Andhra Mushroom Curry

Mushroom curry with tomatoes

Andhra Mushroom Curry

Mushroom curry with tomatoes

author-image
By Vaishnavi Lakshmi

Published On: 29 Dec 2006

Rating: 3
12 Votes, 4 Reviews
Write a Review
20 Minutes
Served : 8
Print Recipe
Andhra Mushroom Curry Andhra  Mushroom Curry By Vaishnavi Lakshmi Andhra  Mushroom Curry Published: Mushroom curry with tomatoes 3 stars based on 4 reviews Total time: Yield: 8 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Mushrooms : 1 lb
Tomato(big) : 2 nos
Turmeric powder : A pinch
Green chillies : 2 nos
Coriander powder : 2 tsp
Onion(large) : 1 no
or 1 cup when diced
Poppy seeds(Khashakhasha) : 3 tsp
Cumin seeds(Jeerakam) : 1 tsp
Cloves(Grambu) : 4 nos (optional)
Cinnamon(Karugapatta) : 1" stick (optional)
Cardamom(Elakka) : 2 nos
Cashews : A few
Ghee : 1 spoon
Cream : 1 tsp for garnishing (optional)
Ginger:garlic paste : 2 tsp
Oil
Coriander leaves
Salt : As reqd
Chilly powder: 1 tsp
Directions:
1. Clean and chop the mushrooms well into small cubes. 2. In a spoon of ghee, fry the cashews until golden brown and keep aside. 3. Grind together coriander powder, cumin seeds, cardamom, poppy seeds, cloves and cinnamon together into fine powder and keep aside. 4. Heat the oil in a pan. 5. Add the onions & green chillies and saute until golden brown. 6. Meanwhile, boil 2 cups of water for 5 mins and add tomatoes to the boiling water and leave it for 2 mins. 7. When the tomatoes start to separate from the skin, take them out and remove the skin and grind them to smooth paste. 8. Once the onions are sauteed well, add ginger-garlic paste and saute for 1 more minute. 9. Add the mushrooms, fried cashews, chilly powder, turmeric, salt and the spice powder from step 3 and saute for 3 - 4 mins. 10. Cover the lid and cook on medium flame for 2 more mins. 11. Add the tomato puree to it, stir well and cover and cook for 4 - 5 mins. 12. Add 1 cup or more hot water and cover the pan with lid and cook till done. 13. Garnish with coriander leaves and cream. 14. :- Serve hot with roti or rice.

Ingredients

Directions

Step 1

Clean and chop the mushrooms well into small cubes.

Step 2

In a spoon of ghee, fry the cashews until golden brown and keep aside.

Step 3

Grind together coriander powder, cumin seeds, cardamom, poppy seeds, cloves and cinnamon together into fine powder and keep aside.

Step 4

Heat the oil in a pan.

Step 5

Add the onions & green chillies and saute until golden brown.

Step 6

Meanwhile, boil 2 cups of water for 5 mins and add tomatoes to the boiling water and leave it for 2 mins.

Step 7

When the tomatoes start to separate from the skin, take them out and remove the skin and grind them to smooth paste.

Step 8

Once the onions are sauteed well, add ginger-garlic paste and saute for 1 more minute.

Step 9

Add the mushrooms, fried cashews, chilly powder, turmeric, salt and the spice powder from step 3 and saute for 3 - 4 mins.

Step 10

Cover the lid and cook on medium flame for 2 more mins.

Step 11

Add the tomato puree to it, stir well and cover and cook for 4 - 5 mins.

Step 12

Add 1 cup or more hot water and cover the pan with lid and cook till done.

Step 13

Garnish with coriander leaves and cream.

Step 14

:- Serve hot with roti or rice.

user
Reply
Sana

Good recipe, came out really well..

user
Reply
sindhu

excellent recipe

user
Reply
Preethi

Great recipe! easy n simple n very tasty :-)

user
Reply
Geenu

it is really good

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Sapna Mumtaz

    Sapna Mumtaz

    Sapna Mumtaz, a well talented person and also a very creative person. Her recipes are always unique. She used to provide us varieties of recipes from different types of cuisines.