Mushroom Curry

Aromatic & flavourful, this coconut based, vegan mushroom curry is just the kind of side dish to serve along with rice or chapathis for a satisfying midweek meal

Course Side Dish

Cuisine Indian

Keyword 30 Mins or Less, Mushrooms, Vegan

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 68kcal

Author Shireen Sequeira

Ingredients

250 grams button mushrooms
1-2 green chillies slit (deseed to reduce spice if you are using the very spicy variety)
1 fat clove of garlic minced
1 medium sized onion finely chopped
oil for frying
salt to taste
chopped coriander to garnish optional

For the masala:

4 long red chillies I used a mix of Bedgi & Kashmiri chillies, all deseeded
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala powder
1 marble size ball of tamarind
approx 1/4 - 1/2 cup grated coconut adjust according to the desired amount of gravy

Instructions

Wash the mushrooms well, remove a layer of the skin if they are discoloured. Cut them into quarters and keep aside.
Grind all the ingredients mentioned under 'For the masala' to a fine paste using 2-3 tablespoons of water. Remove the the masala into a bowl and rinse the mixer jar with approx 1/4 cup of water and reserve this masala water
In a heavy, wide based wok/kadhai heat the oil and fry the slit chillies for a couple of seconds. Then add the garlic and onions and fry until the onions turn light golden. Toss in the mushrooms, salt to taste and saute on a medium heat till the colour changes from white to a musky/dull white. Cover and cook for a few minutes and then remove the contents out onto a plate.
In the same kadhai, heat some more oil and fry the ground masala on a medium heat till the well fried and the oil separates - this could take a few minutes but don't skip this step as the masala needs to be fried really well to get rid of the raw taste.
Now add the fried mushroom mixture and mix. Add the reserved masala water in parts to achieve desired thickness of the gravy. Check salt to taste. Cover the pan and let it simmer for 2 minutes. Remove from heat
Garnish with chopped coriander and serve hot with chapathis or rice

Notes

Instead of mushrooms you can make this dish with eggs ( hard boiled and slit) or potatoes too

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