Almond and Cashew Nut Mushroom Curry
This Almond and Cashew Nut Mushroom Curry is a North Indian delicacy that brings together the earthy richness of mushrooms with the nutty depth of almonds and cashews. This high-protein, vegetarian curry is perfect as a comforting side dish, balancing subtle spice with creamy texture, making it an ideal accompaniment to pulao or parathas. Enjoy the unique combination of mushrooms simmered in a rich, nutty gravy that is sure to impress at a family dinner or dinner party.
| Recipe Name | Almond and Cashew Nut Mushroom Curry |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 4 |
| Cuisine | North Indian |
| Course | Side Dish |
| Diet | High Protein, Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Button Mushrooms | 500 grams, quartered or whole |
| Onion | 1, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| Green Chilies | 2, finely chopped |
| Sesame Seeds (Til) | 1 tablespoon |
| Poppy Seeds | 1 teaspoon |
| Almonds | 5 |
| Cashew Nuts | 5 |
| Black Pepper Powder | 1/2 teaspoon |
| Sunflower Oil or Butter | As needed for cooking |
| Garam Masala Powder | 1 teaspoon |
| Coriander (Dhania) Leaves | 1 handful, chopped |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 6 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Fats | 16 g |
| Sodium | 450 mg |
| Vitamin C | 15 mg |
| Calcium | 40 mg |
| Iron | 1.5 mg |
Instructions
-
Prepare Ingredients
Gather all ingredients and keep them within reach. This helps streamline the cooking process and ensures smooth preparation. -
Make Onion-Ginger-Garlic Paste
In a food processor, blend the onion, ginger, green chilies, and garlic until smooth. Set this paste aside. -
Prepare Almond-Cashew Paste
In the same food processor, blend the almonds, cashew nuts, sesame seeds, and poppy seeds, adding a small amount of water as needed to form a smooth, thick paste. Set aside. -
Sauté Onion Paste
Heat a teaspoon of butter or oil in a heavy-bottomed pan over medium heat. Add the prepared onion-ginger-garlic paste and sauté until the raw aroma fades, and the mixture turns slightly golden. -
Add Spices
Sprinkle in the black pepper powder and garam masala, stirring well to ensure the spices coat the onion mixture evenly. -
Cook Mushrooms
Add the mushrooms to the pan along with a pinch of salt. Stir-fry them until they start to soften and release their natural juices. This will take about 5–7 minutes. -
Combine with Nut Paste
Add the almond-cashew paste to the pan, along with approximately 1/2 cup of water. Stir well to combine everything into a creamy, unified sauce. Adjust salt and spice to taste at this stage. -
Simmer and Thicken
Let the curry come to a gentle boil, then reduce the heat and simmer until it thickens to your preferred consistency. Add a little more water if you prefer a thinner sauce. -
Finish with Coriander
Once the curry reaches the desired consistency, remove it from the heat. Garnish generously with chopped coriander leaves for a fresh, herbaceous touch. -
Serve and Enjoy
Serve this Almond and Cashew Nut Mushroom Curry hot with Broccoli Pepper Pulao, parathas, or any flatbread of your choice. It’s also a fantastic option for gatherings, offering a crowd-pleasing dish with a unique nutty taste and luxurious texture.
This dish, with its rich blend of nuts and spices, will add a touch of elegance and depth to any meal!
