Mushroom Curry Recipe
A heavenly North Indian gravy made of mushrooms and capsicum in a tomato onion gravy. A perfect, simple and delicious gravy which you can make for weekday dinner and serve it along with a phulka or pack it in your lunch box.
Mushroom Curry is yet another tasty dish that we can add to weekday lunch/dinner menu. Earthy Mushrooms and capsicum are cooked in an onion-tomato gravy and simple spices like red chilli powder and garam masala makes it a delicious accompaniment for hot rotis/phulkas.
Did you know: Mushrooms are an exceptionally nutrient-dense food, with one serve offering a surprising amount and array of essential nutrients. Mushrooms are naturally low in sodium, fat, cholesterol, and calories and have often been referred to as "functional foods." The fiber, potassium and vitamin C content in mushrooms all contribute to cardiovascular health. Potassium and sodium work together in the body to help regulate blood pressure. Consuming mushrooms, which are high in potassium and low in sodium helps to lower blood pressure and decrease the risk of high blood pressure and cardiovascular diseases.
Serve Mushroom Curry for your lunch/ weeknight dinner or even at your parties with Pudina Tawa Paratha, Tadkewali Masoor Dal and Rose Greek Yogurt Dessert .
Try our other favourite Mushroom Recipes:
- Spinach Mushroom Chickpea Curry Recipe
- Mushroom Pasanda Recipe
- Kodava Kummu Curry Recipe- Coorg Style Mushroom Curry
10 M
35 M
45 M
3 Servings
Ingredients
- 200 grams Button mushrooms , halved
- 1 Onion , cut into chunks
- 1 Green Bell Pepper (Capsicum) , cut into chunks
- 4 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 1 cup Tomato , puree
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Oil
- Mint Leaves (Pudina) , finely chopped, for garnishing
- Salt , to taste
How to make Mushroom Curry Recipe
To begin making Mushroom Curry, first heat oil in a pan or wok and add onions, ginger, garlic and capsicum and saute until the onions soften.
Next add the mushrooms and saute until mushrooms are cooked.
Once done add the tomato puree and the dry maslas like turmeric powder, red chilli powder, garam masala and salt.
Bring the Mushroom curry to a brisk boil for two to three minutes.
Stir in the chopped mint leaves and turn off the heat. Check the salt and seasoning and adjust to suit your taste accordingly. Transfer Mushroom Curry into a serving bowl.
Serve Mushroom Curry for your lunch/ weeknight dinner or even at your parties with Pudina Tawa Paratha, Tadkewali Masoor Dal and Rose Greek Yogurt Dessert .
