MUSHROOM CURRY
This Indian recipe is unusual as mushrooms are not common in India. The finished dish can be eaten as a side dish or stirred through rice to make an altogether different dish !!!!! I often eat this as a cold rice dish on picnics or with a B.B.Q.
Provided by Brian Holley
Categories Curries
Time 27m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Grind together the cinamon stick, cloves, dried chilli and the cardamoms to make a powder. OR use 1 heaped tsp garam masala powder.
- Heat the oil in a pot and when hot add the cumin seeds, when they start to splutter add the onion and garlic, reduce the heat to medium and cook till the onion is soft.
- Add the tumeric, curry leaves and tomatoes to the pan, cook till the tomatoes are soft and will mash down to form the base of the sauce.
- Add the gound spices (garam masala) and the coriander and chilli powder.
- Cook stirring for 30 sec.
- Add the mushrooms, stir again, cover the pot and cook for approximately 10 minutes.
- Stir in the coriander leaves, and, serve.
Nutrition Facts : Calories 358.1, Fat 28.6, SaturatedFat 3.8, Sodium 31.2, Carbohydrate 24.3, Fiber 5.6, Sugar 12.6, Protein 7.2
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