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Mushroom Curry ( Cooking Under 10 Minutes)


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Cubed mushrooms cooked in masaledar Indian style with onions, ginger, chillies, tomato puree and spice powders including the peppy garam masala! Half a cup of curd gives a creamy texture to the gravy while dry fenugreek leaves imparts a rich flavour.


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Cubed mushrooms cooked in masaledar Indian style with onions, ginger, chillies, tomato puree and spice powders including the peppy garam masala! Half a cup of curd gives a creamy texture to the gravy while dry fenugreek leaves imparts a rich flavour, making the Mushroom Curry a real tongue-tickler. Everything about this recipe is perfect including the simple garnish of coriander, which lends a quick burst of flavour and aroma to the curry just before serving.

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Mushroom Curry ( Cooking Under 10 Minutes) recipe - How to make Mushroom Curry ( Cooking Under 10 Minutes)

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
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Method
    Method
  1. Heat the oil in a deep non-stick pan and add cumin seeds and kashmiri chillies and sauté on a medium flame for a few seconds.
  2. When the cumin seeds crackle, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
  3. Add the onion paste and dried fenugreek leaves and sauté on a medium flame for 1 to 2 minutes.
  4. Add the tomato purée, mix well and cook on a medium flame for 1 minute.
  5. Add the garam masala and chilli powder, mix well and cook on a medium flame for 1 minute.
  6. Add the curds, salt, ½ cup of water, mushrooms and sugar, mix well and cook on a medium flame for 4 to 5 minutes or till the mushrooms are soft, while stirring occasionally.
  7. Serve hot garnished with coriander.

Mushroom Curry Video by Tarla Dalal


Nutrient values per serving
Energy187 cal
Protein4.2 g
Carbohydrates15.6 g
Fiber1.6 g
Fat11.1 g
Cholesterol0 mg
Vitamin A263.3 mcg
Vitamin B10.2 mg
Vitamin B20.3 mg
Vitamin B32.3 mg
Vitamin C18.3 mg
Folic Acid26.4 mcg
Calcium154.1 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium18.2 mg
Potassium347.2 mg
Zinc0.6 mg

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