Minced Mushroom Curry Recipe
Ingredients
| White mushrooms | 120 Gram | |
| Garlic | 8 Clove (40 gm) | |
| Ginger | 2 Teaspoon | |
| Red chili powder | 1 1⁄2 Teaspoon | |
| Peas | 1⁄2 Kilogram | |
| Ghee | 3 Tablespoon | |
| Cumin powder | 1 1⁄2 Teaspoon (White Variety) | |
| Onions | 4 | |
| Tomatoes | 4 Medium | |
| Coriander leaves | 1 Teaspoon | |
| Ground spices | ||
| Green cardamoms | 3 | |
| Turmeric | 1⁄2 Teaspoon | |
| Salt | To Taste | |
Nutrition Facts
Serving size
Calories 314 Calories from Fat 112
% Daily Value*
Total Fat 13 g19.7%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 30.2 mg10.1%
Sodium 128.2 mg5.3%
Total Carbohydrates 42 g14.1%
Dietary Fiber 11.6 g46.3%
Sugars 16.8 g
Protein 11 g22.9%
Vitamin A 42.9% Vitamin C 135.9%
Calcium 10.7% Iron 20%
*Based on a 2000 Calorie diet
Directions
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.
Chef
