Discover all the perfect Mushroom Curry recipes on the web in the one cease site that is cooking guide. Whether you are searching for a powerful appetizer, an elaborate meal, or a quick and straightforward Mushroom Curry , you'll discover the recipes and recommendation you need. We provide you only the perfect Mushroom Curry recipe here. We also have wide variety of recipes to try.
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We hope you got insight from reading it, now let’s go back to mushroom curry recipe. You can have mushroom curry using 20 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mushroom Curry:
- Use 200 grams mushroom (cut into small pieces)
- You need 1 small potatoes (cut into small pieces)
- Provide 1 small onion (coarsely blended)
- Provide 1 medium size tomato (chopped)
- Get 1 green chilli
- Use 2 tsp Kashmiri lal mirch powder
- Prepare 1 pinch hing
- Prepare 1/4 th tsp garam masala powder
- Get 1 tsp coriander-cumin powder
- Get 1 tsp ginger-garlic paste
- Prepare As required turmeric powder
- Use to taste Salt
- Take 1/4 th tsp sugar
- Prepare 1 tsp Everest Chicken Masala (optional)
- Get some Curry leaves
- Get 1 each Khada garam masalas
- Use 1 bay leaf
- You need 1 dried red chilli
- Use 1/4 tsp jeera
- You need As required Oil
Instructions to make Mushroom Curry:
- Take a pan, add 2 tsp oil and fry the potato peices untill half done. Now add mushroom pieces to it, add some salt and fry them for sometime. Remove it from the kadai and keep them aside.
- Now in the same kadai add 3 tsp oil. Heat it then add jeera, all khada garam masalas, let them splutter a bit then add hing, mix everything well.
- Now add onion, tomato, green chilli & ginger-garlic paste. Mix them well. Now add all dry masalas like, coriander-cumin powder, turmeric powder, red chilli powder, salt, sugar, garam masala powder, chicken masala and fry them till oil starts leaving the pan.
- Now add fried potatoes and mushrooms to it and fry them all for 2 to 3 mins more. Add 2 cups of water, add salt if needed and cover it and cook it for 15 to 20 mins in a low flame. Remove the lid and sprinkle some chopped coriander leaves and serve hot with rice or roti.
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