Fresh Mushroom curry

Mushroom, chopped – 2 cups (soak the
mushrooms in hot water
                   for 2
Oil – 2 tbsp
Cardamom – 2 nos
Bay leaves – 2 nos
Cloves – 3 nos
Garam masala powder – 1/2 tsp
Chilli powder – 1/2 tsp
Ginger, finely chopped -1 tsp
Garlic, finely chopped – 1 tsp
Green chilies, finely chopped – 1tsp
Curd   – 3/4 cup
Coriander leaves, finely chopped – 1/4

To grind

Onion, chopped – 1 cup
Garlic – 6 nos
Ginger, chopped – 1 tbsp
 – 2 tbsp

Combine the onion and 1 cup of water in
a deep vessel. Cook on a medium flame till the onion turns soft. Keep aside to
cool slightly. Transfer onion, garlic, ginger and cashewnuts to the mixer.
Blend it to a smooth paste. Keep aside.

Heat oil in a kadai. Add cardamom, bay leaves and cloves. Saute on a medium
flame for a few seconds. Add the smooth paste and sauté on a medium flame for
2-3 minutes. Add garam masala, chili powder, ginger and green chillies. Mix well
and cook on a medium flame for 1 minute. Lower the flame, add the curd and mix
well. Cook on a slow flame for 1 minute while stirring continuously.

Add mushrooms, coriander leaves, and salt. Mix well and cook on a medium flame
for another 1-2 minutes. Serve hot.

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