Easy 5 minutes creamy mushroom curry in Indian style. Five minutes sounds magical. I have that magic wand. We all know how difficult it is to spend hours in kitchen. So we are looking for great recipes and great ideas to reduce that cooking time so that we can spend time with our family and kids. That’s why I have adopted one trick from my mom and shared in previous blog, Ready to use curry paste. Read the recipe here. Prepare the curry paste and store in refrigerator and use for different curries. This paste can be stored up to a week or more. This paste has no tomato puree added. So while cooking heat the paste in a pan and add tomato puree to it. In the end add garam masala.
Mushrooms are low in carb and hence considered and recommended for keto diet. If you are preparing this as keto then cook in butter and add cream to the curry. Those who are aiming for only low carb and low fat, consider no cream and butter. Use canola oil or olive oil.
Mushroom has high water content and it releases lots of water to the gravy. So never add excess water while cooking mushroom. Add mushrooms and saute for a minute and cook on low flame with covered lid. To reduce the cooking time, while the curry paste and tomato puree were getting cooked simultaneously I sauted the mushrooms in 1 tbsp oil in a separate pan for 3 minutes. In this way it gets half cooked. Then once the tomato puree infused with curry paste and spices, add the stir fried mushrooms to the gravy.