Hot n Spicy Mushroom Curry
|Petite mushroom||2 Cup (32 tbs)|
|Onions||1⁄2 Cup (8 tbs)|
|Garam masala powder||1⁄4|
|Dhaniya powder||1⁄2 Teaspoon|
|Lime juice||2 Teaspoon|
|Tomato ketchup||2 Tablespoon|
|Black pepper powder||2 Pinch|
|Mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Garlic ginger paste||1⁄2 Teaspoon|
|Turmeric powder||To Taste|
|Chilly powder||To Taste|
Wash Mushrooms & them into halves. Keep aside
Heat 4 tbs oil in a wok. Add mustard seeds & allow them to splutter. Add cumin seeds, onions, ginger garlic paste, green chillies, curry leaves, turmeric powder & saute until onions turn light brown.
Add chopped tomatoes, salt & chilly powder. Cover with lid for 1 minute. Remove lid. Tomatoes would have turned tender by now. Smash tomatoes with a spatula. Add garam masala powder, yogurt, juice of lime, tomato ketchup. Mix well .
Cook until the mixture becomes like a puree. Add mushrooms, dhaniya powder, pepper powder. Add half a glass of water & cover with lid.
Cook until mushrooms become tender. Remove lid & cook until water evaporates or until gravy reaches required consistency.
Add a dash of butter (optional). Remove from stove