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Mushroom Curry (Taridar Khumbi)

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The Indian market for mushrooms (khumbi) was negligible when we were growing up. It was an uncommon product in the market, and warnings of mushrooms being poisonous kept many people from eating them. As such, it was never really a big part of Indian cuisine.

In recent years, mushrooms have been going up the vegetable chain into the Indian kitchen.

My first real introduction to mushrooms was in the USA when I watched my brother-in-law, Carl, slice up some white button mushrooms and sauté them in butter with a dash of salt and cracked pepper. He served them for breakfast with bacon and fried eggs. The mushrooms were delicious.

I slowly incorporated them into my Chinese stir-fries, Western casseroles, and omelets. Mushrooms, I soon learned,  went well with Indian cuisine as well. I started fixing  Indian sabzis (sautéed veggies) like mushroom peas curry, mushroom bell pepper, mushroom and cabbage, and mushroom korma, etc.

This easy mushroom curry recipe goes well with rice or roti. It is tangy with a slight bite.

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Mushroom Curry (Taridar Khumbi)

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
An easy mushroom curry, tangy with a slight bite, that goes well with rice or a roti.

Ingredients

  • 8 oz white button or baby bella mushrooms (also know as cremini mushrooms, about 2 cups)
  • 2 medium bay leaves
  • 1 medium onion (sliced relatively thin, about 1 cup—if too long cut the slices in half.)
  • 1 stick cinnamon (or ⅛ tsp cinnamon powder)
  • ¼ tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • 1 small green chili, halved (or 1 dry red chili or to your taste)
  • 1 large tomato (chopped fine—about ¾ cup)
  • ½ tsp red chili powder (or to your taste)
  • 1 tsp cumin powder ( 2tablespoons  chopped  cilantro/ green coriander for relish )
  • ½ tsp tumeric powder
  • 1 tbsp ground cashew nuts (optional)
  • ¼ tsp gram masala
  • 1 tsp salt (or to your taste)
  • 1 cup hot water (or vegetable or chicken broth)
  • 3 tbsp oil
  • 2 tbsp chopped cilantro / green coriander (for relish)

Instructions 

To Prepare:

  • Gently wipe the mushrooms with a damp cloth to get rid of any grit.
  • Slice the mushrooms in half, then slice each half into 2 or 3 slices, depending on the size on the mushroom. Try to keep the slices even.
  • Set aside.

To Cook:

  • Heat 3 tablespoons of oil in a heavy-bottomed skillet or wok on medium heat.  
  • When hot, add the green chili until it begins to brown, about 30 seconds.
  • Now add in the cumin seeds. When they start to splutter, add the bay leaves and cinnamon stick, stir for about 30 seconds.
  • Now, add the onions. Sauté until almost golden. About 6-7 minutes.
  • Add the tomatoes and sauté for 4-5 minutes until the tomatoes are well blended.
  • Next, add the ginger-garlic paste, turmeric, red chili powder, and cumin powder.
  • Sauté for another 5 minutes until you see the oil surface.
  • Add the ground cashew nuts and garam masala. Sauté for about 2 minutes.
  • Now, add the sliced mushroom. Stir gently and well until the mushrooms are nicely coated and the oil starts to surface, approximately 5 minutes.
  • Add the cup of hot water or broth.  Stir. Let cook for 10 minutes, stirring occasionally.
  • Turn off the heat. Sprinkle one tablespoon of chopped cilantro. Stir and let sit for 5 minutes. Pour into a serving dish.
  • Garnish with remaining cilantro.
  • Serve with any style of rice or roti—pairs well with other flat breads like naan, paratha, or pita.

Notes

1. If you prefer to wash the mushrooms, you can, but let it drain and dry out a bit before you slice it.
2. If you want to add peas, add ¾ cup of tender peas during the last 10 minutes. You can also zap them for two minutes in the microwave and add them in the last 5 minutes.
3. If using cinnamon powder, add it when you add the other spice powders.
4. If you are allergic to nuts, omit the powdered cashew nuts or add a tablespoon of ground poppy seeds. Adding either of these thickens and lends a creaminess to the gravy.
 
Course: Vegetarian
Cuisine: Indian
Keyword: mushrooms, sabzi
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In Main Dishes

Lobia Lentil Curry (Black-Eyed Peas)

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Our second-youngest sibling is a picky eater. Not only that, she takes forever to finish her food! I recall a day when we sat chatting around the dining table. Aunt Dolly was visiting. She watched while my sister ate a banana. Finally, she said, “For goodness sake, finish that thing, you have taken 45 minutes already!” We all laughed at her exasperation! Today, I am fixing her lobia curry, one of the few lentils she enjoys.

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Lobia Lentil Curry (Black-Eyed Peas)

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
A delicious lentil curry made with black-eyed peas simmered in a tomato spicy sauce.

Ingredients

  • 2 cups dried black-eyed peas
  • 2½ tbsp cooking oil
  • 2 medium onions (peeled and chopped very fine)
  • 1 medium green Serrano chili (optional)
  • 2 tbsp tomato paste ( or 1 8 oz can tomato sauce)
  • 1 tbsp fresh ginger paste (or bottled)
  • 1 tbsp fresh garlic paste (or bottled)
  • 1 tsp cumin powder
  • ½ tsp tumeric powder
  • ¼ tsp red chili powder (more or less, according to your taste)
  • 4-6 cups water (or more, depending on the amount of gravy you want)
  • 2 tbsp chopped cilantro (fresh coriander leaves, for garnish)

Whole Spices

  • 1 large black cardamom ( )
  • 2 bay leaves
  • 2-3 cloves
  • 4 peppercorns

Instructions 

To Prepare

  • Pick and clean the black-eyed peas of any grit. Rinse well 4 times. Cover with 5 cups of water and soak overnight. When ready to cook, rinse through a sieve. 

To Cook

  • Heat oil in  4-6 quart cooking pot over medium heat. Add the whole spices, wait 30 seconds, stirring once or twice, and then add the onions. Sauté till ¾ brown, about 5-8 minutes.
  • Add the rest of the masala, garlic, and ginger. You can mix these all together with a little water before adding them to the pot. Stir for 2 minutes, scraping the bottom of the pan to ensure the ginger, garlic, and masalas don't stick and burn.  
  • Add the tomatoes and cook for another 2 minutes. Then add the black-eyed peas and water. Cover and cook until tender. Approximately 35-40 mins. If the water starts to dry up during the cooking process, add a little more hot water.
  • When nearly done, use the back of your ladle to mash some peas against the side of the pot to make a thicker gravy. Cook for another 3-5minutes.
  • Transfer to a serving bowl and garnish with the chopped cilantro. It tastes good with plain boiled rice or any Indian-style pilaf.

Simple Tadka / Tempering

  • A simpler tempering can be done with just:
     1 medium onion chopped,
    1 large tomato chopped
    ½ tsp turmeric
    1 tsp cumin powder  
    Chili powder to your taste.
    Sauté the onions and tomatoes, and then stir in the powders and pour the mixture into the boiled beans.  

Notes

You can boil the beans separately and then add to the onion-masala mix. You can also use canned beans. Rinse them before use. Since they are already cooked, it cuts the cooking time in almost half.
You can also use frozen black-eyed peas which, again, cook faster.
Cook them till they are soft but not mushy.
When using an electric or manual pressure cooker, I suggest  you cook the beans for less than the time indicated in the instruction booklet. When all the pressure is released, remove the lid and then return it to the stove top to simmer it for another 10-15 minutes until the beans are fully cooked, and the gravy has a nice consistency. If you do that, the beans don't end up a gooey mess. Once you start to gauge the cooking time in the pressure cooker,  you will not have to do that.    
Course: Main Course, Side Dish, Soup
Cuisine: Indian
Keyword: lobia, black-eyed peas, lentils
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Lauki Curry (Opo Squash Curry)

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I am standing in my mother-in-law’s kitchen with my hair up in a knot and my kaftan hitched up to my knees. It is summer and the monsoons are in full swing. The humidity makes me hot and sweaty, but I am the sous-chef for the day and dare not leave my post!

Since Mummy is on her own, she does not believe in keeping a cook and prefers to do everything herself, except for a domestic helper for sweeping, swabbing, and general help around the house.

I wash and peel the bottle gourd, cut it up into bite size bits, and then peel and chop the onions. Once the cilantro has been cleaned, we get started.

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Lauki Curry (Opo Squash Curry)

Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
A lightly spiced, fragrant, and tangy curry. Lauki can be sautéed, curried, mixed with lentils, and used in soups.

Ingredients

  • 1 medium lauki/opo squash
  • 1 medium onion (finely diced)
  • 1 large tomato (chopped finely)
  • 1 small dry red chili (or a fresh green Serrano chili, to taste)
  • 2 Tbsp ginger-garlic paste
  • 1 tsp turmeric
  • ¼ tsp red chili powder
  • ½ tsp cumin seeds
  • 1 tsp salt
  • 3-4 cups water
  • 1 Tbsp chopped cilantro (for garnish)

Instructions 

  • To prep your squash, wash it, and then cut both ends and peel the skin off with a vegetable peeler.
  • Slice the peeled squash in half. You can remove the seeds and any squishy pulp if these seeds are too large (as in older squash).
  • Now slice each half lengthwise, then across to form bite-sized cubes.
  • Heat oil over medium heat in a deep skillet or stock pot (need a lid).
  • Add the red/green chili until it turns dark, for about 30 seconds.
  • Add the cumin seeds, let them sizzle, and immediately add the finely diced onion. Do this quickly so that the cumin seeds don't burn.
  • Sauté the onions until they are medium brown (5-7 minutes).
  • Add the ginger-garlic paste along with the turmeric and chili powder. Stir.
  • Now sauté the mixture for about a minute or so, until you feel the ginger-garlic paste sticking to the bottom of the pan.
  • Add the chopped tomato. Continue to sautée for another 5-7 minutes until the tomatoes are well cooked and mushy.
  • Add the squash, stir, and sauté for approximately 2 minutes until the squash is nicely coated with the onion-tomato mixture (masala).
  • Add the water and salt. Stir, cover, and cook for about 20 minutes until the squash is fork-tender.
  • Pour into a serving dish and garnish with chopped cilantro.
  • Serve with boiled white or brown rice, roti, or as a side to a meal.

Notes

Adding more or less water can increase or decrease your gravy. 
 
Course: Vegetarian
Cuisine: Indian
Keyword: curry, lauki, opo squash
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In Main Dishes

Anda Curry (Egg Curry)

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Egg curry, a tangy blend of onions, tomatoes and spices that are used as a base for boiled eggs, was a good substitute for vegetarian guests at a luncheon or dinner party. My husband, an officer in the Air Force, lived on the base (the Air Force Station). So any party one had invariably numbered over twenty guests. Buffet-style meals were the way to go, and you catered for vegetarian and non-vegetarian guests.

Egg curry was also a quick go-to to stretch the meal for unexpected lunch or dinner guests.

You can make egg curries in several ways, depending on which state in India you live in. This is the Punjabi version of the various recipes out there.

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Anda ki Curry (Egg Curry)

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
A tangy blend of onions, tomatoes, and spices is a delicious base for boiled eggs—a good dish for vegetarian guests!

Ingredients

  • 6 eggs
  • 4 tbsp cooking oil
  • 2 medium Bay leaves
  • 2 green cardamom
  • 1 green chili, slit (more or less chili; optional—adjust to your taste)
  • 2 medium yellow or red onion (chopped fine)
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • ¼ tsp red chili powder (more or less chili powder; optional—adjust to your taste)
  • 2 medium tomatoes (pureed or 2 tbsp tomato paste)
  • ¼ tsp cinnamon powder
  • ¼ tsp clove powder
  • ¼ tsp pepper powder
  • 1 tsp salt (or to taste)
  • 2 cups warm water

Optional

  • 2 medium potatoes (quartered )

Garnish

  • ½ tsp garam masala (optional )
  • 2 tbsp fresh cilantro (coriander leaves) (finely chopped)

Instructions 

To Boil Eggs:

  • Lay the eggs at the base of a saucepan large enough to hold them. Add enough water to cover them by about 2 inches.
  • On medium heat, bring the water to a rolling boil. Turn off the heat. Set aside for 10 minutes.
  • After 10 minutes, transfer the eggs to a bowl of ice-cold water. Crack them slightly before immersing them. (It is easier to peel the eggs when they are cool).
  • Peel, rinse and wipe the eggs dry with a paper towel. With a toothpick, carefully poke a few holes around the egg. This allows the gravy to flavor the egg. Set the boiled and peeled eggs aside.

For the Curry

  • Heat the oil in a deep skillet or saucepan on medium heat. The oil should be hot, not smoking, or your spices will burn.
  • Add the Bay leaves, green cardamom, and slit green chilies. Stir it.
  • Add the finely chopped onion and sauté for about 7 minutes until golden.
  • Add the ginger/garlic paste, turmeric, chili powder, coriander powder, and cumin powder. Stir for a minute until the ginger sticks to the pan's bottom. Be careful not to burn the masala.
  • Add the tomatoes, cinnamon, clove, pepper powder, and salt. Cook, occasionally stirring, until the tomatoes are soft and the oil starts to surface—approximately 4-5 minutes.
  • Add 2 cups of water and bring to a boil.
  • Add potatoes to the tomato-onion mixture.
  • Lower heat to medium-high and simmer for about 10 minutes until you get a thick gravy and the potatoes are done. At this point, do a taste test for salt.
  • Add the eggs and let them simmer on low for another 7-10 minutes while gently rolling them around occasionally to absorb the gravy.
  • Add a little more hot water if the gravy gets thicker than you prefer. Be careful not to make the gravy too watery.
  • Spoon into a serving dish. You can leave the eggs whole or carefully split the eggs in half-length wise.
  • Garnish with chopped cilantro.
  • Serve with plain boiled rice or pilaf.
  • Anda Curry also tastes good with parathas or any flatbread. I like to have it with any kind of bread to dip in the gravy. It tastes amazing! 

Notes

The boiled eggs may be sautéed lightly all around to give it a bit of a crust. I prefer not to do so.
You can use whole cinnamon, cloves, and pepper instead of powders.   
If you are using tomato paste, just add it when the recipe calls for you to add the tomatoes. 
Mom would add potatoes to expand the dish because we loved curried potatoes or when we had extra guests (which was always a given!).
Course: Main Course, Vegetarian
Cuisine: Indian
Keyword: curry, eggs
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Channa Dal Curry (Split Chick Pea Curry)

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This dal curry is made out of the split chickpea (Bengal gram) with the husk removed. I sometimes use this lentil to make a simple soup by seasoning it with sauteed onions, bay leaf, turmeric, and cumin powder.

This dal was a must every time Biryani was fixed at home. To make the dal tastier, Mom would have Cook add the bones left over from the large cut of meat that was chopped up for the Biryani. Since I use boneless meat for the Byriani, I  add beef broth to give it a meatier taste, but it also tastes perfectly good just by adding water.

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Channa Dal Curry (Split Chick Pea Curry)

Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 6
A delicious healthy, nutritious lentil dish that you can serve as a main dish or side dish. It goes perfectly with Biriyani, any kind of pilaf, plain boiled rice, or flat bread.

Ingredients

  • 2 cups dried split chickpea dal (Sort for stones and grit, clean, and rinse. Soak the chickpeas for half an hour)
  • 4 tbsp cooking oil
  • 2 medium onions (chopped fine)
  • 1 medium green Serrano chili (chopped very fine)
  • 2 tbsp tomato paste (or 1 8 oz can tomato sauce)
  • 1 tbsp ginger paste (preferably fresh)
  • 1 tbsp garlic paste (preferably fresh)
  • salt (to taste)
  • 4 cups water (or more, depending on the amount of gravy you want)
  • 1 tbsp fresh green coriander (finely chopped for garnish)

Whole Spices

  • 1 large black cardamom
  • 2 medium Bay leaves
  • 3 cloves
  • 5 peppercorns

Masalas

  • 2 tsp coriander powder
  • 1 ½ tsp cumin powder
  • ½ tsp tumeric powder
  • ¼ tsp red chili powder (more or less, according to your taste)

Instructions 

Preparation

  • Sort for stones and grit, and clean, and rinse the chickpeas.
  • Soak for half an hour.

To Cook

  • Heat oil in a 4-6 quart pot over medium heat.
  • Add the whole spices and then add the onions. Sauté until the onions are ¾ brown. Approximately 8-10 minutes.
  • Add the ginger and garlic paste, then add all the masalas and stir a few minutes until fragrant. About 1-2 minutes.  
  • Add the chickpeas, water, and tomato paste. Partially cover and cook until nice and tender. Approximately 45 minutes.
  • When nearly done, mash some of the lentils against the side of the pot to make a thicker gravy.
  • Cook for another 10 minutes.
  • Pour into a serving dish and garnish with about a tablespoon full of fresh chopped cilantro.

Notes

1. You can substitute some of the water with vegetable, beef or chicken broth. Add additional water if necessary to get a thick soupy consistency.
2. You can also serve this dal with Biryani, any kind of pilaf, plain boiled rice, or flat bread.
3. You can boil the dal separately and then add it to the curry masala and let it simmer for 15 minutes to absorb all the flavors.
4. I like to use a pressure cooker to hasten the process.  
Course: Main Course, Non-Vegetarian
Cuisine: Indian
Keyword: Bengal gram, channa dal, curry
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Keema Curry (Ground Beef Curry)

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I stop by to see Mama and Dad. Mama is busy in the kitchen. My youngest sister and her hubby are driving down from Carmel-by-the-Sea, California, with their two little girls for a short visit. Mama is busy in the kitchen fixing dinner. She is fixing Keema Curry as my brother-in-law, in particular, is very fond of it. She does that with all her sons-in-law and kids when we visit, so we always look forward to Mama’s “specials” and to her spoiling us!

Keema is ground/minced meat that is fixed with traditional Indian spices. It goes well with most Indian meals, rice, and pilaf. It tastes good with any flat bread or fried bread like Pooris or Baturas.

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Keema Curry (Ground Beef Curry)

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4
A delicious non-vegetarian dish of minced/ground meat and aromatic spices tossed in a fragrant tomato sauce.

Ingredients

  • 1 lb ground lean beef (goat, lamb—see notes if using  80% fat free beef)
  • 1 medium Serrano chili (stem removed and slit in half—remove seeds for less chili heat)
  • 2 tbsp cooking oil
  • ¼ tsp garlic powder (or garlic salt)
  • 2 green cardamoms
  • 1 stick cinnamon (about an inch or ¼ tsp cinnamon powder)
  • 6 whole cloves (⅛ tsp clove powder)
  • 6 whole pepper corns (½ teaspoon pepper powder)
  • 1 medium onion (about ¾ cup when chopped fine or partially puree in a chopper )
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 3 medium Roma tomatoes (or 2 tbsp tomato paste or 2 tomatoes and 1 tbsp tomato paste)
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp red chili powder (more or less, to your taste)
  • 2 medium potatoes (scrubbed clean, peeled, and quartered into 8 cubes )
  • 1 cup fresh cilantro / coriander leaves (1 cup loosely filled cilantro/ coriander leaves, chopped fine)
  • 2 tbsp chopped cilantro / coriander leaves (for garnish)

Instructions 

  • In a medium stew pot, skillet or wok, add about a teaspoon of oil and swirl it around.
  • Turn the stove on medium heat, and when the oil is heated a bit, add the ground beef, breaking it into bits with the spatula.
  • Sprinkle the ground beef with about 1/4 teaspoon of garlic powder or garlic salt.
  • Braise the ground beef, occasionally stirring, until the fat separates, and the beef changes color uniformly and is no longer pink—about 15 minutes. Do not brown.
  • Turn off the stovetop. Drain excess fat. See notes.
  • Meanwhile, wipe the used pot of any traces of the ground beef and put it back on the stove on medium heat.
  • Add 2 tablespoons of oil.
  • Add the slit green chili, then the bay leaves, cardamom, cinnamon, cloves, and pepper. Let sizzle for 30 seconds. **If you are using any of them in powdered form, hold them for now.
  • Add the finely chopped onion and sauté for 8 minutes until ¾ brown.
  • Now add the ginger and garlic paste and sauté for a minute.
  • Add the turmeric, coriander, cumin, chili, and any of the whole spice powders you have decided to use.
  • Sauté for another minute until you feel the ginger sticking to the bottom of the pan and the oil starts to separate.
  • Now add the tomatoes. Stir and cook for another 6 minutes until the tomatoes begin to soften.
  • Add the chopped cilantro, and cook until the oil starts to surface once more. About 2-3 minutes.
  • Add the ground beef and stir well. Cook uncovered for 5 minutes, stirring occasionally.
  • Add 2 cups of water and the potatoes.
  • Add the salt and give it a few stirs.
  • Cover, reduce heat to medium-low, and cook for another 20 minutes, stirring occasionally. If the gravy has thickened too much, add a little more hot water.  
  • Check for salt in the last 5 minutes of cooking. At the same time, check on the potatoes to see if they are done.
  • To check, pierce potatoes with a skewer. It should slide through easily. If not, give it a few more minutes. Turn off the heat and let it sit for at least 5 minutes. Remember, potatoes cook a bit after you turn off the stove.
  • Transfer to a serving dish and garnish with the reserved chopped cilantro.

Notes

1. Serve with plain rice or pilaf, flatbreads, fried bread, or as part of a complete Indian meal.  
2. If you are using 80% fat-free beef, as I do sometimes, then before starting  to cook, prepare to strain the excess beef fat released when cooking. Do this by folding two paper towels together and placing them on the sieve. You will drain the ground beef and a pot underneath, of course, to catch the excess drip. This step is unnecessary if you are using lean beef or lean meats. All you need to do is sauté the ground beef for about 15 minutes and set aside until ready to add to the curry.  
3. If you would like to add peas, you can microwave a cup in a bit of water and add them to the ground beef in the last 5 minutes. Mama always said peas seem to retain their bright color if you do that rather than boil them with the gravy for 15 mins. You can do that, too, if you don't like using a microwave.
Course: Main Course, Non-Vegetarian
Cuisine: Indian
Keyword: beef,, curry, lamb, meat
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