My husband is a wonderful cook, however, his repertoire is a little limited. To be completely honest, he can really only make chicken curry. Not that I am complaining, his curry is out-of-this-world, but a little variety never hurts! With that in mind, we signed up for an Indian cooking class at Rasoi (727 East Ave., Pawtucket, 401-728-5500).
It was the very best kind of cooking class there is, in my opinion. We watched the dishes being made while tasting various wine pairings and then, through no effort of our own, sat down to a large, freshly prepared meal! I thought it would be fun to share one of the recipes with you below! Let me know how it turns out!

Mushrooms Stewed in a South Indian Curry
*note: you could also use the base for cooking chicken or other meats and vegetables of your choice
Ingredients
Fresh mushrooms, 20-24, whole or diced depending on your likes
2 large onions, peeled and diced
Peeled ginger (2 inch piece, peeled and diced)
1/4 cup fresh cilantro
2 medium sized tomatoes, diced
10-12 cashew nuts
1 tbsp poppy seeds
1 tbsp melon seeds
2 tbsp plain yogurt
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tbsp cumin
1/2 tbsp garam masala
Olive oil
Directions
1. Chop ginger and garlic and puree into a chunky paste in a food processor. Clean and finely chop cilantro leaves in a separate bowl.
2. Separately, puree chopped tomatoes in a food processor. Then add red chili powder, coriander powder, cumin and a pinch of salt (to taste), mix well.
3. In a separate bowl soak cashew nuts, poppy seeds and melon seeds in hot water for ten minutes. Drain and grind to a fine paste.
4. Heat oil in a pan and add chopped onions. Saute until light brown in color. Add ginger and garlic paste and saute briefly.
5. Add the tomato and spice mixture and cook on medium heat until the oil separates. At this point your base is complete.
6. Now add mushrooms and saute on high heat for a few minutes.
7. Add the cashew paste and yogurt to the pan with a half of cup of water (this thickens your base). Bring to a boil and then reduce the heat.
8. Serve with a sprinkle of garam masala and chopped cilantro. Enjoy!
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