Quick mushroom curry

Friday, December 13, 2013 0 comments
This mushroom curry is ideal for jiffy cooking. It can be done with minimal effort and time in your rush morning hours and pack it for lunch box with ease. Curries like this are a lifesaver when you want to have something delicious but are utterly tired after a long day at work. The process becomes even easier if you have the onion tomato paste handy! 

It tastes very good with steamed rice, pulao or chapati.

2 cups chopped mushroom
1 medium sized onion
2 medium sized tomato
1 ts ginger garlic paste
1 ts cumin seed
1/4 ts turmeric powder, 3/4 ts chilli powder, 1 ts coriander powder, 1/3 ts garam masala
Lots of finely chopped coriander leaves


- Wash mushrooms in running water. Gently scrub them with your fingers to remove all dirt. Wash them again and wipe them dry with clean cloth. Chop them into bite sized pieces.
- Heat oil in a kadai. Once they turn hot, crackle cumin seeds.
- Add onions and cook until they turn translucent.
- Add ginger garlic paste and saute for a minute.
- Add tomatoes with little salt and cook well until the tomatoes become mushy and oil seperate. This is a very essential step for a good tasting curry.
- Now add the chopped mushrooms, turmeric powder, chilli powder and coriander powder with enough salt. Toss and mix them evenly.
- Now cook them in medium flame. Don't add water. Mushrooms will leave out its water while cooking. Then cook till all water dries out and mushroom gets cooked. Mushrooms should have reduced half in size and amount.
- Now add half cup of water if needed. Add garam masala and coriander leaves. Simmer for 5 minutes. 


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