Empty My Fridge
Mushroom Curry Recipe | How To Make Mushroom Masala Curry | Spicy Mushroom Gravy | Neelam Bajwa
Ingredients
- Onion2
- Ginger½
- Garlic · chopped1 tsp
- Tomato2
- Mushroom250 g
- Yoghurt4 tbsp
- Ghee3 tbsp
- Cumin½ tsp
- Bay leaf1
- Cardamom2
- Black cardamom1
- Clove3
- Turmeric¼ tsp
- Chili powder½ tsp
- Coriander seed · powder1 tsp
- Garam masala¼ tsp
- Fenugreek¼ tsp
- Saltto taste
Instructions
- Grind the onions, ginger and garlic together into a paste.
- Heat the ghee in a kadhai and add the bay leaf, black cardamom, green cardamom, cloves, cumin seeds and the ground paste.
- When the ghee starts to separate, add the tomato puree and cook until the ghee separates again.
- Add the chilli powder, turmeric, coriander powder, cumin powder, salt and water.
- Add the mushrooms and mix well.
- Cover and simmer on low heat.
- Once the mushrooms have released some liquid, add the yoghurt and dried fenugreek and stir.
- Cover again and cook.
- Turn off the heat, sprinkle in the garam masala and mix well.
Summarized from Get Curried's video. Watch it for the details.
More recipes with
GarlicOnionGingerTomatoMushroomYoghurt
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.