Tag Archives: Vij’s at home

Vij’s Mushroom Medley in Potato Curry

Curry lovers, this is delicious. The buttermilk gives it a slightly tangy flavour but if you love mushrooms and if you love curry this is the meal for you.

Serves 6
Prep time 45 minutes + cooking potatoes 45 minutes
11/2 lbs potatoes peeled and boiled
1/2 cup cooking oil
1 tbsp cumin seeds
3 tbsp finely chopped garlic
3 tbsp finely chopped ginger
1 tbsp salt
21/2 tbsp coriander
1 tbsp crushed cayenne
1 tsp turmeric
5 cups water
21/2 cups buttermilk
6 oz mushrooms (I used oyster, crimini, shiitake and white)

Method
Boil peeled potatoes and set aside. Roughly break up the potatoes so there are still fairly large pieces…not too big and not too small!

In a large heavy-bottomed pot, heat oil on medium high for 45 seconds. Add cumin seeds and allow them to sizzle for 30 seconds. Add garlic and saute for 1 to 2 minutes, or until golden. Stir in ginger and sauté for 30 seconds, then add salt, coriander, cayenne and turmeric and sauté for 1 minute. Reduce the heat to low, stir in potatoes and mix well. Increase the heat to medium high, add water and stir thoroughly. Bring to a boil and reduce to low.

Pour buttermilk into a large bowl. To prevent the buttermilk from separating in the soup, use a ladle to spoon about 11/2 cups of the hot potato curry into the buttermilk. Whisk the mixture until it is well combined. Carefully spoon all of the buttermilk into the pot of curry. using the whisk, mix well and stirring continuously, bring to a boil on low heat. Add mushrooms and cook for 2 minutes, or until slightly wilted. Remove from heat and serve.

Notes: I wanted to make this for 2 people so I used only 3 potatoes and half the water. I also substituted yogurt for buttermilk and it was still delicious. I served this with rice, poached salmon in curry coconut sauce and beet greens sautéed in ginger, lemon and cumin.

This recipe is from Vij’s, At Home, Relax, Honey .This is a great cookbook full of helpful tips as well as vegetarian, meat and seafood recipes.

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Filed under Asian - Curries, Recipes, Soups

Vij’s Mung Beans in Coconut Curry with Tomato and Onion Chutney and Beet Greens Sauteed in Ginger, Lemon and Cumin

It turns out that you can, in fact, teach an old dog new tricks. This year for my birthday I received a copy of Vij’s at Home: Relax, Honey which I promptly was going to return as I’m loyal to only one Asian cookbook and have been for years and that’s the  All Asian Cookbook by Jacki Passmore.

Anyways, in pursuit of open-mindedness I cracked the spine and made dinner combining Mung Beans in Coconut Curry along with Beet Greens sautéed in Ginger, Lemon and Cumin with a little side of Tomato and Onion Chutney. I tried to make the Tamarind Chutney but failed miserably. I actually loved it when I tried it at a friend’s house but something went drastically wrong when I made it. Continue reading

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Filed under Asian - Curries, Recipes