Mushroom Curry

• Produce

  • 1 Bay leaf
  • 3 leaves sprigs Cilantro or coriander
  • 1 Garlic cloves - 2
  • 1 2 inch piece Ginger
  • 1 Green chilies
  • 1 Mushrooms

• Condiments

  • 1 freshly grated or crushed tsp Garlic paste
  • 1 freshly grated or crushed tsp Ginger paste
  • 1 tsp Lemon juice

• Baking & Spices

  • 2 Cardamom, green
  • 3 Cloves
  • 1/2 tsp Garam masala
  • 1 tsp Red chili powder
  • 2 Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1 Yogurt

• Liquids

  • 1 cup Water
  • 1 Water

• Other

  • Onion - 1 medium or 1 cup roughly chopped

Found on spiceupthecurry.com

Description

Directions

• bring around 3 cups of water to a boil, add lemon juice and salt to it.
• Once starts boiling, add sliced mushrooms and immediately turn off the heat.
• Cover with the lid and let it sit for 3-4 minutes.
• Then drain all the water and run under cold water to stop further cooking. Keep it aside till needed.
• Take all the paste ingredients in a pan.
• Simmer for 15 minutes or till the onions get soften.
• Let it cool and grind into smooth paste. Keep it aside.
• Heat the oil in a pan on medium heat. Once hot, add whole spices and saute for a minute.
• Add prepared onion paste. Cook till all the moisture evaporated and it becomes thick.
• Add green chilies and ginger and garlic paste. Mix well and cook for a minute.
• Add red chili and garam masala. Mix in and cook for a minute.
• Lower the heat, add whisked yogurt and mix immediately.
• Also add water to make gravy consistency. Let it simmer for 5-6 minutes.
• Add blanched mushrooms. Mix and simmer for 2-3 minutes.
• Finally garnish with chopped coriander leaves.
• Turn off the stove.