Mushroom Curry
Quick and Easy Mushroom Curry, makes a perfect weeknight meal or side dish
Servings: 4
Ingredients
- 500 gram mushroom cleaned and sliced
- 1 tbsp butter ghee
- 1 onion finely chopped
- 1 tsp ginger/garlic paste
- 2 green chilli
- 1 sprig curry leaf
- 1 roma tomato skin removed and blended
- 1/2 tsp turmeric
- 1 tsp masala
- 1 tsp kashmiri chilli powder
- salt
Instructions
- Heat the butter ghee in a pan, on low heat. Add the onion and fry until golden brown
- Add the curry leaf and chillies together with the ginger/garlic paste and fry for a further minute
- Add the turmeric, masala and kashmiri chilli powder and fry for a minute. Add a couple of drops of water if required, to prevent burning
- Add the pureed tomato and cook for about 5 minutes until the tomato is cooked/softens
- Add the sliced mushroom, season with salt and cook for about 8-10 minutes until the mushroom is cooked and the liquid reduces
- Garnish with coriander
Notes
- If you don't have butter ghee you can use vegetable oil. You may need to add a tablespoon extra
- To remove the skin from the tomato I usually place it in boiling water for about a minute. By that time the water cools down a litte. I remove the tomato and the skin easily peels off. I do not use the ice water method because this works for me. Place in a blender and blend until it turns to liquid
- Mushrooms release a lot of water so please do not rinse the mushroom. Wipe them down with a damp paper towel and if there are any messy bits gently peel the top layer of skin and slice them