Gorgon Nut Mushroom Cashew Curry

Ingredients :-
100 gram GORGON NUT
50 grams whole cashew nuts
200 grams button mushrooms, drained
Groundnut oil to shallow fry GORGON NUT
50 grams ghee
1 tsp cumin seeds
200 grams onions
1 and a half tsp ginger paste
1 and a half tsp garlic paste
2 tsp black peppercorns
100 gram yogurt
3 tbsp coriander powder
One and a half tsp Kashmiri chilli powder
1 tsp turmeric powder
One and a half cups tomato puree
Salt to taste
1/2 tsp cardamom powder
A quarter teaspoon of mace powder
1 tbsp lemon juice (or 1 tbsp honey)

Method :-

Soak the cashew nuts in a pan with lukewarm water and drain.
If using fresh mushrooms, slice off the earthy base of the stalks and wash to remove grit. Boil water, add 1 tbsp lemon juice, blanch for 5-6 minutes, drain and refresh in chilled water until ready to cook.
As for the gorgon nut, heat oil in a pan, add the seeds, shallow fry over medium heat until they puff up. Remove and reserve in a pan of water until ready to cook.

The vegetables: Peel, wash, and finely chop onions. Clean, wash and chop coriander.
Whisk yogurt in a bowl,add coriander, Kashmiri chilli powder, turmeric and whisk to homogenise.

Heat ghee in a pan,add cumin, stir over medium heat until it begins to pop, add onions, saute till translucent, add the ginger and garlic pastes and stir fry till the onions are golden. Add black pepper and stir for a few seconds.

Now add the mushrooms, fry for a few minutes, add the yogurt mixture, fry until the fat leaves the sides, add tomato puree and salt. Add one and a half cups of water, bring to a boil, reduce to low heat, add cashew nuts and GORGON NUT, cover and simmer, stirring occasionally for 8-10 minutes.

Uncover, sprinkle the mace powder & cardamom powder. Remove, add lemon juice (or honey if the tomatoes are too sour). Adjust the seasoning.

Remove to a serving dish and serve with phulka or tandoori roti.

For more information visit www.gorgonnut.com