Minced Mushroom Curry Recipe
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Summary
Cooking Time30 MinDifficulty LevelEasy
Ingredients
White mushrooms - 120 gms
Garlic - 8 cloves
Ginger - 2 tsps
Red chilli powder - 1 1/2 tsps
Peas - 1/2 kg
Ghee - 3 tbsps
White cumin powder - 1 1/2 tsps
Onions - 4
Medium tomatoes - 4
Coriander leaves - a few
Ground spices - 2 tsps
Green cardamoms - 3
Turmeric - 1/2 tsp
Salt - to taste
Directions
GETTING READY
1 In a bowl, soak white mushrooms overnight in water.
MAKING
2 Wash the mushrooms well and in a food processor jar, mince them.
3 In a pan, heat ghee, fry chopped onion, garlic until brown.
4 Add in the chopped tomatoes, ground ginger, turmeric, red chilli powder, salt, ground spices, crushed green cardamoms and white cumin powder.
5 Cook, stirring constantly until the gravy becomes thick.
6 Add in minced mushrooms, peas and chopped coriander leaves.
7 Fry for about two minutes.
8 Pour in water and cook on a low heat until tender.
SERVING
9 Serve hot.
1 In a bowl, soak white mushrooms overnight in water.
MAKING
2 Wash the mushrooms well and in a food processor jar, mince them.
3 In a pan, heat ghee, fry chopped onion, garlic until brown.
4 Add in the chopped tomatoes, ground ginger, turmeric, red chilli powder, salt, ground spices, crushed green cardamoms and white cumin powder.
5 Cook, stirring constantly until the gravy becomes thick.
6 Add in minced mushrooms, peas and chopped coriander leaves.
7 Fry for about two minutes.
8 Pour in water and cook on a low heat until tender.
SERVING
9 Serve hot.
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