End Results: Yumtastic ;;)
Prep time: 10min(s) Cook time: 30min(s) Total time: 40min(s)
Things you will need:
Things you will need:
- Portobello or any kind of Mushrooms (1 packet, 85g, sliced)
- Butter (4 table spoons)
- Coconut milk/Regular milk (3 cups) Note: You can also blend coconut powder with regular milk like I did.
- Ginger (1 table spoon)
- Garlic (3 large cloves)
- Serranno Pepper or green chilies (1-3)
- Minced garlic (half table spoon)
- Green Peas (1 cup)
- Onion (1 medium, thinly sliced)
- Tomatoes (2 medium, finely chopped)
- Red Chilies (whole, 3 (optional))
- Cumin-Coriander powder (1/2 table spoon)
- Red Chili Powder (1/2 table spoon)
- Turmeric Powder (1/2 tea spoon)
- Salt (according to taste)
- Schezwan Pepper Powder (timur) (1/2 table spoon, (optional))
- Cumin seeds (1/2 tea spoon)
- Fennel seeds (1/2 tea spoon)
Directions:
- Bring water to boil and add sliced mushroom. Let it shimmer slightly. Drain the water and keep mushroom aside.
- Blend coconut powder, milk ginger and garlic OR if you have coconut milk, just blend coconut milk with ginger and garlic.
- Heat 3 table spoon of butter and fry fennel and cumin seeds until it is golden brown. Make sure heat is in between low to medium.
- Add onion, peas and Serrano pepper. Cover and cook for 5 minutes. Heat should be on the lower side.
- Add tomato, salt, turmeric and cumin-coriander powder. Stir, cover and cook on same heat for another 5-6 minutes.
- Add mushroom and the blended mixture. Stir well and add red chili and Schezwan Pepper Powder (timur). Stir again and on lower heat cover and cook for another 7-9 minutes.
- Mushroom is done.
- Heat butter and add minced garlic and red chilies. Fry it until golden brown. Pour it over the mushroom curry.
- Cover everything for another 2-3 minutes.
- Mushroom curry is ready to serve. Enjoy with rice or bread :)