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Masala Mushroom curry | Restaurant style | Recipe

Masala Mushroom curry | Restaurant style |


Mushrooms - 200 gms

Onion - 2 medium sized

Tomato - 2 medium sized

Ginger - 1//4 inch piece

Garlic - 4-5 medium sized cloves


Mustard oil (any oil of your choice) – 3 tbps

Dry red chilli (optional) – 1-2 pieces

Cumin seeds – 1 tsps

Sugar (optional) – 1//2 tsp

Turmeric powder – 2 tsps

Chilli powder – 1 tsp

Coriander powder – ½ tsps

Cumin powder – 1.5 tsps

Garam masala – 2tsps

Curry powder or Kitchen king masala – 1.5 tbsps

Coriander leaves (Dhania chopped) – 1tbsp


Mustard oil -1/2tbps

Coriander leaves (Dhania chopped)- 1tbsps


1. Add 2tbsps of oil in a kadhai and once the oil is hot, drop the mushrooms in it. Fry the mushrooms till all the water in the mushroom is gone and the mushrooms reduce in almost 3/4th the initial quantity, Keep I aside.

2. In the left over oil, put cumin seeds and allow it to crackle. In case more heat is desired, add the dry red chillis at this stage. After about 30 sec, add the onions and mix. To cook the onions faster and also to give caramelized look to he onion add a little sugar, and cover it to cook on the medium flame till the onions are cooked almost halfway or about 5 min.

3. Remove the lid, and now add the ginger and cook for another two min. Add the garlic, mix and cook I with lid covered and at medium flame until the onions are soft and brown and glossy.  Now add tomatoes in it. Cover and cook till tomatoes become soft and leave the oil out in the curry. Now Take it out from the flame and grind the mixture in the chutney grinder to get a smooth paste.

4. While you grind, mix the masalas in a small cup and keep aside.

5. Heat 1tbsp of oil in the kadhai and when hot, pour back the gravy paste in it. Allow it to cook on low flame. Now add the mixed dry masalas and mix thoroughly, allow it to boil and add the already fried mushrooms and some coriander leaves to it. Stir the mixture and cook it on low flame for another 5 min to allow the mushrooms to get soaked with gravy.

6. Take it out from the flame and garnish with some more chopped fresh coriander leaves.

7. Serve hot with roti or rice.

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