Learn how to make restaurant-like mushroom curry at home in a simple way.
You’ve all probably heard of mushrooms. While many people dislike eating them at home, they enjoy them when they eat them at restaurants.
You only need to read this post through to the end and follow all the instructions to learn how to prepare mushroom curry at home just as you would in a restaurant.
Because mushrooms are a food that is not only convenient to consume but also greatly enhances our immune systems.
Given its abundance of nutrients, this vegetable is sure to be a favourite among vegetarians who will see it as the best available.
Recipe for a Delectable Mushroom Vegetable
4
servings5
minutes10
minutes15
minutesI’m going to give you all a recipe for mushrooms today, and it tastes great. I’ve prepared mushrooms with spices and no gravy in this recipe, and it tastes great.
This veggie may be made for lunch or dinner and served with paratha or roti.
So why wait? Let’s get started on creating it.
Keep the screen of your device ON
Ingredients
Mushroom – 200 grams
Onion – 2 (chopped)
Garlic cloves – 7
Ginger – ½ inch piece
Tomato – 1 big (chopped)
Cumin – 1 tsp
Cinnamon stick – 1-inch piece
Bay leaf – 1
Mustard oil – 3 spoons
Butter – 2 spoons
Coriander powder – ½ tsp
Red chilli powder – ⅓ tsp
Black pepper powder – 1 tsp
Kashmiri red chilli powder – ½ tsp
Salt – 1 tsp (as required)
Garam masala – ½ tsp
Kasuri Methi – 1 teaspoon
Cream – 2 spoons
Directions
- We shall properly wash the mushrooms before making the curry.
- We’re going to chop it now and put it on a platter. You can choose to chop it into large or little pieces.
- Now take a pan, place it over gas, light the flame, add mustard oil and warm it.
- Add the cumin seeds as soon as the oil is heated. Add the onion, ginger, and garlic cloves first, and sauté them gently as soon as the cumin seeds begin to crackle. Fry for two minutes, but don’t let it go too golden.
- Next, we’ll add tomatoes and cashew nuts, and cook everything along with the tomatoes until it starts to soften.
- With the film on, cook it covered over medium heat for three to four minutes.
- Now open the cover, cook for one minute while stirring, then turn off the heat and let the mixture cool under the fan.
- Once the mixer has cooled down fully, we will use the mixer grinder to ground the material into a fine paste. Create a paste with this mixture and set it aside.
- To prevent the butter from gelling, add a spoonful of mustard oil to the pan along with the butter.
- Include the bay leaf and a piece of cinnamon right away after adding these two ingredients.
- We’ll maintain the heat medium to low today, keeping in mind that the spices don’t gel, and then we’ll add red chilli powder and turmeric powder. To get the saree ready, we will add a little water—roughly half a cup—along with the mixer that we had previously prepared by grinding. The cheese must blend thoroughly and not scorch.
- After adding the coriander powder and thoroughly mixing everything, heat it for one to two minutes while covered with a lid.
- Subsequently, we will incorporate fried mushrooms, blend everything, and garnish with fresh cream and Kasuri Menthi.
- Gently stir together all the ingredients, add the garam masala powder, cover, and simmer over low to medium heat for two to three minutes. Then, switch off the gas.
- Our hot, tasty mushroom veggie in the restaurant style is now ready to be served if we garnish it with coriander leaves.
Notes
- You may also put fresh cooking cream in it if you don’t have any homemade cream.
Did you make this recipe?
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