Nilgiri Khumb Curry
This Nilgiri Khumb Curry is a vibrant, aromatic mushroom curry from the Nilgiri Hills, featuring a fresh green herb paste. It's a lovely way to enjoy mushrooms with a unique flavor profile.
Cook: 45 min · Serves 4 · Difficulty: Medium · Categories: Indian
Why this is good to eat
This curry is packed with fresh greens like cilantro and mint, which add plenty of vitamins and antioxidants. Mushrooms are a good source of B vitamins and selenium, and this dish is made with healthy cooking methods. It's a comforting, nutrient-dense meal.
Ingredients
- 500 grams button mushrooms
- 2 medium onions
- 4 medium tomatoes
- 2 green chilies
- 50 grams fresh ginger
- 8 cloves garlic
- 0.75 cup fresh cilantro
- 0.5 cup fresh mint leaves
- 0.25 cup fresh curry leaves
- 2 tablespoons raw cashews
- 0.5 cup plain yogurt
- 3 tablespoons ghee
- 1.5 teaspoons cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala powder
- 0.25 teaspoon red chili powder
- 1.5 teaspoons salt
- 0.5 cup water
- 2 tablespoons fresh cilantro
Instructions
- First, prepare the green paste. Wash 0.75 cup fresh cilantro, 0.5 cup fresh mint leaves, 0.25 cup fresh curry leaves, 2 green chilies, 50 grams fresh ginger (peeled and roughly chopped), and 8 cloves garlic. Put all these ingredients into a blender or food processor along with 2 tablespoons raw cashews and 0.5 cup water. Blend until you have a smooth, vibrant green paste. Set this paste aside.
- Clean 500 grams button mushrooms thoroughly. You can wipe them with a damp cloth or rinse quickly and pat dry. Cut the mushrooms into quarters. Peel and finely dice 2 medium onions. Wash and finely chop 4 medium tomatoes.
- Heat 3 tablespoons ghee in a large heavy-bottomed pan or Dutch oven over medium heat. Once the ghee is hot, add 1.5 teaspoons cumin seeds and let them sizzle until fragrant, about 30 seconds.
- Add the finely diced 2 medium onions to the pan. Cook the onions, stirring often, for 8-10 minutes, until they turn golden brown and softened.
- Stir in the green paste you prepared earlier. Cook this paste for 5-7 minutes, stirring continuously, until the raw smell of the ginger and garlic disappears and the paste darkens slightly.
- Add the finely chopped 4 medium tomatoes to the pan. Mix well and cook for another 5 minutes, pressing down on the tomatoes with the back of your spoon, until they soften and the oil starts to separate from the mixture.
- Lower the heat. Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon garam masala powder, 0.25 teaspoon red chili powder, and 1.5 teaspoons salt. Stir all the spices into the mixture and cook for 1 minute until fragrant.
- Stir in 0.5 cup plain yogurt, adding it slowly to prevent curdling. Mix well until the yogurt is fully incorporated and the sauce is smooth.
- Add the quartered 500 grams button mushrooms to the curry. Stir to coat the mushrooms evenly with the sauce. Cover the pan and let it simmer for 10-12 minutes, or until the mushrooms are tender and have released their juices.
- Remove the lid and check for consistency. If the curry is too thick, you can add a splash of hot water (about 0.25 cup). Stir gently and adjust salt if needed.
- Transfer the Nilgiri Khumb Curry to a serving bowl. Garnish generously with 2 tablespoons fresh cilantro. Serve hot with roti, naan, or steamed basmati rice.
Frequently Asked Questions
How do I make Nilgiri Khumb Curry?
You start by blending fresh herbs, chilies, ginger, garlic, and cashews into a green paste. Then, you sauté onions, cook the paste and tomatoes, add spices and yogurt, and finally simmer the quartered mushrooms in this fragrant sauce until tender.
How long does it take to make this recipe?
This Nilgiri Khumb Curry takes about 45 minutes of total cooking time, plus a little extra for prep like chopping vegetables and making the paste. It's a good choice for a weeknight meal or a weekend dinner.
How many servings does this recipe make?
This recipe is designed to serve exactly 4 people generously. If you need to serve more or fewer, you can easily scale the ingredients proportionally.
Is this recipe vegetarian?
Yes, this Nilgiri Khumb Curry is 100% vegetarian. It uses fresh mushrooms, vegetables, spices, and plain yogurt, with no meat, fish, or eggs, making it suitable for lacto-vegetarians.
Can I make this ahead of time?
You can definitely make this curry ahead of time. It often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.