Name: Andhra Mushroom Curry
Prep time: 20 min
Total time: 20 min
Ingredients: 1 lb Mushrooms; 2 nos Tomato (big); Turmeric powder (A pinch); 2 nos Green chillies; 2 tsp Coriander powder; 1 no Onion (or 1 cup when diced, large); 3 tsp Poppy seeds (Khashakhasha); 1 tsp Cumin seeds (Jeerakam); 4 nos Cloves (optional, Grambu); 1" stick Cinnamon (optional, Karugapatta); 2 nos Cardamom (Elakka); Cashews (A few); 1 spoon Ghee; 1 tsp Cream (for garnishing, optional); 2 tsp Ginger garlic paste; Oil; Coriander leaves; Salt (As reqd); 1 tsp Chilly powder

Andhra Mushroom Curry

Andhra Mushroom Curry

Mushroom curry with tomatoes

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Cuisine Andhra

Servings people

Ingredients

1 lb Mushrooms
2 nos Tomato big
Turmeric powder A pinch
2 nos Green chillies
2 tsp Coriander powder
1 no Onion or 1 cup when diced, large
3 tsp Poppy seeds Khashakhasha
1 tsp Cumin seeds Jeerakam
4 nos Cloves optional, Grambu
1" stick Cinnamon optional, Karugapatta
2 nos Cardamom Elakka
Cashews A few
1 spoon Ghee
1 tsp Cream for garnishing, optional
2 tsp Ginger garlic paste
Oil
Coriander leaves
Salt As reqd
1 tsp Chilly powder

Instructions

Clean and chop the mushrooms well into small cubes.
In a spoon of ghee, fry the cashews until golden brown and keep aside.
Grind together coriander powder, cumin seeds, cardamom, poppy seeds, cloves and cinnamon together into fine powder and keep aside.
Heat the oil in a pan.
Add the onions & green chillies and saute until golden brown.
Meanwhile, boil 2 cups of water for 5 mins and add tomatoes to the boiling water and leave it for 2 mins.
When the tomatoes start to separate from the skin, take them out and remove the skin and grind them to smooth paste.
Once the onions are sauteed well, add ginger-garlic paste and saute for 1 more minute.
Add the mushrooms, fried cashews, chilly powder, turmeric, salt and the spice powder from step 3 and saute for 3 - 4 mins.
Cover the lid and cook on medium flame for 2 more mins.
Add the tomato puree to it, stir well and cover and cook for 4 - 5 mins.
Add 1 cup or more hot water and cover the pan with lid and cook till done.
Garnish with coriander leaves and cream.
:- Serve hot with roti or rice.