Mushroom-1 packet/box/300 grms approx.
Onion-2 medium (sliced)
Green chillies-2 slit open
Curry leaves-2 stalks
Ginger-1 inch finely chopped
Garlic- 5 cloves finely chopped
Turmeric powder-1/2 tsp.
Coriander powder-1 1/2 tsp.
Chilly powder-1/2 tsp.
Garam masala-1/2 tsp.
Tomatoes-1 big finely chopped
Coriander leaves-for garnish(optional)
Salt to taste
1.Wash and drain the mushrooms. Then peel the skin off the cap part i.e. top part of mushroom.This ensures that the mushrooms will absorb the flavour of curry apart from looking more fresh.Slice 1 mushroom into 3-4 slightly thin slices and keep apart.
2.Heat oil and add onion and saute till golden brown. Then add the curry leaves and slit green chillies and saute for few seconds.
3.Add the finely chopped garlic and ginger or alternatively use 2 tsp. ginger garlic paste and saute till raw smell fades.
4.Add all the masalas i.e. turmeric, coriander, chilly and garam masala powders and saute for few seconds till raw smell fades. Add a splash of water,if masalas get too dry or sticks to kadai while sauteing.
5.Add the tomato and cook for further few minutes till tomato becomes mushy and you can see oil starting to seperate slightly from the mixture.
6.Finally, add the cut out mushrooms and combine it well in the curry mixture till mushroom is well coated with the masalas. Add salt to taste and cook for about 5 minutes.
7.Add 1/2 to 1 cup of water and cover and bring it to boil. After it begins to boil continue to cook for about 5-8 minutes till desired gravy consistency is reached. Garnish with coriander leaves and serve with rice or any form of roti.
1.The above curry uses button mushrooms. You can also use other types as well. Oyster and enoki mushrooms take less time to cook so reduce cooking time accordingly.
2.The above curry is mushroom masala curry. You can grind 1/2 cup of coconut and a pinch of sanf seeds(big jeera) and add it at the last stage for a thicker and tastier curry.
3.For a curry in large quantity and to make it more mild, add 1 cup of coconut milk in the end and heat it taking care not to boil it. This is our personal favourite and has always been a winner with guests!!!