Mushroom Curry

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.