Mushroom Curry


  • Mushrooms 2 lb.
  • 2 onions sliced and half fried.
  • 1 tomato boiled.
  • 2 tspn sesame seeds.
  • 2-tspn cashews
  • 1 tspn ginger garlic paste.
  • ½ tspn garam masala powder.
  • 1 tspn red chilli powder.
  • ¼ tspn turmeric powder.
  • Salt to taste.
  • Curry leaves.
  • ½ tspn black cumin.
  • Oil.
  • Fresh coriander for garnish.


First cut the onion and fry them using very little oil until half cooked to avoid the raw smell from onions. And by frying the onion before making the paste the curry will have rich gravy.

Secondly boil the tomato before u make the paste. When the onions are fried and tomato boiled u ready to grind the paste for the curry.

To make the paste we need fried onion, boiled tomato, seasame seeds, kajju, red chilli powder, turmeric powder, garam masala powder, salt to taste, blend all these ingredients together and make a paste like this.

Take a sauce pan and add 1 tblsn oil and warm it, when the oil starts sparkling then add shahzeera and when the shahzeera starts cracking add curry leaves and fry for a second, later add the paste which we made grinding all the ingredients and fry for a minute later add ginger garlic paste and fry nicely until the gravy leaves oil in the sides.

When the gravy is finely cooked add the mushrooms (In this dish they use whole mushrooms as my kids like cut mushrooms I used sliced mushrooms) and mix well with the gravy and cook, when u add the mushrooms u can see how thick the gravy is, if u want to make it more gravy type add some water to it and let it cook well until the mushrooms are cooked. Later remove in the serving dish and garnish the dish with fresh coriander.

No comments:

Blog Widget by LinkWithin