This Indian Recipe Serves 2-3
Growing up, I remember always asking my mum to prepare this meal for me as I simply love the flavours. I highly suggest eating this Mushroom Curry with soft white bread.
Mushroom Curry Ingredients:
- 250 grams mushrooms
- 2 tablespoons vegetable oil
- ½ onion
- 1 tomato
- 1 star aniseed
- 2 tablespoons cooking oil
- 1 tablespoon chili powder
- 1 sprig curry leaves
- 2 bay leaves
- 1 cinnamon stick
- salt to taste
- ¼ teaspoon ginger & garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon cumin (jeera) powder
- 1 teaspoon coriander (dhania) powder
- Get the mushrooms out.
- Peel the mushrooms. Slice them, give it a rinse & place into a bowl.
- Peel & chop onions & set aside.
- Dice tomato & set aside.
- Heat oil in a small pot on medium heat & add in the onions. Thereafter, add in the cinnamon stick, star aniseed. bay leaves & the curry leaves.
- Mix & simmer until onions are translucent.
- Thereafter, add in the garam masala, cumin (jeera) powder, coriander (dhania) powder, turmeric powder & the chili powder.
- Mix well.
- Thereafter, add in the diced tomato & ginger & garlic paste.
- Stir & allow tomatoes to cook until melted. Add only a tablespoon of water if necessary. Keep an eye on it as it may scorch at the surface, stir when needed. Adding too much water will result in a very watery curry because once the mushrooms are added, it will let out all of its retained water.
- Once the tomatoes have cooked, add in the mushrooms & salt to taste.
- Give it a stir, coating all the mushrooms in the spices.
- After a few minutes, notice how the mushrooms begin to shrink & sweat out all of it’s retained water. Allow the mushrooms to cook until the water has evaporated, leaving a gravy behind. This takes approximately 6-8 minutes.
- Once the water has evaporated, turn off the heat.
- Plate & serve.
- This Mushroom Curry is best served with soft white bread or rotis.