I grew up eating mushroom curry, particularly on fasting days when we abstained from meat. It wasn’t exactly my favourite curry back then, but as I got older, I really became fond of it.
You can use a variety of mushrooms for this curry, and oyster mushrooms work very well too. This is my version of a simple and easy mushroom curry that can be made with just a few ingredients. It’s super flavourful and a wonderful dish to serve alongside other vegetable curries.
INGREDIENTS
- 1 Punnet of Mushrooms
- 1 Shallot or 1/2 an Onion
- 1 Green Chilli
- 1 Bay Leaf
- 1 Teaspoon Garlic
- 1 Sprig of Curry Leaves
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Turmeric
- 1/2 Teaspoon Dhani & Jeera Powder
- 1 Tablespoon Masala
- 1 Tomat
METHOD
- Heat oil in a pan and add the green chilli, bay leaf, cumin seeds, curry leaves, sliced shallots, and garlic. Sauté until the onions turn translucent and release their enticing aroma.
- Add all the ground spices to the pan and cook for a few minutes, allowing the flavors to develop.
- Introduce the tomatoes to the spices and let them cook together for a couple of minutes until the oil begins to surface and the tomatoes have softened.
- Add the mushrooms to the pan and coat them with the fragrant gravy. Cover with a lid to lock in the moisture and allow the mushrooms to start cooking.
- There’s no need to add water, as the mushrooms will cook through the steam created with the lid on. Ensure you periodically check and stir the curry to prevent it from sticking.
- Mushrooms cook quickly, so as they start to shrink and the gravy thickens, they should be done. Season with salt and garnish with fresh coriander.
- This humble dish pairs perfectly with rice, bread, toast, or even roti. The choice is yours to savor this delightful Mushroom Curry.
Watch Recipe : https://www.instagram.com/reel/CpKc-wCqOE7/?igshid=MzRlODBiNWFlZA==