Step 1: Prepare the Mushrooms
- Clean and cut the mushrooms into small pieces.
- Heat a spoon of oil in a pan. Add half a spoon of fennel seeds (sonf) and sauté briefly.
- Add finely chopped small onions to the pan and fry until translucent.
- Once the onions are cooked, add the mushrooms. Cook on low flame for about 5 minutes until the mushrooms release their moisture and turn brown.
- Add 3 teaspoons of coriander powder, 1/2 teaspoon of turmeric powder, 1 to 1 1/2 teaspoons of red chili powder, and a pinch of salt. Fry for an additional 2 minutes.
Step 2: Prepare the Onion-Tomato Mixture
- Slice a large onion and chop 2 big tomatoes into pieces.
- Prepare 5 cloves of garlic, a small piece of ginger, a handful of coriander leaves, and green curry leaves.
- In another pan, heat a spoon of oil and sauté the sliced onion for 2 minutes. Add the tomatoes, coriander leaves, curry leaves, and chopped ginger. Fry for about 5 minutes.
Step 3: Combine and Cook
- Transfer the fried onion-tomato mixture to a mixer grinder and blend into a smooth paste.
- Add this paste to the fried mushrooms and heat for a few minutes.
- Pour in one glass of water, adjust salt to taste, and add a teaspoon of garam masala. Bring to a boil and cook for 5 minutes.
- Finish with a half teaspoon of coconut oil and a pinch of fresh coriander leaves.
Serve your hot mushroom curry and enjoy!
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