Mushroom masala recipe
mushrooms cooked in dark base curry
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 servings
- 1 packet mushrooms - sliced
- 1/4 tsp cumin seeds
- 1 dry red chilli - broken
- 2 large onions - ground to paste
- 1 1/4 tbsp ginger garlic paste
- 1/2 large capsicum - diced
- 2 large tomatoes - pureed
- 1 tsp chilli powder
- 1/4 tsp turmeric powder
- 3/4 tbsp coriander powder
- 1/2 tsp garam masala
- 1 tbsp pepper powder
- salt to taste
- 1 tbsp coriander leaves - chopped
Clean mushroom, slice and keep aside.
Heat oil, add cumin; allow it to crackle then add red chillies and fry for a minute.
Add onions, ginger garlic paste and saute till onions turn slightly brown.
Next add the capsicum, saute well retaining its crunchiness.
Then add the tomato puree and fry for 3-4 mins till raw smell leaves.
Then add the turmeric powder, red chilli powder, coriander powder, garam masala powder and required salt - mix well and fry for few mins.
Add a little water if it`s very thick.
Add the mushroom and mix gently until well combined.
Simmer for 3 mins and keep covered so that the mushroom gets cooked, becomes soft and nicely blended with the gravy.
Once the mushroom gets soft, simmer for 2 mins then coriander leaves and switch off.