Recipes
Mushroom Curry Recipe
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
for masala:
- 1 tsp coriander seeds / daniya seeds
- 1/2 tsp Jeera/ cumin seeds
- 1/4 tsp pepper / kali mirch
- 4 dried kashmiri red chili
for gravy:
- 3 tsp Oil
- 1 inch cinnamon stick / dalchini
- 1/2 tsp cumin / jeera
- 1 onion medium sized, finely chopped
- 1 tbsp ginger garlic paste
- 2 tomatoes pulped
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp Garam masala powder
- salt to taste
- 10 mushrooms sliced
- 1 cup Water add as required
- 1/4 cup Cashew Paste prepared with 5 cashews
- 2 tbsp Cream
- 2 tbsp coriander leaves finely chopped
- 1/2 tsp kasuri methi / dry fenugreek leaves crushed
Ingredients
for masala:
for gravy:
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Instructions
- firstly, dry roast coriander seeds, jeera, pepper and dried red chili.
- further blend to smooth powder and keep aside.
- now in a large kadai heat oil and saute cumin seeds, cinnamon stick.
- also add onions, ginger garlic paste and saute till they turn slightly golden brown.
- further add tomato pulp and saute till oil separates from sides.
- additionally add turmeric powder, garam masala powder, prepared masala powder and salt.
- saute on low flame for a minute or till masalas are cooked well.
- add sliced mushrooms and mix gently.
- cover and simmer for 5 minutes, or till mushrooms sweat.
- further add 1 cup of water and cashew paste.
- mix well. cover and simmer for 15 minutes, or till mushrooms cook completely.
- add cream, coriander leaves and kasuri methi. mix well.
- finally, serve mushroom curry with rice or roti.