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Tuesday, 24 January 2012


Mushroom Curry


Ingredients
White button mushrooms- 1 packet( 200 gms)
Onion large( grind to paste)- 1 no
Tomato large( chopped)- 1 no
Green chilli( break into halves)- 2 nos
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 1 tsp
Coriander powder- 2 tbsp
Cumin powder- 1 tsp
Garam masala powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Oil- 3 tbsp
Cinnamon- 1" piece
Cardamom- 2 nos
Cloves- 4 nos
Curry leaves and Coriander leaves- few( to garnish)

Mushroom Gravy
Method
Clean and cut the button mushrooms into thick slices.
Heat oil in a sauce pan, when hot add the cinnamon, cardamom and cloves.
Fry the whole spices until the aroma rises.
Now add the ground onion paste and fry until the onion paste turns brown in color.
Add the ginger and garlic paste to the frying onion paste and sauté until the raw smell of ginger and garlic leaves.
Next add the chopped tomatoes, broken chilli, red chilli powder, coriander powder, cumin powder, garam masala powder and salt.
Fry until the tomatoes are mashed and the spice powders are cooked.
Now add the sliced mushrooms to the pan and stir well.
Mushroom will tend to leave some water, add some more water until desired consistency of the gravy is obtained.
Check the gravy seasoning, cover the pan with lid and cook mushroom gravy on low flame for 5 mins.
When the Mushroom Masala is done garnish with chopped curry leaves and coriander leaves.
Serve hot Mushroom Masala with Nan, Chapati, Jeera Pulao etc.

Mushroom Masala


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