Tangy Mushroom Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

  • In a bowl, mix the soya sauce with some garlic and the mushrooms. Keep aside.
  • In a frying pan, add ghee and saute the thinly sliced onions with ginger-garlic until crisp and brown.
  • In a blender, grind tomatoes, green chillies, potatoes and peanuts (if using whole).
  • 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.
  • Add the peanut butter now if you haven't used the whole peanut/powder.
  • Add the masala powders, salt and ketchup. Mix well.
  • Next, add the mushrooms.
  • Once done, add coriander leaves and a dash of cream.
  • Pour over the tadka and simmer for a while.
  • This tastes wonderful with basmati pulav or rotis.

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