Kashmiri Mushroom Curry with Lavasa Bread

Instructions

1. 1

   Sauté the Mushrooms

   • Heat 1 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the halved mushrooms and sauté for 5-7 minutes until they release their moisture and become lightly browned. This step develops their flavor.
   • Once browned, remove the mushrooms from the pan and set them aside.
2. 2

   Prepare the Yogurt Base

   • In a mixing bowl, whisk the room-temperature curd until it is completely smooth and creamy.
   • Add 1/2 cup of water, saunf powder, sonth powder, Kashmiri red chilli powder, and turmeric powder to the whisked curd.
   • Whisk vigorously until all the spices are fully incorporated and you have a smooth, lump-free slurry. This is a crucial step to prevent the curd from splitting.
3. 3

   Temper Spices and Cook the Gravy

   • In the same pan, heat the remaining 2 tbsp of mustard oil over medium-high heat until it just begins to smoke. Immediately reduce the heat to the lowest setting.
   • Add the cloves, green cardamom, black cardamom, and hing. Sauté for 30 seconds until the spices become fragrant.
   • Turn the heat to its absolute lowest. Slowly and carefully pour the yogurt mixture into the pan, stirring continuously and vigorously with a whisk or spoon.
   • Continue to stir without stopping for 2-3 minutes until the mixture is well-heated and starts to bubble gently. This prevents the yogurt from curdling.
   • Once the gravy is stable, add the salt and mix well.
4. 4

   Simmer and Finish

   • Bring the gravy to a gentle simmer over low heat. Cover the pan and let it cook for 8-10 minutes, stirring occasionally.
   • The gravy is cooked when it thickens slightly and you see specks of oil separating at the edges.
   • Add the sautéed mushrooms back into the gravy. Stir to combine and simmer for another 5-7 minutes, allowing the mushrooms to absorb the flavors.
   • Sprinkle the garam masala over the curry, give it a final stir, and turn off the heat.
   • Let the curry rest for 5 minutes before serving to allow the flavors to meld.