Creamy mushroom curry

Ingredients :

  • Mushroom (200g)
  • Onions – 2 big
  • tomato – (1 1/2  if roma tomatoes, else 1 big tomato)
  • green chillis – 2-3
  • ginger garlic paste – 1 spoon
  • cumin seeds – 1 tea spoon

  • black pepper powder – 1/4 spoon
  • cardamon black – 1
  • turmeric powder – 1/4 spoon
  • salt – to taste
  • red chilli powder – as per taste
  • garam masala – 1 spoon (or as per taste)
  • philadelphia cream – 75 gram
  • water – 1cup
  • oil – 1/4 cup

Method :

  1. Wash and clean the mushroom. Cut them (as per the shape of your choice)
  2. Take a deep bottom vessel. Heat the vessel and when hot put half of the oil in the vessel. When the oil is hot, add the mushroom and fry them on medium heat till the mushroom release all the water and are brown in color.
  3. In the meantime, blend 1 onion, 1 1/2 tomato, cumin seeds, black pepper powder, cardamom to make a fine paste.
  4. Cut the onion into small pieces.
  5. When the mushrooms are done, put them in a bowl.
  6. Add the rest of the oil to the vessel and fry the onions till they are light golden in color.
  7. Cut the green chilli length-wise, fry them in the oil along with the onions for 2 mins.
  8. Add the ground paste, turmeric powder, red chilli powder, ginger-garlic paste and salt.
  9. Cook all the spices till oil separates on medium heat.
  10. Add the fried mushroom along with 1 cup of water. Cook for 8-10 mins on medium heat
  11. Add the cream and garam masala. Cook for 1-2 mins.
  12. Garnish with coriander leaves and the curry is ready.
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1 Comment (+add yours?)

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