Its been long since I posted a recipe on my blog. But I was working on something interesting. All my coming up recipe posts from now would be accompanied with video recipes which I post on YouTube. So now you all can enjoy watching the recipes, making it easy for you all to understand the recipe better and prepare delicious food.
This recipe is a mushroom curry made in a spicy Indian gravy. And it goes very well with chapati, phulkas and poori. The recipe is very basic and all the ingredients used are easily available in every Indian kitchen.
The recipe requires tomato paste/puree and you can check how to make it in the video below. If you are preparing the recipe in a non-stick pan then you might require to add less amount of oil than what is being used in the below recipe.
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Prep Time : 10 mins
Cooking Time : 30 mins
Spice Level : Medium
- 200 gms mushrooms
- 1 cup onion
- 5-6 garlic cloves
- 1 inch piece ginger
- 2 green chilli
- 2 cardamom
- 3 cloves
- 1 inch cinnamon stick
- 2 tomatoes or 1/2 cup tomatoes
- 2 tbsp coriander/dhaniya powder
- 1 tsp cumin/jeera powder
- 1/2 tsp red chilli powder
- 1/2 tsp haldi/turmeric powder
- 1 tsp kasuri methi
- 1/2 tsp garam masala powder
- 2 tbsp fresh cream
- 2 cups water
- 3 tbsp oil
- salt as per taste
- 1 tsp freshly chopped coriander leaves
- Heat a pan and add 1 tsp oil. When the oil is hot add the sliced mushrooms and sauté.
- After 2-3 mins of sautéing you will see mushroom releasing out water. Keep cooking the mushrooms while stirring occasionally till the water completely evaporates. You will observe the colour of the mushrooms turn to brown. Sauté for a minute then remove the mushrooms into a bowl and keep aside.
- Grind together the cut onions, ginger, garlic, green chillies, cinnamon, cloves and green cardamom with a pinch of salt, into a smooth paste. You can grind it in an electric grinder or with a mortar and pestle.
- Heat a pan and add 2 tbsp oil or butter. When the oil is hot add the ground onion paste and sauté till oil starts to separate and the raw smell of the onions and garlic are gone. Then add in the tomato puree/paste.
- Cook for 3-4 mins while stirring continuously.
- Add the coriander powder, red chilli powder, cumin powder and turmeric powder and sauté for a minute.
- Add 1 cup water and mix well, cover with a lid and cook for 4-5 minutes.
- Now add salt as per your taste and ½ cup water or as required. Mix well and bring to a boil. Then add in the mushrooms and 1 tsp kasuri methi and cook for a minute. Then add fresh cream and garam masala. Mix and cook for a minute and serve hot.
- Garnish with freshly chopped coriander leaves and serve with chapati or rice and enjoy.