Wednesday, May 23, 2012

Mushroom Curry

Mushrooms – 200gm
Milk – 2 cups
Chopped onion – ½ cup
Chopped Green chilli – 3
Chilli powder – 1tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – 1tsp
Salt to taste

Masala paste
Poppy seeds – 1tsp
(Dry roasted)
Dry coconut powder -2 tsp
Cashwenut – 5 to 6

For tempering
Mustard seeds – ½ tsp
Jeera – 1 tsp
Ginger garlic paste – 1 tsp
Curry leaves – 1 string
Oil – 2 tsp

                Clean, wash and cut mushrooms into small pieces. In a pan add oil and temper it. Add onions and chillies to the oil and fry till they turn into golden brown. Add turmeric powder, chilli powder, mushrooms and fry them for about 2 minutes. Pour milk and on medium heat let it cook for another 10 minutes. Grind the masala ingredients into fine paste using little amount of water and add it the curry. Add coriander powder, garam masala and salt. Let it cook for 5 minutes. When oil starts oozing out, then put off the flame. Garnish with coriander leaves.     

Sending this recipe to event curries / gravies hosted by cuisine delights and Indrani of Recipe Junction.


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