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PrintMUSHROOM CURRY
This is a delicious way of cooking mushrooms. It goes well with meat dishes, but is also great when served on its own.
Serves :
4
Preparation Method :
- Heat the oil in a large, heavy pan and fry the cumin seeds, peppercorns, cardamom pods, and turmeric for 2 - 3 minutes.
- Add the onion and fry for about 5 minutes until golden.
- Stir in the cumin, ground coriander, and garam masala and fry for further 2 minutes.
- Add the chilli, garlic, and ginger and fry for 2 - 3 minutes, stirring all the time to prevent the spices from sticking to the pan.
- Add the tomatoes and salt. Bring to boil and simmer for 5 minutes.
- Add the mushrooms. Cover and simmer over low heat for 10 minutes.
- Garnish with chopped coriander before serving.
INGREDIENTS
- 2 tablespoons Cooking oil
- ½ teaspoon cumin seeds
- ¼ teaspoon black peppercorns
- 4 green cardamom pods
- ¼ teaspoon ground turmeric
- 1 onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- 1 fresh green chilli, finely chopped
- 2 garlic cloves, crushed
- 1 inch piece fresh root ginger, grated
- 400 grams chopped Tomatoes
- ¼ teaspoon salt
- 500 grams button (white) mushrooms, halved
- Chopped fresh coriander (cilantro), to garnish
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