflower “Steak” or Spicy Pork Roast with Garlic
From the book Vij's at Home—Relax, Honey: The Warmth and Ease of Indian Cooking © 2010, by Meeru Dhalwala and Vikram Vij. Published by Douglas and McIntyre an imprint of D&M Publishers Inc. Photographs by John Sherlock. Reprinted with permission of the publisher.
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