This mushroom curry is a spicy curry that tastes best with rice or rotis.
The button mushrooms are cooked in tomato gravy till all the masalas are absorbed giving a delectable taste.
Cooking time: 45 min
- 200 gms fresh button mushrooms
- 8 cloves of garlic
- ½ inch ginger
- 4 medium tomatoes
- 2 slit green chilies
- 1 onion
- 2 tbsp cashew nuts
- ½ tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp red chilly powder
- A pinch of turmeric
- Curry leaves
- Coriander for garnish
- 2 tbsp olive oil
- Salt to taste
Clean the mushrooms and cut them into small pieces. Keep aside.
Make a paste of cashew nuts, garlic and ginger. Chop onions and puree the tomatoes.
Puree- Boil tomatoes in water with slits on top, cool and peel them. Grind in a mixer with a pinch of sugar.
Heat oil in a pan. Put in curry leaves and fry for few seconds. Then add the paste and fry till raw smell disappears. Then pour the tomato puree, mix well and keeping the lid closed cook till oil oozes out stirring it frequently.
Stir in the mushrooms, green chilies, salt, turmeric powder, cumin powder, red chilly powder and coriander powder. Cook till the mushrooms are done. Add water if necessary. To know whether the mushrooms are cooked, cut the mushroom piece with the spatula. If it breaks easily then it is done.
At last add garam masala and remove from fire. Garnish with chopped coriander.
Mushroom curry is now ready to serve. Tastes best with rotis.