Authentic Indian Curry: Mushroom Curry
Indian families don't eat a lot of mushrooms, but you do see this curry served at restaurants in Japan. I recently received a lot of mushrooms from a neighbor of mine, so I tried re-creating this restaurant curry dish, and was very happy with the results.
-Please stir fry the ingredients very well in Step 8. That's the key to the deliciousness of this curry.
-Based on that method, please add the cayenne pepper in Step 7. For 2 generous servings. Recipe by Plabar
Authentic Indian Curry: Mushroom Curry
Indian families don't eat a lot of mushrooms, but you do see this curry served at restaurants in Japan. I recently received a lot of mushrooms from a neighbor of mine, so I tried re-creating this restaurant curry dish, and was very happy with the results.
-Please stir fry the ingredients very well in Step 8. That's the key to the deliciousness of this curry.
-Based on that method, please add the cayenne pepper in Step 7. For 2 generous servings. Recipe by Plabar
Cooking Instructions
- 1
Cut the mushrooms in half. Finely chop the onion, ginger and garlic. Open the tomato can. Finely chop the fresh coriander leaves too.
- 2
Heat the vegetable oil in a frying pan, and stir fry the chopped garlic and ginger over medium heat. Be careful not to let it burn.
- 3
Once the ginger has turned light brown, add the black pepper and turmeric and mix with the oil (about 30 seconds).
- 4
Add the onion and stir-fry for about 3 minutes over medium heat.
- 5
It will be like this.
- 6
Add the garam masala, coriander powder and cumin powder, and mix well to blend with the oil.
- 7
If you like a spicy curry, add 1/4 to 1/2 teaspoon of cayenne powder, and stir fry for another minute. See the Hints.
- 8
Add the canned tomato and stir fry well over medium-high heat. The tomatoes will lose their color and texture and become paste-like. Some oil will come out of them too.
- 9
Add the mushrooms and salt. Mix the tomato base and the mushrooms, cover the pan with a lid, and simmer over low heat for about 15 minutes, stirring occasionally.
- 10
Some moisture will come out of the mushrooms and it will look like this.
- 11
Add the chopped coriander leaves and simmer for another 2 minutes over low heat. Taste, and adjust the seasoning with salt if needed.
- 12
Transfer to serving plates, garnish with fresh coriander leaves and it's done. Put a pat of butter on top and enjoy with rice and naan bread.
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