How to make Indian Mushroom Masala Curry

Submitted by Usha BodaMushroom Recipe

Mushrooms (toadstool) are a good source of Iron, B-vitamins, selenium and contains high potassium. It contains polyphenols and Ergothioneine, which is an antioxidant and anti-inflammatory nutrient. While cooking mushrooms, it releases ergothioneine from the mushroom cells.  It is always better to eat cooked mushrooms as some species of mushrooms may contain agaritine and cooking removes agaritine. So, today I am sharing my easy and quick mushroom recipe. Try it and I am sure you will love it.

 

Ingredients for Mushroom curry:

  • Mushrooms – 500gms
  • Onion – 1 small
  • Curry leaves – 1 spring
  • Cilantro (Coriander leaves) – 1/4 th bunch
  • Tomatoes – 2 small
  • Cumin Seeds (Zeera) – ¼ teaspoon
  • Coriander Powder (Dhaniya powder) – 1/4 th teaspoon
  • Chilli powder – as needed
  • Turmeric powder – a pinch
  • Salt – to taste
  • Ginger Garlic paste – 1 teaspoon

Ingredients for Mushroom Masala:

  • Coconut paste – grind soft half a coconut
  • Cloves – 4 pieces
  • Cardamom (Elaichi) – 4 pieces
  • A pinch of Cinnamon powder (or) half piece Cinnamon
  • Coriander leaves (Dhaniya) lightly roasted without oil – 1/4 small cup
  • Ginger – 1 small piece
  • Garlic – 4 cloves

 

 

 

Procedure:

Firstly, mix all the masala ingredients and make a paste. Now, Clean and cut mushrooms into small or medium size pieces. Shallow fry the mushrooms pieces in oil until light brown. Keep them aside. To the remaining oil, add cumin seeds until they splutter. Add sliced onions and curry leaves. Saute for a minute. To this add ginger garlic paste and turmeric. When the ingredients turn light brown, add mushroom pieces and sliced tomatoes. Mix properly. Add salt, coriander  powder and chilli powder. To this add 1-2 tablespoons of Masala paste. After steering, add half glass of water.

Cook on slim flame with closed lid until the curry becomes little thick or when the oil settles onto the side of the vessel. Garnish with finely chopped cilantro and serve hot with either roti or rice.

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