This Achari Mushroom Fava Beans Curry is tasted so great, I couldn’t wait to share it. The spongy mushrooms soak up all the goodness and flavor of the spices and you can use just about any kind of mushroom – button, cremini, shiitake, portabella are all good here. This is also a very versatile dish that you can enjoy with plain steamed rice or naan or paratha.
A tasty, spicy dish of mushrooms cooked with panch phoran spices commonly used in Indian pickles. It’s a delicious flavor you will not be able to forget anytime soon. The base of this curry is tomato and red capcicum. This achari curry is well spiced but not necessarily spicy. You can easily adjust the level of heat by adjusting the amount of cayenne or red chili powder that you use. I used mild one.
I used frozen fava beans which is also known as Soybeans are one of the world’s most popular and versatile food crops. They are processed into a variety of food products, such as soy protein, tofu, soybean oil, soy sauce, miso, natto and tempeh. Soybeans are also eaten whole, including as immature soybeans known as edamame. Traditionally eaten in Asia, edamame is gaining popularity in Western countries, where it is typically eaten as a snack.
You could use other main ingredient instead of mushrooms. It is called achari, after all because of the pickling ingredients in the sauce. This curry is an aromatic, flavorful and tangy North Indian dish made with the same spices that are typically used to make Indian pickles, also known “Achar”. In Hindi, Achar means Pickle. The spices often used to make pickles such as the panch phoran and dried chillies used in this recipe.
Panch Phoran Spices & Red Capcicum Based Curry
This dish has got tangy, sweet, sour and spicy notes, and packs a punch with proper desi flavours. The achari masala doesn’t need pre-planning or a lot of effort to make. This is a tomato red capcicum puree based masala combined with Indian spices like whole red chillies, fenugreek seeds, whole coriander, cumin, fennel, mustard seeds or rai, turmeric powder, red chili powder. Make this on a weeknight or when you have guests over 🙂
List of Whole Masala
Dry red chilli – 2
Whole coriander seeds – 1 tbsp
Fennel seeds – 1 tbsp
Cumin or Jeera – 1/2 tbsp
Black mustard or Rai – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Tomato – 3
Red capcicum – 1
One green chilli
Mushrooms – 300 gms
Frozen soybeans – 1/2 cup
Finely chopped onion – 1 small
Grated ginger – 2 tbsp
Oil – 2 tbsp
Kalonji or Nigella seeds – 1 tbsp
Asafoetida or hing – 1/4 tsp
Turmeric – 1 tsp
Paprika – 1 tsp
Greek yogurt – 1 cup
Himalayan pink salt to taste
Few fresh coriander leaves
1.Dry roast the ingredients listed under List of Whole Masala on low flame for about 5 minutes till the spices release their aroma. Let them cool and grind to a powder using a mixer grinder.
2.Puree the red capsicum, tomatoes and green chilli together and set aside.
3. Heat oil in a heavy bottomed pan. Add kalonji or nigella seeds, asafoetida and saute for 10-15 seconds.
4. Add grated ginger and saute for 30 seconds, Then add chopped onions and cook till they turn slightly golden brown.
5. Add turmeric powder, paprika powder and add tomato capcicum green chiili puree with powdered whole masala (step 1) and 1/2 cup of water. Cook till the masala thickens and the oil separates and starts floating on the sides. This will take about 10 minutes on medium low heat.
6. After 10 minutes, add beaten greek yogurt with 1/.2 cup water , salt to taste and cook for another 10 minutes.
7. After 10 minutes add chopped mushrooms and mix them well. Cover and cook mushrooms till softens.
8. Add frozen soybeans and cook for 5 minutes on low heat. After 5 minutes turn off the heat add fresh coriander leaves. Transfer the Achari Mushroom Curry to a serving bowl and serve hot.
Categories: Lunch / Dinner