Mar 18, 2014

Mushroom Curry

Onion  - 1 large
Tomato - 1 large
Mushroom - 1 packet
Ginger garlic paste - 1 tbsp
Turmeric pdr - 1/4 tsp
Butter - 1 tbsp
Peppercorns + cumin seeds + garlic pods - grind to 2 tbsp coarse paste
Coriander pdr - 1 tbsp
Cumin pdr - 1 tsp
Chili pdr - 2 tsp
Salt - as req
Coriander leaves - for garnish

In a pan, add whole garam masala + sliced onion. Once the onion turns translucent add ginger garlic paste + turmeric pdr. After the raw smell from the gg paste vanishes, add tomato. After the tomato turns real mushy add mushroom, add a lil water and cook closed for 5 mins. Set this aside (make sure there is not much water left behind).

In the same pan, add 1tbsp butter + (peppercorns + cumin seeds + garlic coarse paste). Saute for a minute and then add coriander pdr ( 1 tbsp) + cumin pdr (1 tsp) + chili pdr (2 tsp). Masala should not get burned smell, so a 1 tbsp water and saute on medium flame till the raw smell leaves. Then add the cooked mushroom curry to this, adjust salt and garnish with some coriander leaves.


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