Friday, June 29, 2012

Mushroom Masala Curry

Chopped mushrooms – 8 oz
Tomato puree – 2
Brown onion paste – ½ cup
Curd – ¼ cup
Turmeric powder – ¼ tsp
Ginger garlic paste – 1 tsp
Red chilli powder – 1tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Dry kasoori methi – 2 tsp
Chopped coriander leaves – ¼ cup
Salt to taste

For tempering
Cumin seeds – ½ tsp
Curry leaves – 1 string
Oil – 2 tsp

                      In a pan add oil add cumin seeds. Allow them to splutter. Add onion paste, ginger, garlic paste and stir for 2 min. Add turmeric powder, curry leaves and stir for 30 seconds. Add the tomato puree, salt, red chilli powder and let them cook on low medium heat. Cook until oil floats on top. In a separate pan add oil, mushrooms and cook on medium heat. Add cooked mushroom to the tomato puree and add curd. Mix well. Cook for 10 mins. Add kasoori methi, coriander powder, cumin powder and cook for 5 mins. Garnish with coriander leaves.

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