A super simple dish you won't regret serving with your next Indian curry: http://buttoni.wordpress.com/2010/0...ushrooms-hedar/

We love Indian food and they often have a mushroom curry on the buffet table at our favorite Indian restaurants. This is a recipe I’ve been cooking for some time now. In its original form, it appears in Neerja Matoo’s cookbook Kashmiri Cooking. I’ve made quite a few changes and this is how I prepare this dish. This is great with charcoal-grilled beef, lamb or chicken and is Induction friendly.

INGREDIENTS:

2 c. mushrooms, wiped and halved (leave whole if small ones)
2 T. butter, unsalted
2 oz. slivered yellow onion
2 cloves minced garlic
¼ tsp. cayenne pepper
Pinch black pepper
Pinch turmeric
½ tsp. my Garam Masala blend: http://buttoni.wordpress.com/2009/0...an-spice-blend/
Pinch Sharwood’s red-label Tandoori Spice (or curry powder)
2 T. chopped fresh cilantro
¼ c. heavy cream
¼ c. chicken or beef bouillon

DIRECTIONS: Wipe mushrooms clean. Halve them if large, otherwise leave whole. Set aside. Meanwhile, melt butter in non-stick skillet. Add onion, garlic and spices and cook over medium heat for 2-3 minutes. Add mushrooms and continue stirring/cooking until mushrooms are done (about 5 more minutes). Lower heat, add bouillon and cream. Simmer on lowest heat possible to slightly thicken.

NUTRITIONAL INFO: Serves 4, each serving contains: (this only serves 2 for hubby and I, we love it so!)

119 calories
11.5 g fat
3.45 g carbs
.7 g fiber
2.75 g NET CARBS
1.88 Protein
33.6 mg. sodium