Authentic Indian Curry: Mushroom Curry Recipe by cookpad.japan
Cooking Instructions 1 Cut the mushrooms in half. Finely chop the onion, ginger and garlic. Open the tomato can. Finely chop the fresh coriander leaves too. 2 Heat the vegetable oil in a frying pan, and stir fry the chopped garlic and ginger over medium heat. Be careful not to let it burn. 3 Once the ginger has turned light brown, add the black pepper and turmeric and mix with the oil (about 30 seconds). 4 Add the onion and stir-fry for about 3 minutes over medium heat. 5 It will be like this. 6 Add the garam masala, coriander powder and cumin powder, and mix well to blend with the oil. 7 If you like a spicy curry, add 1/4 to 1/2 teaspoon of cayenne powder, and stir fry for another minute. See the Hints. 8 Add the canned tomato and stir fry well over medium-high heat. The tomatoes will lose their color and texture and become paste-like. Some oil will come out of them too. 9 Add the mushrooms and salt. Mix the tomato base and the mushrooms, cover the pan with a lid, and simmer over low heat for about 15 minutes, stirring occasionally. 10 Some moisture will come out of the mushrooms and it will look like this. 11 Add the chopped coriander leaves and simmer for another 2 minutes over low heat. Taste, and adjust the seasoning with salt if needed. 12 Transfer to serving plates, garnish with fresh coriander leaves and it's done. Put a pat of butter on top and enjoy with rice and naan bread. 1 Cut the mushrooms in half. Finely chop the onion, ginger and garlic. Open the tomato can. Finely chop the fresh coriander leaves too. 1 Cut the mushrooms in half. Finely chop the onion, ginger and garlic. Open the tomato can. Finely chop the fresh coriander leaves too. 2 Heat the vegetable oil in a frying pan, and stir fry the chopped garlic and ginger over medium heat. Be careful not to let it burn. 2 Heat the vegetable oil in a frying pan, and stir fry the chopped garlic and ginger over medium heat. Be careful not to let it burn. 3 Once the ginger has turned light brown, add the black pepper and turmeric and mix with the oil (about 30 seconds). 3 Once the ginger has turned light brown, add the black pepper and turmeric and mix with the oil (about 30 seconds). 4 Add the onion and stir-fry for about 3 minutes over medium heat. 4 Add the onion and stir-fry for about 3 minutes over medium heat. 5 It will be like this. 5 It will be like this. 6 Add the garam masala, coriander powder and cumin powder, and mix well to blend with the oil. 6 Add the garam masala, coriander powder and cumin powder, and mix well to blend with the oil. 7 If you like a spicy curry, add 1/4 to 1/2 teaspoon of cayenne powder, and stir fry for another minute. See the Hints. 7 If you like a spicy curry, add 1/4 to 1/2 teaspoon of cayenne powder, and stir fry for another minute. See the Hints. 8 Add the canned tomato and stir fry well over medium-high heat. The tomatoes will lose their color and texture and become paste-like. Some oil will come out of them too. 8 Add the canned tomato and stir fry well over medium-high heat. The tomatoes will lose their color and texture and become paste-like. Some oil will come out of them too. 9 Add the mushrooms and salt. Mix the tomato base and the mushrooms, cover the pan with a lid, and simmer over low heat for about 15 minutes, stirring occasionally. 9 Add the mushrooms and salt. Mix the tomato base and the mushrooms, cover the pan with a lid, and simmer over low heat for about 15 minutes, stirring occasionally. 10 Some moisture will come out of the mushrooms and it will look like this. 10 Some moisture will come out of the mushrooms and it will look like this. 11 Add the chopped coriander leaves and simmer for another 2 minutes over low heat. Taste, and adjust the seasoning with salt if needed. 11 Add the chopped coriander leaves and simmer for another 2 minutes over low heat. Taste, and adjust the seasoning with salt if needed. 12 Transfer to serving plates, garnish with fresh coriander leaves and it's done. Put a pat of butter on top and enjoy with rice and naan bread. 12 Transfer to serving plates, garnish with fresh coriander leaves and it's done. Put a pat of butter on top and enjoy with rice and naan bread. 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