We love Indian food and they often have a mushroom curry on the buffet table at our favorite Indian restaurants. This is a recipe I’ve been cooking for some time now. In its original form, it appears in Neerja Matoo’s cookbook Kashmiri Cooking. I’ve made quite a few changes and this is how I prepare this dish. This is great with charcoal-grilled beef, lamb, chicken or your favorite curry recipe. This recipe is Atkins Induction friendly and suitable for Keto diets as well.
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INGREDIENTS: 2 c. mushrooms, wiped and halved (leave whole if small ones)
2 T. butter, unsalted
2 oz. slivered yellow onion
2 cloves minced garlic
¼ tsp. cayenne pepper
Pinch black pepper
½ tsp. my Garam Masala spice blend
Pinch Sharwood’s red-label Tandoori Spice (or regular mild curry powder if you can’t get this)
2 T. chopped fresh cilantro
¼ c. heavy cream
¼ c. chicken or beef broth/bouillon (preferably homemade)
DIRECTIONS: Wipe mushrooms clean. Halve them if large, otherwise leave whole. Set aside. Meanwhile, melt butter in non-stick skillet. Add onion, garlic and spices and cook over medium heat for 2-3 minutes. Add mushrooms and continue stirring/cooking until mushrooms are done (about 5 more minutes). Lower heat, add bouillon and cream. Simmer on lowest heat possible to slightly thicken.
NUTRITIONAL INFO: Serves 4, each serving contains: (this only serves 2 for hubby and I, we love it so!) 119 calories 11.5 g fat 3.45 g carbs, .7 g fiber, 2.75 g NET CARBS 1.88 Protein 33.6 mg. sodium