Simple Mushroom Curry
I think my dear hubby is missing his mum…Lol! It’s been a while since we’ve seen our parents so I guess he’s experiencing some nostalgia.I had to cook him this Simple Mushroom Curry just like his mom did.
I miss my parents too but I chat to them almost everyday and I know it won’t be long before we see them again. Today he’s been requesting a lot of his mum’s cooking. First it was Hungarian Tarts, then it was this Mushroom Curry.
Simple Mushroom Curry
So today I had to make a few calls to ask exactly how to make the stuff. Because it dare not be any different to his mums. Well, I did cook this Simple Mushroom Curry, probably not exactly like Mummy Dearest but he said it was absolutely delicious.
That’s alway music to my ears. And then of course, he could’nt decide if he wanted to eat it with Roti, Rice or Naan Bread. After much contemplation Naan Bread it was and I must admit it went down really well with the Mushroom Curry.
Need I tell you about the kind of day I had. A houseful of men is sure to drive any sane woman nuts…haha! I still love them to bits even though they are all crazy, demanding men.
Ingredients Required for the Curry
Firstly, you do need Mushroom. I used normal white button mushrooms.
Butter Ghee or Oil – Butter ghee always makes everything so delicious but oil is perfectly fine too
Masala – I used a tiny bit of masala for this dish, it is supposed to be a mildly spiced dish
Ginger/Garlic Paste – a staple in almost every curry together with onion
Curry Leaf- this makes Indian dishes so aromatic, I love it
Tomato – just a little to give the curry a little substance I guess
Turmeric – which is always good to add to curries, has numerous health benefits too
Green Chilli – gives the curry a hint of heat
Quick and Easy
This curry literally takes about 15 minutes to cook. Don’t I love all these quick and easy dishes. Makes life so uncomplicated. I wish everything could be as easy.
This is more of a dry curry than saucy. I do have a recipe for Mushroom Masala which is more of a saucy curry, if that’s what you prefer.
We simply love mushrooms but I don’t make them often enough. I think it’s time I posted more mushroom recipes, although there are a few on my blog.
If you love this curry as much as we do please drop a comment and a star rating, it is always appreciated.
More Mushroom Recipes to try:
Mushroom Curry
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
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