Mushroom Curry
AuthorPriyanka SivaramakrishnanDifficultyBeginnerCreamy, spicy mushroom curry.
Heat oil in a saucepan and add the bay leaf, cinnamon bark, and cumin seeds for a minute or so, until the aroma fills the kitchen.
Add the sliced onions and saute until translucent. Add the ginger-garlic paste and saute until the raw smell goes away.
Pour in the tomato puree and add all the masalas, coriander powder, chilli powder, turmeric powder, garam masala, and salt as per your taste. Mix well and let it cook for about 5 mins.
Add the cashew puree and saute until well mixed. Bring in the sliced mushrooms and mix gently so as to not break the pieces.
Pour in a cup of water and leave it on simmer for about 10-15 minutes. Add a couple of tbsp of fresh cream, garnish with dried fenugreek.
Serve hot with chapatis or rice.
Ingredients
Directions
Heat oil in a saucepan and add the bay leaf, cinnamon bark, and cumin seeds for a minute or so, until the aroma fills the kitchen.
Add the sliced onions and saute until translucent. Add the ginger-garlic paste and saute until the raw smell goes away.
Pour in the tomato puree and add all the masalas, coriander powder, chilli powder, turmeric powder, garam masala, and salt as per your taste. Mix well and let it cook for about 5 mins.
Add the cashew puree and saute until well mixed. Bring in the sliced mushrooms and mix gently so as to not break the pieces.
Pour in a cup of water and leave it on simmer for about 10-15 minutes. Add a couple of tbsp of fresh cream, garnish with dried fenugreek.
Serve hot with chapatis or rice.
Notes