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Button Mushrooms in Tomato Gravy Recipe

Button Mushrooms in Tomato Gravy is a popular Indian Curries
Author :
 
On :
Friday, 19 May, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
4
RATINGs :
Rated 4 based on 100 votes
4

Button mushroom in tomato gravy is a tangy and spicy mushroom dish made into a curry. The Indian vegetarian recipe is hugely popular among mushroom lovers.

Mushroom has high protein content and offers a great alternative to the chicken or meat. You can also learn how to make it at home with the help of our recipe guide. Button mushrooms are the best pick for this recipe.

The recipe is made with sautéing technique. The gravy is made from tomatoes and tomato puree along with a handful of common spices such as cumin, chili powder, cardamom, black peppercorns, ginger and garlic. The mushrooms are cooked in the gravy until they are soft and then served hot with naan or roti.

Ingredients

  • Button Mushrooms – 450 grams
  • Tomatoes – 300 grams
  • Onion – 1
  • Ginger – 2 inch root
  • Garlic – 10 Cloves
  • Turmeric powder – ½ tsp
  • Chilli Powder – 1½ tsp
  • Cumin Powder – ½ tsp
  • Cardamom Pods – 2
  • Black Peppercorns – 5
  • Coriander leaves – 1 bunch
  • Water – 150 ml
  • Olive oil – 2 tbsp
  • Salt to Taste
  • How to Make Button Mushrooms in Tomato Gravy:

    1. Finely chop tomatoes and onion, store separately
    2. Cut button mushrooms into 4 quarters
    3. Make a paste of ginger and garlic
    4. Finely chop fresh coriander leaves
    5. Heat oil in a heavy bottomed non-stick pan
    6. Add cardamom pods and black peppercorns, sauté for few seconds.
    7. Add onion and sauté till translucent, for about 2 mins.
    8. Add salt, ginger-garlic paste, turmeric, chilli and cumin powders, sauté for a minute till the raw flavours leave.
    9. Add the tomatoes and water, cook to one boil.
    10. Lower heat and cook till tomatoes are mashed up to a soft, smooth paste; about 10 mins whilst stirring continuously
    11. Add the mushrooms, cover and cook for about 20 mins on low heat.
    12. Serve with rice or naan, garnished with chopped coriander leaves.




     

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