Mushroom badaami is a mushroom tomato almond based curry. A finger licking gravy goes well with rice and Indian flatbreads.
It is has been a while since I updated my blog. I was under the weather for past few days. I am gradually getting back to normal and guess what, I lost 2 lbs 🙂 Isn’t that nice. I think that is the only good thing about falling sick 😮 These past few days, I did not cook much and what ever I cooked wasn’t very exciting to share with you all.
However, there is this one recipe I have been drooling over, ever since Harini posted the recipe for Mushroom Badaami. Mushroom being one of my favorite vegetables, I couldn’t wait to try it out. I followed her recipe with minor changes to adjust to my liking and for convenience.
If you like mushroom curry, you may also like chili yogurt mushroom. Mushroom bell peppers is my go to recipe and mushroom fry is equally tasty.
Mushroom Badaami Recipe
Mushroom Badaami ~ Mushrooms in Almond Gravy
Ingredients
- 2 tablespoon Oil
- 1 medium sized Onion Chopped or ¾ cup Chopped Onion
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Coriander Powder
- 1 ½ teaspoon Chili Powder adjust to taste
- ½ teaspoon Turmeric Powder
- Salt to Taste
- 2 medium sized Tomatoes Pureed or 1 cup Tomatoes Puree
- 10 oz white Mushrooms diced
- ⅓ – ½ cup frozen Green Peas
- 12-16 Roasted Almonds
- Cilantro for Garnish
Instructions
- Soak almonds for at least 15-30 minutes to remove the skin. One could use store bought blanced almonds. I ran out of blanched almonds and instead used roasted almonds .
- Grind almonds to a fine paste. If using pre-blanched almonds, make a fine powder of it.
- Blanch tomatoes to make a puree. In boiling water add tomatoes and let them sit for about 1-2 minutes. Once the skin starts to peel off, remove from water and peel it. Be careful, while peeling the skin, tomatoes could be hot. Puree the tomatoes in a blender or a food process.
- Heat oil in a pan and saute onions until translucent.
- Add ginger garlic paste and saute for another minute until the raw flavor of ginger is gone.
- Add the coriander powder, turmeric powder, chili powder and salt. Mix until well incorporated.
- Add tomato puree and saute for about 5-10 minutes on medium – medium high flame until oil separates.
- Add mushrooms and green peas, cover and cook for few minutes until spices are well coated.
- Add almond paste/powder and mix well. Add water to required consistency and cook until mushrooms are fully cooked.
- Garnish with cilantro and serve with rice or roti or poori.
Notes
- I use frozen Green Peas from the Indian store. These peas taste similar to the peas we get in India and are not very sweet, like the peas that we get at regular grocery stores.
- I made tomato puree from scratch but you can use chopped tomatoes instead.
varsha says
Wow..Thats one droolable dish..I simply loved it..thanx a lot..:)
Priti says
That’s a wonderful combo…looking so delicious…gud one
Lisa says
Glad you’re feeling better – and now you get the fun of eating whatever you want for a few days!
sagari says
almond and mushrooms ,very differnt combo ,,looks so yummmmm
Sunshinemom says
I am so glad you enjoyed the recipe – this is the only way I could serve you my food;). The use of roasted badam must have lent a nice flavor to the curry! Nice picture too:)
Athisaya Divya says
Mushrooms suit any gravy..Nice idea to combine badam n mushrooms.
rachel says
I had bookmarked harini’s recipe as well…Great entry and thanks.
Sujatha says
Gravy looks appetizing.. I can imagine the almond flavour.. hmm, yummy! Hope you are doing ok now.. 🙂