Goan Mushroom Curry with Ladi Pav

Instructions

1. 1

   Prepare the Goan Masala Paste

   • In a dry pan over low-medium heat, roast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick for 2-3 minutes. Stir frequently until they release a rich aroma. Be careful not to burn them.
   • Transfer the roasted spices to a high-speed blender or grinder jar. Add the fresh grated coconut, garlic cloves, ginger, turmeric powder, and tamarind pulp.
   • Add about 1/4 cup of water and grind everything into a very smooth, thick paste. You may need to scrape down the sides and add a little more water, a tablespoon at a time, to facilitate grinding. Set this masala paste aside.
2. 2

   Sauté Aromatics and Masala

   • Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the finely chopped onion.
   • Sauté for 6-8 minutes, stirring occasionally, until the onions are soft, translucent, and have started to turn golden brown at the edges. This step is crucial for building the flavor base.
   • Add the chopped tomato and cook for another 4-5 minutes until it breaks down, becomes mushy, and you see oil separating from the mixture.
   • Add the prepared Goan masala paste to the pan. Sauté for 5-7 minutes, stirring continuously. The paste will darken in color and become very fragrant as the raw smell disappears.
3. 3

   Cook the Curry

   • Add the cleaned and sliced mushrooms to the pan. Mix gently to coat them thoroughly with the masala. Cook for 2-3 minutes, allowing the mushrooms to absorb the flavors.
   • Pour in 1.5 cups of warm water and add salt. Stir everything well to combine, ensuring the masala is fully integrated with the water.
   • Bring the curry to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes.
   • Cook until the mushrooms are tender and the gravy has thickened to your desired consistency. The oil may float to the top, which is a sign that the curry is well-cooked.
4. 4

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
   • Serve hot with steamed rice, Goan pao (bread), or chapatis.