Mushroom curry is a vegetarian stir-fried mushroom and capsicum cooked in onion and tomato based spicy curry. Mushroom curry is an ideal dish to serve with steamed rice, pulao, or chapatis. You can make this curry recipe in lunch or dinner or any special occasion. Hope you like this recipe as you did like my previous recipe Apple Cinnamon Rolls.
Ingredients For Mushroom Curry:-
200 Grams – White Button Mushrooms
Half Cup – Capsicum(sliced)
One Teaspoon – Dry Coriander Seeds
One Dry Kashmiri Red Chili(deseeded)
One Green Cardamom
Half Inch Piece Of Cinnamon
One Large Onion(chopped)
Two Medium Tomatoes(chopped)
One Teaspoon – Ginger-Garlic Paste
Half Teaspoon – Red Chili Powder
Handful Of Fresh Coriander Leaves(chopped)
A Pinch Of Turmeric Powder
Half Teaspoon – Kasuri Methi
One-Fourth Cup – Milk
Half Cup – Water
Salt To Taste
Two Tablespoons – Oil
One Tablespoon – Butter
Wash mushroom in water to remove any dirt or soil.
Cut them into slices.
Heat half tablespoon oil in a pan over medium heat. Add sliced mushroom and stir-fry them for around three to four minutes.
Add sliced capsicum and salt. Mix well and cook until water released by mushroom is evaporated and capsicum turns soft.
Transfer them to a plate.
Heat one tablespoon oil in the same pan over medium heat. Add dry coriander seeds, dry Kashmiri red chilli, green cardamom, and cinnamon saute for thirty seconds.
Add chopped onion and garlic-ginger paste.
Saute until onion turns transparent.
Now add chopped tomatoes and a little salt and cook until tomatoes turn soft.
Turn off the flame, transfer mixture to a bowl and let it cool for a few minutes. After cooling for a while, transfer it to the small chutney jar and grind to a smooth puree.
Again heat the pan with one tablespoon butter over medium heat. Add pureed mixture, red chilli powder and turmeric powder. Stir and cook for two minutes.
Now add cooked mushroom and capsicum, stir and cook for two minutes.
Add half cup water, mix well and bring it to boil over high heat. When it starts boiling, reduce heat to low and cook for around four to five minutes or until gravy turns thick. Add one-fourth cup milk and mix well.
Cook it for two to three more minutes and add Kasuri methi. Turn off the heat and mix well. Sprinkle some chopped coriander leaves.
Mushroom curry is now ready to serving.
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