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)
- 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.
See step by step images of Mushroom Curry ( Cooking Under 10 Minutes) Recipe
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