Tag Archives: mushroom gravy recipe

Mushroom Potato Curry

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A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

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Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.

Sour and Spicy Mushroom Gravy

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Already I have few mushroom types of gravy; again, this one is different from all those gravies – spicy and sour gravy for poori, chapathi and all Indian breads. I have accompanied this gravy with Poori.

I am taking this to Fiesta Friday #63 hosted by Angie @ thenovicegarderner. Let us move on to the recipe…

Sour and Spicy Mushroom Gravy

Sour and Spicy Mushroom Gravy

Ingredients:

  • Mushrooms – 300 gm
  • Dried Methi leaves / Kasoori Methi – a fistful full
  • Onions – 2 nos
  • Tomatoes – 1 no
  • Red chili powder – 1 tsp
  • Coriander powder – ½ tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Yogurt / Curd – 2 tbsp
  • Cashew nuts – 7 nos
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Clean the mushroom. Chop them roughly into pieces.
  • Soak the cashew nuts in water for 15 minutes and grind them to fine paste by adding little water.
  • Heat oil the kadai, add in the methi leaves and wait for a minute.
  • Add in the onions, ginger-garlic paste and cook until the onions turn golden brown.
  • Add in the tomatoes and cook until they become mushy.
  • Add in the spice powders and cook until the raw smell goes off.
  • Add in the mushrooms, along with salt and cook until the mushrooms are half cooked.
  • Pour in the yogurt/curd and cook for few mins.
  • Pour in half cup of water, cover and cook until the mushrooms are cooked.
  • Add in the cashew paste and cook until the raw smell goes off.

Serve hot with poori or any Indian bread.

Note: I have prepared this semi-gravy, if you want it as dry, put in low flame for another few mins, keep on stirring, and garnish with coriander leaves.

 

 

Methi Mushroom curry

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Already I have posted few mushroom curries, this one is completely different from all those. I have induced dried methi and yogurt in this curry for a different flavor. This goes out well with any Indian breads and variety rice.

This recipe would be a treat for those who are in diet and diabetics people, since mushroom have no fats, no cholesterol, very low level of carbohydrates, high content protein and a wealth of vitamins and minerals. They also contain natural insulin and enzymes which helps the breaking down of sugar or starch in food.

Methi Mushroom curry

Methi Mushroom curry

Ingredients:

  • Mushroom – 200 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Curd/Yogurt – ½ cup
  • Ginger-garlic paste – 1 tbsp
  • Dried Methi leaves – ½ cup
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Cloves – 3 nos
  • Cardamom – 2 nos
  • Cinnamon – 2 “inch stick
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Wash and clean the mushroom in water. Boil 2 cups of water in a bowl, switch off the flame. Put the mushrooms and cover with lid, drain the water and keep it aside.
  • Chop the mushrooms into medium size. Take curd/yogurt in a bowl; soak the mushrooms in the curd/yogurt for about 30 mins.
  • Finely chop the onions and tomatoes.
  • Heat oil in a kadai. Put the cardamom, cloves and cinnamon, sauté them till the colour changes.
  • Put the ginger-garlic paste and curry leaves. Sauté till they turn golden brown colour.
  • Put the onions and fry till they become transparent.
  • Put the tomatoes and fry till they become mushy.
  • Put in the mushrooms, followed by all the spice powders and salt. Fry them till the raw smell goes off.
  • Put the dried methi leaves and fry for a minute.
  • Pour in 1 ½ cup of water, let it boil. Cover with the lid and cook until the mushrooms are done.
  • Remove the lid and put in medium flame, until the oil separates and floats on the top of the gravy.
  • Garnish with coriander leaves.

Serve hot with any variety rice; also it goes out well with any type of Indian bread. I have accompanied this gravy with Mushroom Briyani.

Note: Also you could use fresh methi leaves instead of dried once, but the quantity should be half lesser than the dried once. The fresh once would be strong then the dried once.