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Minced Mushroom Curry
   Cooking time :35 min.       Serving :  6 persons 

                            For Garnishing:
     Shelled Peas  200 gm.      Green Coriander leaves 1/2 sprig
     Fresh Mushrooms 200 gm.    Garam Masala Powder 1/4 tsp.
     Fried Makhana   1 Cup
     Onions          1 Big
     Tomatoes        2 Big
     Garlic          6 Cloves
     Ginger          1 small piece
     Red chilli powder 1/2 tsp.
     Turmeric powder  1/2 tsp.
     Coriander powder  1 tsp.
     Cardamoms         4 green
     Kaju paste        2 tsp.
     Oil               2 tbsp.
     Salt              1 1/4 tsp.

Method :
Wash and mince the mushrooms. Grind the onions, garlic and ginger into a paste. Blanch and peel the tomatoes. Fry the makhana and keep aside.
Heat oil in a pan and fry the onions-garlic-ginger paaste till light brown.Add turmeric,coriander and red chilli powders, peeled and chopped tomatoes and stir well. Fry this masala, adding water2-3 times.When the masala leaves the ghee, add kaju paste, peas, minced mushrooms, fried makhana and salt. Continue frying for 2 minutes.
Add 3 cups of water for the gravy. Add crushed cardamoms and allow to simmer covered with a lid on a slow fire till tender.When the gravy becomes thick, take off the fire.
Serve hot garnished with chopped coriander leaves and garam masala powder at dinner or lunch with chapattis or rice.

---Krishna Verma.