Today I am sharing an easy and delicious Mushroom recipe. Mushrooms are low-calorie food and are a great meat substitute. They have a thick, juicy and a meaty structure which makes them just as tender and delicious as meat, so its even known as the meat of the vegetable world. This mushroom curry goes very well with chapati and rice.
Mushrooms ~ 1/2 kg
Onion ~ 2 nos
Green chillies ~ 4-5 nos
Ginger ~ a medium sized piece
Garlic ~ 3 cloves
Tomatos ~ 2 nos ( Chop it to medium sized pieces and grind it to a fine paste )
Coriander powder ~ 1 tsp
Kashmiri chilly powder / Charadan mulaku podi ~ 1 1/2 tsp ( Note: If you are using regular chilly powder, then use around 1 tsp )
Turmeric powder ~ 1/2 tsp
Chopped Coriander leaves / Malliyela ~ for garnishing
Cumin seeds / Jeerakam ~ 1/2 tsp
Mustard seeds / Kaduku ~ 1/2 tsp
Curd / Yogurt ~ 1/4 cup
Salt to taste
Oil ~ 2-3 tbsp
- First clean the mushrooms using a damp cloth or you can even wash it under water, but in this case do make sure to drain it nicely using a paper towel, as mushrooms may take in lots of water while washing. Then cut it to medium sized slices.
- Then heat oil in a pan and add mustard seeds followed by cumin seeds and when they splutter, add crushed ginger and garlic and fry till they become light brown in color. Then add finely chopped onions and chopped green chillies and saute till onions become translucent.
- Then lower the flame and add coriander powder, red chilli powder and turmeric powder and fry for less than a minute. Then add tomato paste and cook till almost all water is evaporated or till the oil oozes out. Then add chopped mushrooms along with enough salt and mix it nicely and cook covered in a medium flame for about 5 minutes. Then add 1/2 cup of water and cook uncovered for another 5 minutes. Then lower the flame and add beaten curd while continuously stirring it. Then remove from the flame after 1-2 minutes. Garnish with chopped coriander leaves.
Enjoy with chapati or rice.