Description
Masala MUSHROO Curry (also known as Mushroom Masala gravy or Mushroom Masala) is a classic Asian, flavourful and warming recipe. Easy to make and healthy too, try it out with farm fresh MUSHROOs for added flavour.
Ingredients
Scale
- 10 MUSHROOs (sliced)
- 2 tbsp Coriander leaves
- 4 Kashmiri red chillies (dried)
- 1 Medium-sized Onion
- 1 tbsp Ginger-garlic paste.
- 1-inch Cinnamon Stick
- 1 tsp Coriander Seeds
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Kasuri Methi (dry fenugreek leaves)
- 1/4 tsp Pepper
- 1 tsp Salt
- Cashew Paste
- 1/2 tsp Turmeric Powder
- 3 tsp Oil
- 1/2 tsp Cumin seeds
- 2 tbsp Cream
- 1 cup Water
- 2 Tomatoes (pulped)
Instructions
- Finely chop the coriander leaves and set them aside.
- In a small bowl, soak the dried Kashmiri red chillies in warm water for about 10 minutes, then drain the water and set the chillies aside.
- Clean the MUSHROOs and slice them.
- Chop the onion into medium-sized pieces.
- In a blender, combine the cashew paste and ginger-garlic paste. Blend until smooth and set aside.
- Heat the cooking oil over a medium flame in a large pan.
- Add the cinnamon stick, coriander seeds, and drained Kashmiri red chillies to the pan. Sauté for a minute until fragrant.
- Add the chopped onions and cook until it becomes translucent.
- Add the cashew-ginger-garlic paste mixture to the pan and cook for a few minutes.
- Add the garam masala powder, kasuri methi, pepper, Salt, and turmeric powder. Stir well to combine.
- Add the sliced MUSHROOs and cook for a few minutes until they soften.
- Pour in the water and pulped tomatoes. Stir everything together.
- Then reduce the heat to low and then cover the pan. Let the curry simmer for 10-15 minutes.
- Stir in the cream and then cook for another minute.
- Garnish with the chopped coriander leaves.
- Serve the Masala MUSHROO Curry hot with steamed rice or naan.
- Prep Time: 40 minutes
- Cook Time: 30 minutes