Mushroom Curry Recipe
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 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.
Course: Dinner
Diet: Vegetarian
Equipment Used: Blue Leaf Mixer and Grinder, Kadai (Wok) / Heavy Bottomed Pan
Prep in:10 M
Cooks in:35 M
Total in:45 M
Makes: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 chili powder
1 teaspoon Garam masala powder
1 teaspoon Cooking oil
Mint Leaves (Pudina), finely chopped, for garnishing
Salt, to taste
How to make Mushroom Curry Recipe-
1. 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.
2. Next, add the mushrooms and saute until mushrooms are cooked.
3. Once done add the tomato puree and the dry masalas like turmeric powder, red chili powder, garam masala, and salt.
4. Bring the Mushroom curry to a brisk boil for two to three minutes.
5. 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.
#tastyfoodstyle
Yummy
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