Mushroom curry
US measuring cups are used (1 cup = 240 ml)
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz or 2 cups Mushrooms (sliced)
- 3 cups Water
- 1 medium or 1 cup Red onion (roughly chopped)
- 2 cloves Garlic (chopped)
- ½ inch Ginger (chopped)
- Salt to taste
- 1 cup Water
- 1 teaspoon Lemon juice
- 2 tablespoons Oil
- 1 Bay leaf
- 3 Cloves
- 2 Green cardamoms
- 1 Green chilies (chopped finely)
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 teaspoon Garlic paste or freshly grated
- Salt to taste
- 1 teaspoon Red chili powder
- ½ teaspoon Garam masala
- ⅓ cup Plain yogurt (dahi or curd)
- ½ cup Water (or as need)
- 1 tablespoon Cilantro or coriander leaves (chopped finely)
Instructions
- 1
bring around 3 cups of water to a boil, add lemon juice and salt to it.
- 2
Once starts boiling, add sliced mushrooms and immediately turn off the heat.
- 3
Cover with the lid and let it sit for 3-4 minutes.
- 4
Then drain all the water and run under cold water to stop further cooking. Keep it aside till needed.
- 5
Take all the paste ingredients in a pan.
- 6
Simmer for 15 minutes or till the onions get soften.
- 7
Let it cool and grind into smooth paste. Keep it aside.
- 8
Heat the oil in a pan on medium heat. Once hot, add whole spices and saute for a minute.
- 9
Add prepared onion paste. Cook till all the moisture evaporated and it becomes thick.
- 10
Add green chilies and ginger and garlic paste. Mix well and cook for a minute.
- 11
Add red chili and garam masala. Mix in and cook for a minute.
- 12
Lower the heat, add whisked yogurt and mix immediately.
- 13
Also add water to make gravy consistency. Let it simmer for 5-6 minutes.
- 14
Add blanched mushrooms. Mix and simmer for 2-3 minutes.
- 15
Finally garnish with chopped coriander leaves.
- 16
Turn off the stove.