Ingredients and Method to make Mushroom in yogurt gravy curry
12 large button mushrooms sliced (yielded approximately 5 1/2 cups of sliced mushrooms)
2 large onions cut fine
2 tbsp oil
1 tsp carom seeds ( ajwain/ omam )
3 Indian or Thai variety green chilies cut very fine (or according to taste)
1 inch piece of ginger minced
1 1/2 tsp coriander seed powder (dhania)
3/4 tsp red chili powder
1/2 tsp garam masala
1 cup plain yogurt beaten well until smooth
salt to taste
Heat oil in a large heavy bottomed pan, add carom seeds to it . Stir for a few seconds until the seeds turn golden brown.
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Add onions, green chilies and minced ginger and saute until onions turn transparent. Add mushrooms and cook on low to medium low heat stirring occasionally until soft yet firm. Add red chili powder and coriander powder and stir a few times.
Add beaten yogurt, garam masala and salt. Let this simmer on medium heat until the curry achieves required consistency.
Serve hot with Rotis/ Phulkas
Serves approximately 2 to 3
