15 Jan 2018

Mushroom Gravy

Mushroom is a great source of protein, calcium and iron. It is also rich in Vitamin D and selenium, a powerful anti oxidant. I love mushrooms and try to include them atleast once every 10 days. I usually make this mushroom biryani, which we love. This time I made this mushroom gravy, which is creamy and delicious. This goes well with roti or even dosai.

Mushroom Gravy

Preparation time 15 mins | Cooking time 20 mins | Serves 2-3

  • Mushroom - 200 gms
  • Onion - 1
  • Tomato - 2
  • Ginger - 1 inch piece
  • Garlic - 7 pods
  • Green chilli - 2
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Fennel powder - 1/2 tsp
  • Curry leaves - few
  • Water - 1/3 cup
  • Fresh cream - 2 tbsp
  • Coriander leaves - few chopped
  • Salt - to taste
  • Oil - 3 tbsp
Whole Spices
  • Cinnamon - 1
  • Bay leaf - 1
  • Clove -2
Mushroom Gravy

Other mushroom recipes
Mushroom Gravy

1. Grind together the onion, tomato, ginger, garlic and green chillies and set aside.

2. In a wok, heat the oil. Add the cinnamon, clove and bay leaf. Saute for a few minutes.
3. Add the ground onion tomato paste and salt and cook till oil separates.

4. Add all the masala mentioned and cook for 3 minutes. Add the curry leaves.
5. Add the mushroom and mix with the gravy.

6. Add the water and cook till the mushroom is well cooked.
7. Add the cream and mix again. Cook for 3 more minutes.

8. Add the coriander leaves and switch off.

Mushroom Gravy

1. If you like some texture in your gravy, do not grind the onion and tomato. Chop them fine and add it in.
2. The mushroom will leave some water while cooking so do not add too much water.
3. Adding water also depends on the consistency of the gravy you prefer.

Until next time,
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