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Mushroom Curry

Madhuri.Dixit's picture
Ingredients
  Onions 2 , chopped
  Butter/Ghee 2 Ounce
  Tomato puree 2 Tablespoon (Tomato Paste)
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Mushrooms 1 Pound, sliced (4 Cups)
  Natural yogurt 2⁄3 Cup (10.67 tbs)
  Vegetable stock 1⁄2 Pint
  Chili powder 1⁄4 Teaspoon
  Fresh coriander leaves 1⁄4 Teaspoon (To Garnish)
Directions

Fry the onions in the fat until golden brown.
Add the tomato puree, cinnamon and cloves and continue cooking, stirring constantly, for 4-5 minutes.
Add the mushrooms and a few drops of water.
Cook, stirring until the vegetables are lightly browned.
Add the yogurt and cook for a further 3 minutes.
Then add the stock and simmer for 15 minutes.
Sprinkle in salt and pepper to taste, and the chilli powder.
Cook another 5 mins more.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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4.110715
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 748 Calories from Fat 469

% Daily Value*

Total Fat 54 g82.3%

Saturated Fat 32.8 g163.9%

Trans Fat 0 g

Cholesterol 141.5 mg47.2%

Sodium 588.6 mg24.5%

Total Carbohydrates 56 g18.8%

Dietary Fiber 13.8 g55.3%

Sugars 27.8 g

Protein 24 g47.3%

Vitamin A 44% Vitamin C 61.6%

Calcium 32.3% Iron 22.7%

*Based on a 2000 Calorie diet

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Mushroom Curry Recipe