Mushroom Curry | How to make Simple Mushroom Curry
You can never have too many side dish recipes, so give Mushroom Curry | How to make Simple Mushroom Curry a try. One portion of this dish contains approximately 8g of protein, 18g of fat, and a total of 261 calories. This recipe serves 2. For $2.51 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 121 person found this recipe to be yummy and satisfying. Plenty of people really liked this Indian dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Spice Up the Curry. If you have ginger paste, garlic cloves, mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 67%, this dish is solid. If you like this recipe, take a look at these similar recipes: mushroom curry , south indian mushroom peas curry, palak mushroom , how to make palak mushroom curry, and Mushroom Mutter – Matar Mushroom Curry.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
Bay leaf - 1
Green cardamom - 2
Cilantro - few sprigs, chopped finely
Cloves -3
Garam masala - ½ teaspoon
Garlic cloves - 2, roughly chopped
Garlic paste - 1 teaspoon
Ginger - ½ inch piece, chopped
Ginger paste - 1 teaspoon
Green chilies - 2, chopped finely
Lemon juice - 1 teaspoon
Mushrooms - 8 oz or 2 cups sliced
Oil - 2 tablespoons
Onion - 1 medium or 1 cup, roughly chopped
Red chili powder - 1 teaspoon
Salt - to taste
Water - 1 cup
Yogurt (curd) - ¾ cup
Equipment:
stove
frying pan
Cooking instruction summary:
To blanch mushrooms, heat the water along with lemon juice and salt. Let it come to a boil, then add sliced mushrooms, switch off the stove, cover the pan and let them in for 3-4 minutes. Drain them and run under cold water to stop cooking process.In the same pan, take onion paste ingredients (onion, ginger, garlic and water) and simmer it for 10-15 minutes or till the onions get softened. Let it cool a bit and ground into a smooth paste.Heat the oil in pan on medium heat. Once hot add bay leaf, cardamom and cloves. Fry for 30 seconds.Then add onion paste with salt and cook till all the moisture evaporated and starts to brown.Add green chilies, ginger paste and garlic paste. Mix and cook for a minute or till the raw smell go away.Mix in red chili powder and garam masala, cook for a minute.Lower the heat and add whisked yogurt and stir immediately so it won't curdle.Once come to a boil, add blanched mushrooms, mix and simmer it for 5 minutes. Add more water if needed to make it gravy consistency.Finally garnish with cilantro and serve.
Step by step:
1. To blanch mushrooms, heat the water along with lemon juice and salt.
2. Let it come to a boil, then add sliced mushrooms, switch off the stove, cover the pan and let them in for 3-4 minutes.
3. Drain them and run under cold water to stop cooking process.In the same pan, take onion paste ingredients (onion, ginger, garlic and water) and simmer it for 10-15 minutes or till the onions get softened.
4. Let it cool a bit and ground into a smooth paste.
5. Heat the oil in pan on medium heat. Once hot add bay leaf, cardamom and cloves. Fry for 30 seconds.Then add onion paste with salt and cook till all the moisture evaporated and starts to brown.
6. Add green chilies, ginger paste and garlic paste.
7. Mix and cook for a minute or till the raw smell go away.
8. Mix in red chili powder and garam masala, cook for a minute.Lower the heat and add whisked yogurt and stir immediately so it won't curdle.Once come to a boil, add blanched mushrooms, mix and simmer it for 5 minutes.
9. Add more water if needed to make it gravy consistency.Finally garnish with cilantro and serve.
Nutrition Information:
covered percent of daily need
