Mushroom Curry
Ingredients
- 14-15 Mushroom
- 1 cup Onion chopped
- 4-5 Garlic Clove
- 1 cup Tomato chopped
- ½ inch Ginger chopped
- 4 tbsp Oil
- 2 Cloves
- 8-10 Black Pepper Corn
- 1 Small Cardamom
- 1 tsp Dry Fenugreek Leaves
- Turmeric Powder
- Red Chilli Powder
- Cumin Powder
- Coriander Powder
- Kashmiri Red Chilli powder
- Salt
- ½ cup Milk boiled
Instructions
- Wash and cut each mushrooms in four pieces and keep them aside.
- Crush black pepper, cloves and small cardamom and keep it aside. Crush ginger garlic in mortar pestle or you can grate them and keep them aside.
- Heat wok or kadai on medium high heat and add oil. As the oil gets hot add crushed pepper, cloves and cardamom.
- Now add chopped onions, stir and add salt. Cook till onions are brown in color. Saute them after every few minutes to avoid burning.
- Once onions turns brown add Kashmiri lal mirch and turmeric powder.
- Mix them well and add tomatoes. Saute, mix and cover the kadai and let the tomatoes become soft and cook till masala starts loosing oil.
- Keep stirring after every few minutes as we are cooking on high heat and masala may burn fast.
- Once masala starts loosing oil add kasoori methi, red chilly powder, coriander powder and cumin powder.
- Mix them well. And slowly add milk and keep stirring otherwise milk will curdle. Cook till masala stars loosing oil again.
- Now add chopped mushrooms mix well, cover and cook mushrooms with spices till they become little soft.
- Now add very little water or no water as required. Mushroom masala is ready to serve.
Video
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