Mushroom Curry Recipe
Earthy Mushrooms cooked in a rich onion-tomato gravy makes it a delicious accompaniment for hot rotis/phulkas.
Mushroom Curry is yet another tasty dish that we can add to weekday lunch/dinner menu. Earthy Mushrooms cooked in a rich onion-tomato gravy makes it a delicious accompaniment for hot rotis/phulkas. The addition of cashew nuts makes it rich, creamy and healthy and gives it a nutty flavor too.
Did you know: Mushrooms are an exceptionally nutrient-dense food, with one serve offering a surprising amount and array of essential nutrients. Mushrooms are naturally low in sodium, fat, cholesterol, and calories and have often been referred to as "functional foods." The fiber, potassium and vitamin C content in mushrooms all contribute to cardiovascular health. Potassium and sodium work together in the body to help regulate blood pressure. Consuming mushrooms, which are high in potassium and low in sodium helps to lower blood pressure and decrease the risk of high blood pressure and cardiovascular diseases.
- 200 grams Button mushrooms , quartered
- 2 Onions , finely chopped
- 2 Tomatoes , finely chopped
- 2 cloves Garlic , grated
- 15 Cashew nuts
- 1/2 inch Ginger , grated
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Garam masala powder
- 1 tablespoon Cooking oil
- Coriander leaves (Dhania) , finely chopped, for garnishing
- Water , as required
- Salt , to taste
Directions for Mushroom Curry Recipe
To begin making Mushroom Curry Recipe, soak the cashew nuts in half a glass of warm water for 5- 10 minutes.Grind the cashews to a fine paste. Keep the cashew paste aside.
Place a Kadai (Wok)/ Stir Fry Pan on medium heat. Add 1 teaspoon of oil in pan. Stir fry the mushrooms for 2-3 minutes. Keep the mushrooms aside.
Place a Kadai (Wok)/ Stir Fry Pan on medium heat, Add the remaining oil in it. Add the chopped onions and and fry till they become brown. Grate in the ginger, garlic and saute till the raw smell disappears. Add the tomatoes & red chili powder. Saute till the tomatoes till they become soft and pulpy. Add salt to taste and mix well.
At this stage, add the cashew paste. Saute it for 2-3 minutes. Add water to get the desired consistency. Let the onion tomato and cashew gravy simmer for 3-4 minutes.
Finally add the cooked mushrooms and garam masala. Stir well. Let it simmer for 1-2 minutes. Adjust the salt.
Asha, a former finance professional, is settled in Bangalore with her husband and son. She pursued cooking as a hobby from a young age, however did not take it up seriously until much later. She got into food blogging after her son's birth since it gave her the flexibility that corporate jobs seldom offer. Being health conscious, she is on a perennial quest for easy to make, low on fat yet delectable recipes. Further food blogging piqued her interest in food photography, a skill that she is honing. She currently blogs at Spice Counter (www.spicecounter.com)