Mushroom Curry Recipe

Mushroom Curry is yet another tasty dish that we can add to weekday lunch/dinner menu. Earthy Mushrooms and capsicum are cooked in an onion-tomato gravy and simple spices like red chilli powder and garam masala makes it a delicious accompaniment for hot rotis/phulkas.  Course : Dinner Ingridients : 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 Chilli powder 1 teaspoon Garam masala powder 1 teaspoon Oil Mint Leaves (Pudina) , finely chopped, for garnishing Salt , to taste Instructions 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.Next add the mushrooms and saute until mushrooms are cooked. Once done add the tomato puree and the dry maslas like turmeric powder, red chilli powder, garam masala and salt.Bring the Mushroom curry to a brisk boil for two to three minutes.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 .