Mushroom Curry

No tomatoes are used in this gravy unlike normal Punjabi gravies are made. So to get the touch of sour taste yogurt is used instead. Onions are boiled first then made gravy which gives unique taste to it. Addition of whole spices in mushroom curry makes the whole dish very aromatic. Check out more mushroom recipes Mushroom pulao  //  Kadai mushroom  //  Matar mushroom curry  //  Palak mushroom // Mushroom masala

How to make mushroom curry recipe (Step by Step Photos):

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1. First blanch the mushrooms – bring around 3 cups of water to a boil, add lemon juice and salt to it. Once starts boiling, add sliced mushrooms and immediately turn off the heat. Cover with the lid and let it sit for 3-4 minutes. Then drain all the water and run under cold water to stop further cooking. Keep it aside till needed.
2. Now to make onion paste, take onion, ginger, garlic, salt and 1 cup of water in a pan.
3. Simmer for 15 minutes or till the onions get soften. Almost 80% of water will get evaporated. Let it cool and make smooth paste out of it.
4. Heat the oil in a pan on medium heat. Once hot, add whole spices (bay leaf, cloves and green cardamoms) and saute for a minute or till you get nice aroma of the spices.
5. Add prepared onion paste.
6. Cook till all the moisture evaporated and it becomes thick.
7. Add green chilies and ginger and garlic paste. Mix well and cook for a minute.
8. Add red chili and garam masala.
9. Mix in and cook for a minute.
10. Lower the heat, add whisked yogurt and mix immediately. Also add water to make gravy consistency. Let it simmer for 5-6 minutes.
11. Add blanched mushrooms.
12. Mix and simmer for 2-3 minutes. If needed add water.
13. Finally garnish with chopped coriander leaves and serve. Serving suggestion: Serve this curry with phulka roti or plain paratha, naan. It can be served with plain steamed rice, jeera rice, biryani rice or mild vegetable pulao.

This recipe is adapted from tarla dalal’s recipes.