If you like Mushrooms with an Indian touch, then this gravy will definitly be an hit recipe. Mushrooms are rich in protien and versatile too. It can be added to any type of recipes like pulao, biryani, gravies or can be made into stir fries. They add a unique taste to the recipe making it more healthy and yummy. This gravy has a moderate spice and tanginess which goes well with Ghee rice, Rotis, Parathas and it tastes great with Idli / Dosa (Refer recipe here) too.
Button Mushroom – 1 pack (250 gms)
Onion – 1
Tomato – 1
Ginger garlic paste – 1 tbsp
Turmeric powder – 1/2 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Cloves – 4 nos
Cinnamon – 2 inch piece
Cardamom – 2 nos
Coconut paste – 1/4 cup
Curry leaves – 1 sprig
Coriander leaves – 1 tbsp
Oil – 1 tbsp
Salt – to taste
Water – 1 cup (approx)
- Clean the button mushrooms and slice each one vertically into 4 pieces.
- In a cooker, heat oil and add cloves, cinnamon and cardamom.
- Once the flavour arises, add the curry leaves and onion. Saute onion till transparent.
- Then add coriander leaves and gingergarlic paste.
- Fry till the raw smell of ginger garlic paste goes away.
- Now add the chopped tomato and the spice powders : Turmeric powder, Chilli powder and Coriander powder.
- Fry till the oil releases from the mixture.
- Now its time to add the sliced mushrooms. Add required salt and mix well.
- Now add the coconut paste and little water.
- Mix everything well, check for salt and spiciness, the close the lid of the cooker.
- Cook for 5 whistles in high flame.
- Once done, garnish with coriander leaves and serve.
- Mushrooms release water when cooked, so add little water initially before closing the cooker. Once done, if you feel the gravy is thicker, you can add little more water and adjust to gravy consistency.
- I have used button mushrooms here. You can replace with any edible mushroom variety.