MUSHROOM MASALA CURRY RECIPE

I'm sharing mushroom recipes frequently these days days right? Yes, I noticed that there are no mushroom recipes in my blog!!!!! Omg!!!!! So I decided to post few mushroom recipes and when we went for grocery shopping I picked 5 to 6 packets and prepared mushroom fry on same day for dinner. Then I mushroom soup and mushroom pulao with you all.


         Now final dish for this mushroom season is this yummlicious mushroom masala gravy. It tastes so yummy and well goes with any paratha and pulao.process also so simple and easy.so give it a try immediately and let me know how it turned.

Servings : 4 persons

Ingredients :

Mushrooms : 2

Medium tomatoes : 2(blend into puree)

Large onion : 1 (blend into a paste)

Ginger garlic paste : 1 tea spoon

Butter : 2 tea spoons

Oil : 1 table spoon

Cumin powder : 1 tea spoon

Chilly powder : 1 tea spoon

Coriander powder : 2 tea spoons

Almonds or cashew nuts : 15 to 20

Poppy seeds/khas khas : 1 tea spoon

Kasuri methi/dried fenugreek leaves : 1 tea spoon

Fresh cream/malai : 2 table spoons

Coriander leaves : 2 table spoons

Garam masala powder : 1/2 tea spoon

Method :

Soak almonds and poppy seeds for 30 minutes and blend into a smooth paste by adding some milk or water.

Now take mushrooms, wash and cut them into halves.

Now heat oil in a pan,add mushrooms and saute until water gets dry.(don't add water while frying,mushroom itself oozes lots of water) now take them into a plate.

Now in same pan,add butter, onion paste and ginger garlic paste,saute for 3 to 4 minutes.

Now add all spice powders and saute for a minute and add almond paste.saute for couple of minutes.

Now add tomato puree and saute for 2 to 3 minutes.

Now add kasuri methi and saute for 1 minute and add mushrooms. Stir it well and add 2 cups of water, mix it well,cover and cook until gravy thicknes.

Finally add coriander leaves,cream and Garam masala powder, cook on low flame for couple of minutes,switch off the flame and serve hot.

Pictorial :

Take soaked almonds and poppy seeds in a blender

Blend into a smooth paste

Now heat oil in a pan, add mushrooms

Cook until water gets dry and take into a plate

Now heat butter in same pan

Add onion paste and ginger garlic paste,saute for 2 to 3 minutes

Now add all spice powders, saute well

Add almond paste

Saute well

Add tomato puree

Cook it well

Add kasuri methi

Add mushrooms

Saute for couple of minutes

Add water

Cover and cook until gravy thicknes,stir in between

Finally add dollop of cream,coriander leaves and Garam masala,cook on low flame for 2 minutes and remove from fire