Mushroom curry with South Indian spices
Mushroom curry is a medley of different spices cooked with onions, ginger, garlic and tomatoes. The addition of cummin powder and garam masala gives the extra kick in every bite. The usage of curry leaves in the gravy makes them more South Indian in texture, taste and flavour. When the mushrrom looses the moisture, they tend to shrink in size, hence the addition of salt should be very calculated and its better to add them at the end.
- 1 lbs mushroom chopped
- 1 large onion chopped
- 1 tomato chopped
- 1 green chilli Slit
- ½ tbsp ginger garlic paste
- 2 tsp turmeric powder
- ½ tbsp chilli powder
- 1 tbsp coriander powder
- 2 tsp cummin powder
- 2 tsp garam masala
- 10 - 12 curry leaves
- 1 tbsp oil
- 2 cups water
- Salt to taste
Clean the mushroom, chop off the stem and chop them. Set aside in a bowl.
Heat the oil in a kadai. Once they get heated up, add the curry leaves, onions and green chilly. Cook covered for 10 minutes on a medium flame. Let the onions brown but dont burn them.
Throw in the tomatoes and cook till the raw smell disappears. Sprinkle the turmeric powder, chilli powder, coriander powder and saute for couple of minutes. Cook till the oil separates out of the mixtute.
Add the mushrooms and give it a complete stir. Cook covered on a medium flame for 5-8 minutes. Once they have began to shrink, pour 2 cups of water and 2 tsp salt and cook covered for 10-15 minuted. Spoon out a mushroom piece and check whether they have cooked. They need to be soft and chewy.
Once the gravy begins to thick, sprinkle cummin powder and garam masala. Cook them for another 3-5 minutes. Adjust salt to taste.
Remove and serve hot with rice/ roti/ chapati.