Mushroom Badaami ~ Mushrooms in Almond Gravy
Mushrooms badaami is a mushroom curry cooked in tomato almond base.
Servings 4
Calories
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.