Spicy mushroom curry recipe

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Mushrooms have a distinct flavour and has a lot of nutritional and health benefits.  They are high in fibre and helps reduce cholesterol and natural food sources of Vitamin D which helps your body use oxygen efficiently.  Mushrooms are naturally low in sodium, fat, cholesterol  and calories.   Mushroom curry is very simple and easy to make curry.  Onions, tomatoes and curd are used to give a creamy and rich look and also taste to the curry.  Mushroom curry is a onion tomato curd based curry which can be served with rotis, naans or rice.

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Prep Time : 20 mins

Cook Time : 25 mins

Servings : 3 persons

Total time –  45 mins

INGREDIENTS

Sliced mushrooms – 2 cups

Cooking oil – 2 tablespoons

Cumin seeds (jeera) – 1/2 teaspoon

Bay leaf – 1

Cloves – 2

Red chilli powder – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Curd – 1/2 cup

Lemon juice – 1 teaspoon

Salt to taste

Chopped coriander leaves – 2 tablespoons

TO BE GROUND TO A PASTE

Onion – 1 medium roughly chopped

Tomatoes – 2 roughly chopped

Garlic cloves – 5

Ginger- 1 inch small piece

Green chillies – 2

HOW TO MAKE OR PREPARE SPICY MUSHROOM CURRY RECIPE

Wash mushroom florets/slices thoroughly and keep it aside.

Heat sufficient water and add salt and lemon juice to it.  Let it come to a boil.  Add the mushroom florets/slices to the boiling water.  Switch off the flame.  Close the pan with a lid and let it sit for upto 5 minutes.

Drain the water and keep the boiled mushrooms aside.  Grind the  roughly chopped onions, tomatoes, green chillies, garlic cloves and ginger in a mixer grinder with little water to make a smooth paste.

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Heat oil in a pan.  Add bay leaf, cloves and cumin seeds and saute for few seconds till you get a nice aroma.  Then add the onion tomato paste and cook on a low flame for 3-4 minutes by give a good stir in between.  Cook  till the raw smell goes away and the paste turns light brown in colour.

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Then add red chilli powder and garam masala and combine well.  Cook for another one minute on a low flame.  Add yoghurt and mix immediately.  Let it simmer for another 2 minutes on a low flame.

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Add boiled mushrooms and water and simmer for 5 minutes.  (Add water accordingly if required and bring to a gravy consistency).  Switch off the flame.

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Garnish mushroom curry with chopped coriander leaves.

Serve spicy mushroom curry with rotis, naans, or plain steamed rice or jeera rice.

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TIPS/NOTES

Since yoghurt is added to the curry, it stays good only for a day or two if kept in the refrigerator.  Otherwise the yoghurt tends to become sour.

After adding yoghurt, lower the flame to prevent it from curdling.

Do not overcook since mushrooms tends to become soggy very fast.

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