Stuffed mushrooms in tomato curry, fresh mushrooms stuffed with farmer’s cheese (Indian paneer) and chopped greens that was seasoned with garlic and spices, were then roasted slowly in a dab of butter and then simmered away in a flavorful tomato curry. Did you just have foodgasm? If not, make this curry and I guarantee, you will have one when it hits your tongue!
There are recipes like these:
Punugulu (Vegan Rice Fritters)
And others (but I cannot list them all here, so hop over to the recipe index of you are looking for more).
Which come with a straight forward recipe. These do not come with the unknown factor. My grandparents made it, my parents made it and now, me. Hold your guns mr/miss! I am not in ant sane mind calling these recipes boring. They are extremely delicious, finger licking good and deserve every other praise from the food critic’s guide to appreciating food 😀 I only mean, that they are straight forward. I don’t need to rack my brains over whether the flavors go together or is the recipe replicate-able or even wonder if the result would be edible as I see it cooking away in my pan.
However, there are other recipes like these:
Lasooni Methi Paneer
These recipes do not come with a manual. To better put it, they are not even like the furniture from IKEA. Furniture from IKEA has a manual at least, however hard that manual might be to decipher! These, so called creative recipes are more like a blind fold test to the blogger in me. Like filming chopped in my very own kitchen. Errr… Let me rephrase it, filming a toned down version of chopped in my very own kitchen (because adding candy to my curry and ghost chilies in my lava cake everyday would drive my husband nuts!:D)..
The stuffed mushrooms curry is one such “creative” recipe of mine. Notice the quotes on the word, creative? Well, that is because the recipe emerges from “what’s remaining in my fridge” to “this turned out wonderful” to “Wow! Am I creative or what?!” 😛
Now that I have explained the thought process behind this creative genius called Stuffed Mushrooms curry, I will be signing off for the day leaving you drooling over your key boards/phones or whatever else. Here is the recipe for:
STUFFED MUSHROOMS in TOMATO CURRY
STUFFED MUSHROOMS IN TOMATO CURRY
For the stuffing
- 1 cup of crumbled Paneer (Farmer’s cheese)
- 1 cup of chopped Greens (any of choice, kale, or spinach or aragula or chard)
- 1/2 tsp of whole Peppercorns
- 4-6 Green chilies (optional)
- 1 tsp Coriander seeds (Dhaniya)
- 1 tsp Red chili powder
- 3-4 big cloves of Garlic
- Salt to season
For the curry
- 10-12 Mushroom caps
- 1 tsp Red chili powder
- 1 and 1/2 cup sliced Tomato
- 1/2 cup sliced Onion
- 1 bay leaf
- Salt to season
- 1/3 cup Coconut milk
- Wipe the mushrooms with a damp cloth, , destalk them and set them aside.
- Use your hands to crumble the paneer (farmer’s cheese). If you find that the paneer is tough to crumble, submerge it in boiling hot water for about 5 minutes and then crumble it.
- Heat a tsp of oil, add one bay leaf, sliced onions and tomatoes and cook till they turn soft. When they are almost done, add 1 tsp of red chili powder, salt and turn the heat off. Let it cool down.
- Meanwhile, grind all the ingredients meant for the stuffing (except the oil, greens and cheese) to a coarse paste using a mortar-pestle or spice grinder.
- Heat a tbsp. of oil in the pan and the ground spice mixture. Sauté for a minute or two, then add in the greens.
- Continue the sauté process for another minute just until the greens shrink slightly and then then add in the crumbled farmer’s cheese (paneer).
- Add some salt to season the stuffing, mix well and turn off the heat. Transfer it into a bowl.
- Heat up another tsp of oil in the same pan and throw in the cleaned mushroom caps. Give them a quick toss for a minute or two until they soften slightly and start turning golden in patches. You can skip this step but I like my mushrooms well done. So I cook them here lightly and finish the process while simmering the curry.
- Grind the tomato-onion mixture to a smooth puree.
- Stuff the mushroom caps with a generous amount of the cheese mixture.
- Heat up a tsp of oil (or ghee) in a pan, and the tomato-onion puree in and let it cook for half a minute. Now add a small quantity of water (upto 1/8 cup) if required. Place the mushrooms in carefully, cover and let it cook for about 3-5 minutes until the mushrooms are soft.
- Lastly, turn the heat to low, pour in the coconut milk. Cover and let it cook on low heat for a minute before turning the heat off.
- The stuffed mushrooms curry is ready to be served with bread or rice of choice.
The green chilies listed for the stuffing is optional. The idea behind this curry is to keep the stuffing spicy with bold flavors which seeps into the mushrooms while the tomato curry offers a blank canvas for the spicy boats. But, you can adjust it to suit your desired spice levels.
You can use cream instead of coconut milk to make the curry more velvety.