Ingredients
- Mushroom - 1pack
- Onion - 1large size
- Tomato - 1large size
- Fennel seeds - 1heaped tbsp
- Bay leaves - 1no
- Cinnamon stick - 1pieces
- Green chili - 1 or 2 nos
- Ginger-garlic paste - 1heaped tbsp
- Turmeric powder - 1heapes tsp
- Yogurt - 2tbsp
- Sambar masala - 1 1/2heaped tbsp
- Garam masala - 1tsp
- Coriander leaves - 2strings
- Salt to taste
- Oil as needed
Instructions
- Heat oil in a kadhai and splutter the fennel seeds, bay leaves, cinnamon stick, green chilies.
- Then, add the chopped onions and saute for 3 to 4 minutes till translucent.
- Add the ginger-garlic paste, salt and turmeric powder and cook with onion for 2 to 3 minutes.
- Add the chopped tomatoes and yogurt and cook till the oil separates from the gravy.
- Now, add the chopped mushrooms and for 5 minutes until 3/4th down.
- Add the sambar powder and garam masala and chopped coriander leaves, cook until the mushroom curry comes to a thick consistency.
- Serve with plain rice, chapati, and Rotis.
- Don't wash the mushrooms with water just wipe it with a dawn cloth. If washed with water it will be soggy while cooking.
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