Spicy Mushroom Curry
INGREDIENTS
1.Mushrooms (Any variety) – 1/2 lb
2.Turmeric Powder – 1/2 tsp
3.Diced Onions – 1 medium
4.Slit Red/Green Chillies – 3
5.Curry Leaves – A sprig
6.Finely chopped Ginger – 1 tbsp
7.Finely chopped Garlic – 1 tbsp
8.Home Made Garam Masala Powder – 1 tsp
9.Chicken/Meat Masala Powder – 1 tbsp
10.Coriander Powder – 1 tbsp
11.Red Chilly Powder – 1 tsp
12.Tomato Paste – 1/4 cup
13.Oil – 2 tbsp
14.Salt – to taste
15.Water – as needed
METHOD
1.Clean the mushrooms well and cut into small pieces. I peel off the skin from the mushroom and then wash it well. Some people prefer to keep the skin.
2.Marinate the mushrooms with 1/4 tsp turmeric and some salt. Keep it aside for around 15 minutes.
3.Meanwhile, heat oil in a pan and saute onions, chillies and curry leaves till the onions become translucent.
4.Saute ginger and garlic for a few minutes.
5.Reduce heat and add 1 tsp chilly powder, 1 tbsp coriander powder, 1 tbsp meat or chicken masala powder and 1 tsp garam masala powder and saute for 2 minutes.
6.Add the tomato paste to the pan along with salt and 1/2 cup water. Bring it to a slow boil.
7.Wash the mushrooms and drain the water. Add the mushrooms to the above pan and mix everything well.
8.Cover and cook on low flame for 15-20 minutes till the mushrooms are cooked in the gravy.
9.Serve this spicy Mushroom Curry with Rotis.
