Mushroom Curry

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." -
 Julia Child

Ingredients :

Mushrooms - 200 gms - Cleaned and cut into halves.
Onion - 1 - Cubed
Capsicum - 1 - Cubed
Kasoori Methi - 1 tsp
Butter - 1 small block
Cumin - 1/2 tsp
Cashew Nuts - 12 Nos

Saute Together :

Onion - 2 - Cut into cubes
Tomato - 2 - Cut into cubes
Garlic - 3-4 cloves - sliced
Turmeric Powder - 1/2 tsp
Corriander Powder - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/2 tsp


Heat oil in a pan and add the above ingredients. Onions first, followed by garlic. Once the raw smell settles, add the tomatoes. Saute well and then add all the masalas. Saute well and cook covered for 5 minutes till the tomatoes turn almost pulpy. Turn off the flame.

Once cooled, Add the Cashew nuts and grind into a fine paste.

Cooking Method :

1. Heat butter in a deep pan. Add cumin. Then add the cubed onions and saute well.
2. Once the onions start to sweat, add the cubed capsicums. Saute again. Turn the flame to simmer and allow the onions and capsicums to cook a little.
3. Add the cleaned mushrooms and saute well. Add salt and saute well.
4. The onions, capsicums and the mushrooms should absorb the butter and salt well.
5. Add the ground paste to the well sauteed mushrooms.
6. Mix well and adjust seasoning
7. Cover and cook on simmer till the mushrooms are cooked.
8. Crush Kasuri methi and sprinkle over the curry.
9. Turn off the flame.
10. Serve hot with rotis.

Note :

1.I like to bite into the onions and capsicums in the gravy, so I do not cook them completely. I just saute them till they sweat and add the mushrooms. You can cook for longer if you do not like the raw flavor.