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Friday, January 09, 2015

Mushroom Curry

Mushroom Curry



Mushroom in onion and tomato gravy is very tasty and easy to cook. It is good to be served with pulao rice or roti.

Ingredients: Quantity
Mushroom Sliced 1 lb
Onions Large Cubed 3 nos
Tomatoes Crushed/puree 1 small can
Ginger Crushed 1 inch stick
Garlic Crushed 4-5 nos
Green Chili 1 nos
Red Chili Powder 2 tsp
Coriander Powder 1 tsp
Cumin Powder 1/4 tsp
Turmeric Powder 1/2 tsp
Yogurt whisked 1 cup
Cashew nuts 2-3 tbsp
Salt To taste
Olive Oil 2-3 tbsp
Tempering:
Cinnamon small stick 1 nos
Cloves 2 nos
Cardamom 2 nos
Bay Leaf 1 nos


Preparation:
1) Boil water in a sauce pan and add the cubed onions. Let it cook for 4-5 min's or until softened and drain the water.
2) Boil water in another pan and add the sliced mushrooms and let it stay for 2-3 min's and drain the water and set aside.
3) Heat 1 tbsp oil in a pan and add the crushed ginger & garlic, canned tomatoes and tomato paste. Sauté for a 2-3 min's.
4) Add the turmeric powder, chili powder, coriander powder, cumin powder and garam masala powder. Sauté for couple of min's until the raw smell disappear. Let the tomato masala to cool down.
5) Add the boiled onions, cashews and tomato masala into a blender and puree.
6) Heat the remaining oil in the pan and add the whole garam masala listed under the tempering ingredients, green chili, pureed masala and let it cook until any raw smell of the masala disappear.
7) Simmer the stove and add enough salt and whisked yogurt and mix them. Add the mushroom and let it cook for 2-3 min's.
8) Serve with pulao rice or roti.
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