punjabi mushroom curry recipe

mushroom curry recipe - easy and delicious curry recipe of punjabi mushroom masala.

Course main, side

Cuisine north indian, Punjabi

Prep Time 20 minutes

Cook Time 30 minutes
Total Time 50 minutes

Servings 3 to 4
Author dassana

Ingredients (1 cup = 250 ml)

for onion paste:
100 grams onions or 2 medium onions or ¾ to 1 cup roughly chopped onions
½ inch ginger or 1 teaspoon chopped ginger (adrak)
5 to 6 small garlic or 1 teaspoon chopped garlic (lahsun)
for tomato puree:
70 grams tomatoes or 2 small to medium tomatoes or ½ cup tightly packed chopped
tomatoes or ½ cup tomato puree
other ingredients for mushroom curry:
200 to 250 grams white button mushrooms
4 tablespoon fresh curd (yogurt or dahi) - whisked till smooth
3 tablespoon oil
½ teaspoon cumin seeds (jeera)
2 small tejpatta or 1 medium to large tejpatta (indian bay leaf)
½ inch cinnamon (dalchini)
1 black cardamom (badi elaichi)
2 green cardamoms (choti elaichi)
3 cloves (lavang)
1 single strand of mace (javitri) - optional
¼ teaspoon turmeric powder (haldi)
½ teaspoon red chilli powder (lal mirch powder)
1 teaspoon coriander powder (dhania powder)
¾ cup water or add as required
¼ teaspoon garam masala powder
½ teaspoon kasuri methi (dry fenugreek leaves) - crushed
2 tablespoon chopped coriander leaves (dhania patta)
¾ cup water or add as required
salt as required

How to make recipe

preparation for mushroom curry recipe:
1. rinse or wipe dry the mushrooms. slice off a bit of the base stalk. then slice or chop them.
keep aside.
2. in a grinder or blender, take 3/4 th to 1 cup roughly chopped onions, 1 tsp chopped ginger
and 1 tsp chopped garlic. grind to a smooth paste without adding any water.
3. remove this paste with a spoon or spatula in a bowl. keep this ground onion-ginger-garlic
paste aside.
4. in the same jar, add 1/2 cup tightly packed chopped tomatoes and make a smooth puree. no
need to blanch tomatoes before pureeing. keep the tomato puree aside.
5. whisk 4 tbsp fresh curd till smooth and keep aside.
making mushroom curry recipe:
1. heat 3 tbsp oil in a pan and add the following whole spices - 1/2 tsp cumin seeds, 2 small
tejpatta or 1 medium to large tejpatta, 1/2 inch cinnamon, 1 black cardamom, 2 green
cardamoms, 3 cloves and 1 single strand of mace.
2. saute the spices till they become aromatic.
3. lower the flame and add the ground onion-ginger-garlic paste.
4. stir the paste. if the paste splutters then cover the pan with a lid allowing for some space for
the steam to pass.
5. on a low to medium flame stir often and continue to saute till the onion paste starts
thickening.
6. stir and saute till the paste becomes golden. this sauteing of onion paste takes some time. so
to quicken the process add a pinch of salt.
7. now add the tomato puree. stir. then add the spice powders - 1/4 tsp turmeric powder, 1/2
tsp red chilli powder and 1 tsp coriander powder.
8. stir and saute till you see oil releasing from the sides of the masala.
9. add the sliced or chopped white button mushrooms.
10. add the beaten curd (yogurt). as soon as you add yogurt, stir very well.
11. simmer the mushroom curry on a low to medium flame for 2 to 3 minutes.
12. then add 3/4 cup water or as required.
13. season with salt. stir very well.
14. cover the pan with a lid. on a low to medium flame simmer the mushroom gravy for 18 to
20 minutes or till the mushrooms are cooked.
15. lastly add 1/2 tsp kasuri methi (crushed), 1/4 tsp garam masala powder and 2 tbsp chopped
coriander leaves. stir very well.
16. stir and serve this punjabi mushroom curry with rotis, parathas, naan or even rice or veg
pulao or biryani.

http://www.vegrecipesofindia.com/mushroom-curry-recipe-mushroom-masala/