Mushroom Curry


Mushroom Curry

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Author: Bhavna

Ingredients

TO SAUTE THE BELL PEPPER AND MUSHROOMS

  • Oil 2 Tablespoon
  • Dry whole red chilies 3 Medium
  • Red bell pepper 1/2 Medium , chopped (Optional)
  • Mushrooms 1/2 Pound , sliced
  • Salt 1 Teaspoon , divided (A pinch added while sauteing mushrooms with bell pepper and the rest later)

FOR THE ONION PASTE

  • Onion 1 Medium , chopped into chunks
  • Cashews 1/4 Cup (4 tbs), divided (Reserve a few to add later in the curry)
  • Shredded coconut 2 Tablespoon
  • Water 1/4 Cup (4 tbs) (As needed to make a smooth paste)
  • FOR THE CURRY
  • Oil 1 Tablespoon
  • Turmeric powder 1?4 Teaspoon
  • Ginger paste 1 Tablespoon
  • Garlic paste 1/2 Tablespoon
  • Salt To Taste
  • Red chili powder 1 Teaspoon
  • Coriander and cumin powder 3?4 Teaspoon
  • Garam masala 3/4 Teaspoon
  • Tomatoes 3 Medium , pureed
  • Butter 2 Tablespoon (Optional)

FOR THE GARNISH

  • Fresh coriander leaves 2 Tablespoon , chopped finely
  • Cashews 2 Medium , halved

Things You Will Need

  • 1. Blender

Instructions

MAKING

  • Sauteing the bell peppers and mushrooms:
  • 1. Heat up a pot on medium temperature, add oil, dry whole red chilies and the chopped red bell pepper. Saute till the edges of the bell peppers turn golden brown.
  • 2. At this point, add the sliced mushrooms and cook till they are slightly tender.
  • 3. Add a pinch of salt and stir. When the edges of the mushrooms turn brown, turn off the stove and set the sauteed vegetables aside.
  • Preparing the onion paste:
  • 4. Into a blender, add the roughly chopped onions, cashews (reserve a few cashews for later) and shredded coconut. Add water and blend to a smooth paste.
  • 5. In a large pot, heat up a tablespoon of oil on medium heat. Add turmeric powder, ginger and garlic paste. Saute this a little.
  • 6. Add the prepared onion paste, cover and cook till the oil separates from the gravy.
  • 7. Add salt, red chili powder, mix of coriander and cumin powder and garam masala. Stir well and cook as you see the oil separating from the gravy.
  • 8. Add the pureed tomatoes (fresh tomatoes pureed in the blender), cover and cook until the color changes slightly.
  • 9. When the gravy is done cooking, add butter (optional) to make the gravy smooth. Also add the few cashews kept aside earlier (keep a couple of them aside for garnishing) and the sauteed bell pepper and mushroom mix. Stir gently, cover and let it cook for a minute and then turn off the stove.

SERVING

  • 10. Serve garnished with freshly chopped coriander leaves and a couple of cashews. The mushroom curry tastes best with rice, roti, naan or paratha.
  • TIPS
  • In this curry you can add any of the vegetables of your choice.
  • If you are using whole ginger and garlic instead of the paste, you can add the whole ginger and garlic along with the onions while making the onion paste.