Tangy Mushroom Curry Recipe

Tangy Mushroom Curry is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 10 to 15 - white mushrooms, washed and sliced in half
  • 3 to 4 - ripe Tomatoes
  • 3 Cloves - garlic, chopped well
  • 1 inch - Ginger
  • 1 - big Onion
  • 1/2 - potato, boiled
  • 2 to 3 - Green chillies
  • 2 tsp - soya sauce
  • 1 tsp - Peanut butter/Peanut powder
  • Garam Masala (to taste)
  • pinch - Turmeric powder
  • 1 tsp - coriander powder
  • 2 tsps - Tomato ketchup
  • chilly powder (to taste)
  • Coriander leaves
  • Ghee as required
  • 1 tsp - Cream
  • salt to taste
  • For tadka :
  • 1 tsp - Cumin seeds
  • 1 - Cinnamon stick
  • 1 tsp - Fennel seeds
  • How to Make Tangy Mushroom Curry:

    1. In a bowl, mix the soya sauce with some garlic and the mushrooms. Keep aside.
    2. In a frying pan, add ghee and saute the thinly sliced onions with ginger-garlic until crisp and brown.
    3. In a blender, grind tomatoes, green chillies, potatoes and peanuts (if using whole).
    4. Add the blended paste to the onions (add a little water if it's too thick) and let it cook for a minute or two.
    5. Add the peanut butter now if you haven't used the whole peanut/powder.
    6. Add the masala powders, salt and ketchup. Mix well.
    7. Next, add the mushrooms.
    8. Once done, add coriander leaves and a dash of cream.
    9. Pour over the tadka and simmer for a while.
    10. This tastes wonderful with basmati pulav or rotis.



     

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