Sunday, 17 February 2013

Mushroom, Potato & Broccoli Curry

Here is a recipe for a colourful spicy dish to keep you warm through the cold, grey Berlin Winter. It is my own invention, but based on the curries you get in British Indian restaurants rather than the ones found on a German Indian menu. Not that there is anything wrong with German Indian cuisine, just that I prefer my curries a bit spicier (and also not to come sprinkled with emmental cheese nor be accompanied with Sauerkraut).

All the ingredients can be found in your local Supermarkt or Asia shop, and are as follows:

Ingredients for Mushroom, Potato and Broccoli Curry

Serves Two

2 tbsp vegetable oil or ghee
½ tsp mustard seeds (whole)
1 tsp coriander seeds
½ tsp fenugreek seeds
1 tsp cumin seeds

1 onion (~150g), peeled and thinly sliced into half or quarter moons
½ tsp turmeric, ground
150g mushrooms, scrubbed and sliced.

250g potatoes, peeled and roughly chopped
1 green chilli, de-seeded and finely chopped. (Leave seeds in for a hotter taste)
½ green pepper, de-seeded and sliced vertically into thin strips

1x400ml can of coconut milk
1 small stick of cinammon (or 1tsp ground cinnamon)
1 tsp cardomen pods, bruised

1 tbsp ground almonds
1 tbsp garam masala

80g broccoli, washed and broken into florets
14 cup (~25g) flaked almonds, roasted


You will also need to prepare some basmati rice or Indian flat-breads to accompany your meal.

The instructions are:

  1. Heat oil in a large pan.
  2. Add mustard seeds. When the seeds start to pop, roughly grind the coriander, fenugreek and cumin seeds with a pestle and mortar and add to the pan (or buy them in powder form and add with the turmeric at step 4). Gently fry the spices for about 30 seconds. Do not allow to burn or the spices will beome bitter.
  3. Add the thinly-sliced onion, and gently fry for two to three minutes until soft and just starting to brown.
  4. Stir in the turmeric and coat the onions.
  5. Add the cleaned and sliced mushrooms, and let softly fry for a further two minutes until tender.
  6. Whilst the mushrooms are softening, add the chopped chilli.
  7. Next add the green pepper and chopped potatoes. Put on the pan lid and let the vegetables sweat for five minutes.
  8. Add the coconut milk, cinammon and cardomen pods and bring to a light simmer.
  9. Stir in the ground almonds and garam masala, and let simmer, lidded, on a low heat for 30 mins.
  10. Add the broccoli florets, let them sit on the surface of the curry. Cook for a further 5 mins or so until the broccoli is a vivid green.
  11. Meanwhile, roast some flaked almonds in a dry, hot pan. Sprinkle over the broccoli just before serving. Throw on some coriander leaves to garnish, if you have any.

The finished result should look something like this (though maybe arranged on the plate a bit better):

Ta-daa! Looks almost good enough to eat!
There's a much better photo of it on my partner's food photography website: Julie Woodhouse photo of mushroom, potato and broccoli curry.

4 comments:

  1. Wonderful! Looks yummy!

    I have just one comment. I see that you have added the coriander seeds to the oil in the beginning. IMO when you do this, the remnants of the seeds get in the way of the food while chewing which is quite unpleasant. I would recommend you to add ground coriander(coriander powder) when you add the turmeric. That's how we usually do it. :)

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  2. Thanks for your comment Vinay, and yes, you are quite correct about the coriander seeds. What I forgot to write is that I ground the coriander seeds (and the cumin and fenugreek seeds) with a pestle and mortar before adding them. Or, as you rightly say, add finely ground coriander powder at the turmeric stage.

    Apologies to anyone who has followed this recipe and found it a bit too crunchy!

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  3. Thanks for the Tips you shared about Mushroom Curry. Mushroom is one of my favorite Dish. This week-end I planned to prepare this curry. I bookmarked your link & will re-visit soon. Read one more type of Mushroom curry http://jharaphula.com/tips-to-prepare-mushroom-kasoori-methi

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  4. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


    Simon

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