Mushroom Kari Masala

Serving Size : 3

Cooking Time : 30  min

Preparation Time : 40 min

Ingredients 

• Mushroom - 500 gm thinly sliced
• Onion - 1 large finely chopped
• Tomatoes - 2 finely chopped
• Green chilies - 4 split
• Ginger garlic paste - 1 1/2 tsp
• Cumin - 1 tsp
• Cinnamon - 2 small sticks
• Cardamon - 2 (or) Cardamon powder - 1/8 tsp
• Chili powder - 1/2 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 1/2 tsp
• Garam Masala - 1 1/2 tsp 
• Curry Leaf - 2 string
• Coriander leaf - few for garnish
• Turmeric - 1 tsp
• Salt - to taste 
• Oil - 5 tbsp

Method

• In a kadai add oil, once oil heats up add cumin, cinnamon and cardamon. Once cumin starts to splatter add the onion and saute until translucent.
• Now add ginger garlic paste, green chili and saute until you get the aroma from the paste.
• Now add the tomato, all spices, salt and saute until oil oozes out.( Add spice level according to your taste)
• Now add the mushroom, curry leaves (I don't have curry leaves so I Skipped it, curry leaves gives more flavor to curry) and mix it well, cover and cook it for 15 min on medium flame, once water comes from the mushroom uncover the kadai and cook for another 10 min medium low flame.
• Once you see little oil oozes out from the gravy switch off the flame and garnish it coriander leaf.
• Serve with hot roti, rice or chapati.

Method With Photo

• Thinly sliced Mushrooms, Finely chopped onion, finely chopped tomatoes, split green chilies , finely chopped coriander leaf, ginger garlic paste, cumin, cinnamon and cardamon.

          

• In a kadai add oil, once oil heats up add cumin, cinnamon and cardamon.

• Once cumin starts to splatter add the onion and saute until translucent.

• Now add ginger garlic paste, green chili and saute until you get the aroma from the paste.

• Now add the tomato, all spices, salt and saute until oil oozes out.

• Now add the mushroom, curry leaves (I don't have curry leaves so I Skipped it, curry leaves gives more flavor to curry) and mix it well.

•  Cover and cook it for 15 min on medium flame. 

• Once water comes from the mushroom uncover the kadai and cook for another 10 min medium low flame.

• Once you see little oil oozes out from the gravy switch off the flame and garnish it coriander leaf.