MUSHROOM MASALA

Mushroom masala curry: 

This is my Dad's favorite.... every time i visit them he will surely ask me to prepare this for him. Its quite an easy preparation. 

                      I have used grated onions because it gives the gravy a nice texture. Pounded ginger garlic is used rather than the paste because pounding ginger garlic helps in enhancing the flavours. Blanced tomatoes to reduce the tartness. I have used fresh cream to enrich the gravy. Its an all time favourite. 

                   

    Here are the step by step pics of the recipe:

INGREDIENTS: 

Mushroom     - 1 cup

Onions           - 1 big( grated)

Tomato          - 2 medium ( blanced and pureed)

Ginger garlic paste- 1 tbsp

Oil                 - 2 tbsp, divided

Chilly powder- 1 tsp

Turmeric powder- 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Fresh cream - 1 tbsp

Salt to taste

Fenugreek leaves- 1 tsp

Coriander leaves for garnishing

METHOD:

1. Wash the mushroms nicely and remove all the mud stuck to it. Clean it with a cloth then slice them length wise. In a non stick pan add 1 tbsp of oil with the sliced mushroom. The mushroom will release its water. We have to dry the water completely.

2.  In a kadai or pan add 1 tbsp oil. once it becomes hot add 1tsp cumin seeds and 1 tbsp ginger garlic paste and cook for a min. Then add the grated onions(1 big). Let it cook for 3-4 mins till  the water from the onions get evaporated and its becomes light golden in colour.

3. Now add the masalas, chilly powder-1 tsp, turmeric-1/2 tsp, cumin powder 1 tsp, coriander powder 1 tsp and salt to taste. Give it a quick stir then add the blanced and grinded tomato puree(2 tomatoes). Cook for another 3-4 mins.

4. Once the gravy is cooked and it gets a brown colour,  add the cooked mushrooms. Give it a stir and let it cook for 2-3 minutes. Since the mushrooms are already cooked it wont release water hence making the cooking process faster.                                                                                                        

5. Now add 1 tbsp fresh cream. Mix it and cook for 2 more mins. At last add 1 tsp crushed methi leaves.

6. Garnish with coriander leaves.Your delicious MUSHROOM MASALA CURRY is ready.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       

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