Restaurant-Style 30-Minute Mushroom CurryVeg
This restaurant-style mushroom curry is a rich, flavorful, and easy vegetarian side dish that pairs perfectly with chapati, roti, or naan. Prepared with fresh button mushrooms and a blend of aromatic spices, this curry comes together in just 30 minutes. It features a delicious tomato-based gravy that is ideal for a quick yet impressive lunch or dinner. Simply sauté whole spices and onions, add ginger-garlic paste and tomato puree, simmer and garnish with fresh coriander.
Ingredients
600 g Shiitake Mushroom (fresh & sliced)
3 tbsp Oil
as needed Cinnamon
as needed Cloves
as needed Black Cardamom
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
5 slice Green Chilli
2 tsp Ginger-Garlic Paste
6 medium Tomato Paste
1 tsp Turmeric Powder
2 tsp Cumin Powder
2 tsp Coriander Powder
3 tsp Kashmiri Red Chilli Powder
to taste Salt
1 cups Water
2 tsp Garam masala Powder (Hot Spices)
For garnishing Coriander Leaves (finely chopped)
Instructions
1
Wash the button mushrooms thoroughly and cut them into medium-sized slices. Finely chop the onions and slit the green chillies.
2
Heat oil in a wide pan or kadai. Add cinnamon, cloves, cardamom, and shahi jeera (or cumin seeds) to the hot oil. Add the chopped onions and sauté for 3-4 minutes. Add the slit green chillies and continue cooking until the onions turn golden brown.
3
Stir in the ginger-garlic paste and cook for about a minute. Add the tomato puree. Cook on medium-high heat until the raw smell of the tomatoes fades and the mixture thickens, with excess moisture evaporated.
4
Season the mixture with salt, turmeric powder, cumin powder, coriander powder, and Kashmiri red chilli powder. Mix well to combine everything into a fragrant masala base.
5
Add the sliced mushrooms to the pan. Sauté them with the masala until they are well-coated and begin to turn tender.
6
Pour in the water and mix well. Cover the pan and let the curry simmer for about 10 minutes to allow the flavors to meld.
7
Remove the lid and stir in the garam masala powder. Let it simmer for an additional 2-3 minutes to reach the desired consistency.
8
Garnish the curry with freshly chopped coriander leaves and serve hot with rotis, chapatis, or flavored rice.
