MUSHROOM CURRY

 

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This Indian Recipe Serves 2-3

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Mushroom Curry is such an easy meal to prepare & is always a favourite. This dish is great for those fasting or meat-free days. It is a great dish for vegetarians & vegans as well.

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

Method:

1. 1. Get the mushrooms out.
   2. 
   3. Peel the mushrooms. Slice them, give it a rinse & place into a bowl.
   4. 
   5. Peel & chop onions & set aside.
   6. 
   7. Dice tomato & set aside.
   8. 
   9. 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.
   10. 
   11. Mix & simmer until onions are translucent.
   12. 
   13. Thereafter, add in the garam masala, cumin (jeera) powder, coriander (dhania) powder, turmeric powder & the chili powder.
   14. 
   15. Mix well.
   16. 
   17. Thereafter, add in the diced tomato & ginger & garlic paste.
   18. 
   19. 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.
   20. 
   21. Once the tomatoes have cooked, add in the mushrooms & salt to taste.
   22. 
   23. Give it a stir, coating all the mushrooms in the spices.
   24. 
   25. 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.
   26. 
   27. Once the water has evaporated, turn off the heat.
   28. 
   29. Plate & serve.
   30. 
   31. 
   32. This Mushroom Curry is best served with soft white bread or rotis.
   33. 
   34.