Mushroom Curry Video by Tarla Dalal

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Cubed mushrooms cooked in masaledar Indian style with onions, ginger, chillies, tomato puree and spice powders including the peppy garam masala! Half a cup of curd gives a creamy texture to the gravy while dry fenugreek leaves imparts a rich flavour, making the Mushroom Curry a real tongue-tickler. Everything about this recipe is perfect including the simple garnish of coriander, which lends a quick burst of flavour and aroma to the curry just before serving.

Recipe Description for Mushroom Curry ( Cooking Under 10 Minutes)

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 2 servings
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Ingredients

1 1/4 cups mushroom (khumbh) cubes
1 tbsp oil
1 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup onion paste
1 tsp dried fenugreek leaves (kasuri methi)
1/4 cup tomato puree
1 tsp garam masala
1/2 tsp chilli powder
1/2 cup curds (dahi)
salt to taste
1 tsp sugar

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

Heat the oil in a deep non-stick pan and add cumin seeds and kashmiri chillies and sauté on a medium flame for a few seconds.
When the cumin seeds crackle, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
Add the onion paste and dried fenugreek leaves and sauté on a medium flame for 1 to 2 minutes.
Add the tomato purée, mix well and cook on a medium flame for 1 minute.
Add the garam masala and chilli powder, mix well and cook on a medium flame for 1 minute.
Add the curds, salt, ½ cup of water, mushrooms and sugar, mix well and cook on a medium flame for 4 to 5 minutes or till the mushrooms are soft, while stirring occasionally.
Serve hot garnished with coriander.