Mushroom & Peas Curry In Bread Bowl.
A few years ago, we loved a joint in Pune that served delicious bunny chow but eventually it shut down. In this the bread is cut and scooped from top for it to look like a bowl and then it’s filled with curry of choice. Oh when the curry seeps into the bread as you take bites of it, if only the burst of flavours and textures could be explained in words. By the way I made my own whole wheat & oats bread for this, but you can opt to use any store bought bread of choice.
Recipe for mushroom curry – Serves 4
Ingredients –
350 gms mushrooms
2+2 tbsp olive oil
Salt and red chilli powder to taste
3 small onions
3 medium tomatoes
7-8 cloves garlic
1.5 inch ginger
3 green chillies
1/4 cup water
1 inch cinnamon stick
4 cloves
1 black cardamom
3 small cardamom
6-7 whole black peppercorns
1/2 inch mace
1 tsp cumin seeds
1 bay leaf
1/2 tsp turmeric powder
1.5 tsp each – red chilli powder, coriander powder, roasted cumin powder
1/2 tsp garam masala
300 ml coconut milk
1/3 cup frozen or boiled green peas
1/4 tsp kasuri methi
Method –
Clean and chop 350 gms mushrooms into thick slices. Drizzle olive oil, sprinkle a bit of salt and red chilli powder and roast in a preheated oven at 175 C for 4 mins. Toss them and re-cook for another 3 mins.
In a blender, blend together – 3 small onions, 3 medium tomatoes, cloves of garlic, 1.5 inch ginger, 3 green chillies, 1/4 cup water.
Heat 2 tbsp oil in a heavy bottom pan, add and sauté until fragrant – 1 inch cinnamon stick, 4 cloves, 1 black cardamom, 3 small cardamom, 6-7 black peppercorns, 1/2 inch mace, 1 tsp cumin seeds, 1 bay leaf.
Add the onion and tomato paste, mix well, cover and cook for 5-6 mins on medium high flame.
Uncover and cook for another 6-8 mins or until it releases oil. Turn the flame on slow and let it cook for another 2 mins.
Add the spices – 1/2 tsp turmeric powder, 1.5 tsp red chilli powder, 1.5 tsp coriander powder, 1.5 tsp roasted cumin powder, 1/2 tsp garam masala. Mix.
Add 300 ml coconut milk. Mix. Add water as per desired gravy consistency. Add salt.
Mix in mushrooms and 1/3 cup frozen or boiled peas. Add kasuri methi.
To serve – cut the top of the bread to make a makeshift bowl, pour the gravy and garnish with chopped coriander leaves.
Enjoy!
If you like this foxtail millet bowl with chickpea paneer curry recipe, let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
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