Mushroom Curry is a very famous vegetarian cuisine prepared using seasonal mushrooms dipped in a tomato curry with peas and varieties of spices. It can be served with normal rice, pulao or roti.
Though mushroom is not eaten traditionally in Nepal but people love quite a few recipes prepared using mushroom. Such as mushroom in curry, mushroom choila, garlic mushroom, mushroom sticks, etc. Especially mushroom dishes are loved by vegetarians as they can make the diverse amount of recipes from it.
Mushroom masala recipe is very easy to prepare. Here mushroom is dipped in tomato gravy, well not so thick creamy gravy. A medium consistent gravy is enough to make this delicious mushroom curry.
Ingredients for Mushroom Curry
- 500 g mushroom
- 1 bowl green peas
- 5 tablespoon oil
- Finely chopped spring onion
- 1/2 tablespoon cumin seeds
- Garam Masala (2 cloves, bay leaves, cardamom and cinnamon)
- 3-4 chopped green chili
- 1 finely chopped onion
- 1 cup tomato puree
- 1/2 tablespoon turmeric powder
- Ginger-garlic paste
- Chili powder or flakes as per your preference
- Salt to taste
- Meat masala
- Bay leaves
- Chopped coriander
Recipe for Mushroom Curry
1: Take a wider pan and heat up 4-5 tbsp of oil, add 1 tbsp of cumin seed and 2-3 bay leaves (optional) and garam masala i.e. cloves, cinnamon, and cardamom
2: Add chopped onions, spring onion and green chilies, stir it properly
3: Then add green peas along with ginger-garlic paste and mix it properly for 1 minute
4: After that add tomato puree (can buy ready-made from the grocery store or can blend it in a mixture at home as well) and let it cook in medium flame for one minute
5: Add all the spices 1 tbsp of turmeric powder, chili powder or flakes, salt to taste, meat masala and stir it nicely
6: Add chopped mushroom into the gravy, close the lid and let it cook for 10-12 minutes in medium flame
7: Garnish with chopped coriander on top
8: And it’s ready to serve 🙂
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