How to Make Veg Hot And Sour Soup

Hot & Sour Soup

Veg Hot And Sour Soup

Learn how to make this yummy tangy, spicy veg hot and sour soup. This veg hot and sour soup is one of my favorite soup. Whenever I dine out my first order is veg hot and sour soup. The name itself says it all. The sourness and the hot spicy combined together gives a nice flavor. The heat comes from the chilli sauce, black papers, ginger, garlic. you can add white pepper as well. The main sourness source is malt vinegar/ white vinegar.
You can add vegetables of your choice. Normally I add cabbage, cauliflower, carrots, french beans, mushrooms to the soup. You add bamboo shoots and tofu as well. This is super easy to prepare and gets prepared very quickly in 15 minutes.
The thickness or consistency you can adjust with cornflour.
This soup comes in Indo Chinese starter menu. Also read other Indo Chinese food like Veg Hakka Noodles, Veg Manchurian,
If you are looking for soups then please check these:
Lets make this easy soup in 15 minutes.
Hot & Sour Soup

Veg Hot & Sour Soup

This is an Indo Chinese soup which is easy and quick soup.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soups
Cuisine: Asian, Chinese, Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Soups, Indo Chinese
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 tbsp Ginger finely minced/ chopped
  • 1 tbsp Garlic Finely minced
  • 1 small Onion sliced
  • 4 - 5 tbsp Spring Onion Greens
  • 2 - 3 florets Cauliflower finely chopped
  • 1/2 cup Cabbage shredded
  • 1/2 cup Beans finely chopped
  • 1/2 cup Carrot Grated or sliced thin
  • 4 Mushroom Sliced
  • 1 tsp Salt or as per taste
  • 1/2 tsp Black Pepper
  • 2 tbsp Oil
  • 2 tbsp Soy Sauce
  • 3 tsp White Vinegar
  • 1 glass Water
  • 4 tbsp Corn flour

Instructions

  • Heat oil in a pan. Add onion, sauté for a minute. Then add chopped garlic, ginger and green chillies, green onions. Sauté for a minute on high flame.
  • Then add chopped veggies. Sauté for 2 minutes. Add water and boil for 4 – 5 minutes till they are soft and tender. Don’t overcook vegetables.
  • Add soy sauce, white vinegar. Add salt. Add less salt as soy sauce has some salt in it.
  • Add some water (1 cup)and let it simmer for 2 minutes. Add black pepper and salt.
  • In a small bowl mix the corn starch with 2 tbsp water and stir well. Add this mixture to boiling soup to give it thicker consistency.
  • Season with black pepper and serve hot. Garnish with Spring onions.
    Hot & Sour Soup
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Goan Mushroom Vindaloo

Mushroom Vindaloo

Goan Mushroom Vindaloo [How to make Mushroom Vindaloo]

Mushroom Vindaloo Recipe
Mushroom Vindaloo

Mushroom Vindaloo is a vegetarian version of vindaloo dish. Authentic vindaloo recipe is made with pork and motton or chicken. You can make different vindaloo recipes such as paneer vindaloo, potato vindaloo, mix vegetable vindaloo.

If you will search for its history, you will get it from wikipedia. Just to brief, its originally a Portuguese dish where they use to marinate the meat in this spice and stored in wine for sailors. When modified to Indian version, wine got replaced with palm vinegar. Now this is a cuisine from Konkan (Goan curry). It has many more evolution in Indian version.

Okay let me tell you the basic difference of this particular dish. In this recipe, malt vinegar or coconut vinegar is used for marination. However if you are making paneer vindaloo, you will have to marinate the paneer in the vindaloo spice mix. But other vegetables, you can directly add to the curry. No need to marinate separately. This is an easy recipe and you may prepare the dish with in 30 minutes.

Potatoes goes very well with these vindaloo recipes. Here I have shallow fried potatoes and then added them to the curry.

Mushroom Vindaloo

Also read: mushroom matar vindaloo recipe 

Here I would request you to read other similar posts like mushroom matar masala, paneer tikka masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.

If you like mushroom, read other mushroom recipes like mushroom matar pulao, creamy mushroom soup, spinach and mushroom soup.

Lets make this Mushroom Vindaloo Recipe.

Mushroom Vindaloo

Mushroom Vindaloo

This goan curry is prepared with vindaloo spice mix. Easy dish to prepare and takes hardly 15 minutes to prepare.
Prep Time5 mins
Cook Time15 mins
Total Time35 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Goan/Konkan, Indian, West Indian
Keyword: Indian Curry
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 250 gms Mushroom
  • 1 Onion
  • 1 Green Chilli
  • 8 Dry Red Chilli
  • 4 Cloves
  • 6 Black pepper
  • 2 tsp Corinader seeds
  • 1 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Salt
  • 1 Potato chopped
  • 2 tbsp Malt Vinegar/ White Vinegar/ Coconut Vinegar
  • 3 tbsp Oil
  • 1/2 inch Cinnamon stick
  • 2 Potatoes chopped

Instructions

  • In hot water soak the red chillies for some time. After that remove from water and blend with all dry spices mentioned in list along with vinegar, water as required.
  • Heat oil in a pan. Shallow fry the sliced mushrooms and potatoes separately. Remove once they are light brown and well fried and keep on paper tower to soak excess oil
  • Mushroom Vindaloo
  • Remove excess oil. Keep 1 tbsp oil. Add chopped onion, green chilli and saute till translucent.
  • Add the spice paste and saute well. add salt and cook till the paste is cooked and leaves oil.
  • Add shallow fried mushrooms & potatoes to the paste. Add 1/4 cup water and stir well. Let it simmer for some time.
  • Add chopped coriander leaves and turn off heat. Serve with flatbread.
    Mushroom Vindaloo
  • Mushroom Vindaloo
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Mushroom Matar Vindaloo Recipe

Mushroom Matar Vindaloo

Mushroom and Green Peas Vindaloo/ Mushroom Matar Vindaloo

Mushroom Matar Vindaloo

Mushroom and Green Peas/ Matar Vindaloo is very much similar to mushroom vindaloo. Normally potatoes goes really well with vindaloo curry. However I have added green peas to it. I have tried these vindaloo recipes and they taste so flavourful I just loved them. Its easy to prepare and have distinctive taste more of spicy and hotness of roasted whole spices.

If you will search for its history, you will get it from wikipedia. Just to brief, its originally a Portuguese dish where they use to marinate the meat in this spice and stored in wine for sailors. When modified to Indian version, wine got replaced with palm vinegar. Now this is a cuisine from Konkan (Goan curry). It has many more evolution in Indian version.

Well this is the beauty of cooking. One dish gets cooked authentically with fixed ingredients but you can make variations and make newer dish which are even better than the original dish. In Goa it’s authentically cooked with pork. However chicken, meat, beef are also cooked in vindaloo spice.

Okay But since we are vegetarians, lets focus on vegetarian version of this dish. This dish is more fiery and hot spicy dish. But you can adjust the amount of chilli. You can use paneer for this recipe, Paneer Vindaloo (in my to-do list, so expect for the recipe soon). In that case you have to marinate the paneer cubes in that spice mix for some time. Some more recipes in my to-do list are potato vindaloo, mix vegetable vindaloo, soya chunks vindaloo. Comment below if you have tried other vindaloo version so that I can get some inspiration to cook.

The process and spice used will be same. but different vegetables adds their own flavor to the dish.

Read mushroom vindaloo recipe here.

Here I would request you to read other similar posts like mushroom matar masala, paneer tikka masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.

You can prepare the vindaloo spice mix and refrigerate for future use. I will be posting that recipe too soon. Do come back and check for it.

Lets make this delicious dish.

Mushroom Matar Vindaloo

Mushroom and Green Peas Vindaloo/ Mushroom Matar Vindaloo

This is a fiery hot goan curry with a combination of mushroom and matar (green peas)
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sabzi & Curry
Cuisine: Goan/Konkan, Indian, West Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings: 2 Servings
Author: daintykitchen

Ingredients

  • 250 gms Bottom Mushroom Sliced
  • 100 gms Green Peas
  • 8 - 10 Kashmiri Red Chilli (Whole, Dried)
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 2 Cloves
  • 1/2 inch Cinnamon Stick
  • 8 Black Pepper
  • 6-8 Garlic cloves
  • 1 inch Ginger Piece
  • 2 tbsp Malt Vinegar/ White Vinegar
  • 1/2 tsp Turmeric Powder
  • 1 small • Onion – 1 Diced
  • 1 Green Chilli (Optional)
  • 2 tbsp Refined Oil/ Mustard Oil
  • 1 tsp Salt (as per taste)
  • 1/2 tsp Sugar

Instructions

  • Soak kashmiri red chillies in hot water for 20 minutes.
  • After that grind all spices (soaked red chillies, coriander seeds, cumin seeds, cloves, black pepper, ginger, garlic, turmeric powder and vinegar). Add little water as required for grinding.
  • Heat oil in a pan. Add in sliced mushrooms and shallow fry them. Once they are done remove from oil and keep on a separate plate.
  • Add chopped onions to the pan and saute till translucent. Add chopped green chillies and green peas. Saute for 3 - 4 minutes. Here I'm using frozen ones which will get cooked easily. If you are using seasonal peas then blanch them first to fasten the cooking.
  • Then add in the fine paste prepared from all spices. Mix well and cook till the spices are well cooked and leaves oil from surrounding.
  • Add the fried mushroom slices. Saute for another 2 minutes. Add 1/2 cup water and let it simmer for 3 minutes more. Add chopped coriander leaves.
  • Turn off heat once cooked. Serve hot with any flat bread or rice.
    Mushroom Matar Vindaloo
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Creamy Spinach & Mushroom Soup

Creamy Spinach & Mushroom Soup

This green & creamy spinach & mushroom soup is another healthy soup from my soup bowl. As the name says it all its made from spinach and mushroom and seasoned with other light spices. Read my other spinach recipes here.

I have mentioned my other spinach soup in my earlier recipe post. However that soup has more curry taste as I had used the curry spices and onion paste to prepare that soup. But I felt like preparing some soup where spinach will dominate the flavor. But then mushroom is a surprise for the taste bud in this soup. I like mushrooms and they are extremely healthy food. Low in carb and helps maintaining weight. So isn’t a great idea to combine two superfoods for one soup. This was an easy one pot recipe. Again this will keep you full and stop food craving. The protein and fibre helps in weightloss.

 

This is easy and takes only 15 minutes to prepare this recipe. I have added swirl of curd which gave tanginess to the soup.

So lets make this super healthy and heavenly delicious soup. Add home made bread croutons to the soup and serve.

Creamy Spinach & Mushroom Soup

This is an easy and healthy soup prepared with fresh spinach leaves and mushrooms.
Prep Time8 mins
Cook Time10 mins
Total Time23 mins
Course: Main Dish, Soups, Weightloss Recipe
Cuisine: Asian, Indian, Middle Eastern
Keyword: Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 tbsp oil
  • 1 cup fresh spinach leaves chopped
  • 10 mushroom
  • 1 onion
  • 4 garlic pods
  • 1/2 tsp salt
  • 1/2 tsp black pepper powder
  • 2 tbsp beaten curd

Instructions

  • Heat oil in a pan. Add crushed garlic and saute till light brown in color. Then add chopped onions to it.
  • Once onion is translucent, add chopped spinach and mushroom and saute for 5 minutes on medium high flame or till its cooked.
  • Add 1/2 tsp whole wheat flour but its optional. You may skip this. saute for another minute.
  • Turn off heat and let it cool slightly. Blend it to a smooth paste.
  • Heat pan again. Pour the puree and add 1/2 cup water and simmer for 2 minutes. Season with salt and paper.
  • turn of gas and serve the piping hot spinach & mushroom soup with a swirl of beaten curd and bread croutons.

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Creamy Mushroom Matar Masala/ Mushroom & Green Peas in Spiced Mushroom Based Gravy

Creamy mushroom & green peas curry/ Mushroom Matar Masala

This creamy mushroom & green peas curry is different from regular mushroom matar masala with a variation. I have prepared the gravy with puree of sauteed mushroom and onions. You can take the creamy mushroom soup that recipe i have shared in my blog here. Lets make this creamy mushroom and green peas curry. In regular mushroom matar masala mushroom and green peas are cooked in Indian red curry paste (recipe here!)

Here in this recipe with little variation I have added sauteed & pureed onion & mushroom to the gravy. It turned out to be delicious with slight variation with extra creamy texture. Try this version and share your feedback with us.

Mushroom paste recipe find here!

It’s the same mushroom soup which I have shared here. While preparing the soup, save some to be used in this curry. This step will add extra smooth texture and flavor to the recipe.

Read about other healthy mushroom recipes here.

Creamy Mushroom Matar Masala/ Mushroom & Green Peas in Spiced Mushroom Based Gravy

This easy recipe is prepared from mushroom puree as base gravy.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Low-carb Recipe
Servings: 4 People
Author: daintykitchen

Ingredients

  • 2 tbsp Oil
  • 1 cup Mushroom (18 - 20)
  • 1/2 cup Green Peas
  • 1 cup Puree of Onion, tomato, ginger & garlic
  • 1 tsp minced garlic
  • 2 Green Chili
  • 1 tbsp Coriander Powder
  • 1/2 tbsp Cumin Powder
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Instructions

Preparing Mushroom Paste

  • In a pan heat 1 tbsp oil. Saute minced garlic, diced onions till translucent. Add 5 - 6 mushrooms and saute for 2 - 3 minutes. Add 1/4 tbsp wheat flour & 1/4 cup of milk and simmer. Turn off gas once mushroom is cooked soft.
  • Cool the mixture and blend to a smooth puree. Keep aside for further use.

Preparing Gravy

  • Heat 2 tbsp oil in a pan. Add onion & tomato paste and saute till its cooked and leaves oil from surrounding. Add coriander powder, cumin powder, red chilli powder, apinch of turmeric powder. saute for another 3 minutes.
  • Add green peas & mix well. Add mushroom paste and saute for a minute. Add mushrooms and a cup of water. Let it simmer and cook mushrooms.
  • Turn off the gas when mushroom & peas are cooked well.

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Low Carb Creamy Mushroom Soup

Low Carb Creamy Mushroom Soup

Monsoon and hot soups!! what a divine combination. I must say this soup is my all time favourite now. I would love to make this luscious creamy mushroom soup very often. Read my other soup recipe here.

In western part of India monsoon has arrived with drizzles and heavy showers accompanied with chilled wind, cold weather. Like we need some cold food to beat the heat of hot sunny summers, our body crave for hot beverages and some crispy fritters to accompany the fizzy weather. In this damp and moist weather germs and bacteria also breeds rapidly. Research has shown that our immunity system tend to be low in monsoon & makes us susceptible to diseases like cold, flu and digestive tract infection which are very common diseases associated with monsoon. Intake water carefully as these are the place where germs develop and so are the diseases. For this reason I say a strict no to any outside food especially street foods.

So to stay strong we need to develop healthy food habit for this monsoon. And to break the stereotype food habit of hot tea & coffee & fritters, why not welcome this monsoon with some healthy and flavorful piping hot soups. Soups are nutritious, keeps you full for longer. Also as these are light so easily digestible and helps in reducing inflammation and stomach flatulence.

This creamy low carb mushroom soup is perfect for this monsoon. Rich with nutrition this soup is super easy to make and flavorful with its earthy look & taste. I never knew this mushroom soup would taste so insanely delicious while preparing.It has flavors of garlic and chilli for that spiciness, curd, pepper, natural mild sweetness from mushroom and onion, everything well balanced made this a perfect recipe. To make it little creamy I have added 1/4 tsp whole wheat flour which is better than all purpose flour. You can add almond flour also to it. A pinch of flour and 2 tbsp of milk made it more creamy. I have replaced heavy cream with beaten curd. If you are vegan then use soy milk and vegan curd for the recipe. If you are following Keto diet then add heavy cream and butter for this recipe.

Its a super easy and 3 step recipe:

I. Chop and saute mushrooms, onions, garlics. Sprinkle flour and water/ milk to simmer.

II. Blend to a smooth puree. Add seasoning (salt & pepper).

III. Simmer to get right consistency. Garnish & Serve

Interesting!! lets make this super healthy creamy earthy mushroom soup.

 

Low Carb Creamy Mushroom Soup

Mushroom is sauted with onion and garlic. Then pureed and simmered to make this recipe.
Prep Time5 mins
Cook Time10 mins
Total Time25 mins
Course: Soups, Weightloss Recipe
Cuisine: American, Asian, Indian, Italian
Keyword: Healthy Soups, Low-carb Recipe
Servings: 2 People
Author: daintykitchen

Ingredients

  • 1 tbsp Oil
  • 8-10 Mushrooms Washed and chopped
  • 4 - 5 garlic
  • 1 Green Chilli
  • 1/2 tsp Black Pepper Powder
  • 1 tbsp Beaten curd/ Fresh cream for garnishing
  • 1/4 tsp Salt
  • 1 medium Onion Diced

Instructions

  • Wash and chop the ingredients. Heat oil in a pan. Add minced garlic and onions. Once onion is translucent add chopped mushrooms and saute for 2 minutes. Remove 4- 5 pieces for garnishing.
  • Add 1/4 tsp flour and saute for a minute. Add water & milk here and let it simmer and get cooked in this liquid.
  • Once mushrooms are soft and well cooked turn off the gas and blend to a smooth puree using a hand blender. If using normal blender then cool the mixture completely before grinding. To make it spicy I have added 1 green chilli to the blending jar along with mushroom. This is optional you can skip adding green chilli.
  • Heat the puree again in the pan. Season with salt and pepper. Bring it to a boil and adjust thickness of soup.
  • Turn off gas and serve hot with swirl of beaten curd. Garnish with chopped coriander leaves and few sauteed mushroom pieces.

Notes

  • If you are using regular mixer grinder, then cool the mushroom mixture completely before blending else it will burst with hot air pressure.
  • For spiciness you can use green chilli or black pepper or cayenne pepper.
  • Add almond flour for healthier option.
Happy cooking friends. Try this recipe and share your feedback below in the comment box.

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Low Carb Creamy Spinach And Mushroom Soup

Low Carb Creamy Spinach And Mushroom Soup

This low carb creamy spinach and mushroom soup is one of the best soup for these cold days and nights. This is super easy and keto friendly soup which is tasty and at the same time it helps in loosing that extra fat.

Monsoon has arrived here with a great relief to summer heat and with a lazy weather. With drizzles I don’t feel like spending long time in Kitchen. Again with cold weather we crave to eat more fried, spicy food especially fritters or dumplings are very famous in Indian Monsoon. But one thing to keep in mind that we can’t eat more of unhealthy food.

We need to control our taste buds and serve ourselves hot but healthy food. Including hot soups and spices in our diet will help in building immunity and fights against the bacteria and virus in our stomach. That’s why while thinking about a low carb and healthy yet tasty soup recipe. I was confused between two ingredients Spinach and Mushroom. I bought both but could not conclude on which soup to make.

If you have read my previous posts, I have mentioned there spinach my all time favourite. So I again started with spinach but however mushroom too was in my mind. So there comes this creamy Spinach & Mushroom Soup. This is a completely low carb recipe. The creamy texture came from mushroom and flour. To give sour taste, I have used a cup of buttermilk. If you are following keto diet, you are free to add heavy cream and sour cream to the soup.

Spinach and mushroom soup

Read my other keto soup recipe creamy mushroom soup

Low Carb Creamy Spinach & Mushroom Soup

This is a low carb soup perfect for this monsoon. An easy recipe made from puree of sauteed spinach and mushroom.
Prep Time5 mins
Cook Time15 mins
Total Time30 mins
Course: Dal, Keto Recipe, Leafy Special, Weightloss Recipe
Cuisine: Indian
Keyword: Low-carb Recipe
Servings: 4 People
Author: daintykitchen

Ingredients

  • 1 cup Spinach Cleaned and chopped
  • 100 gm Mushroom Chopped
  • 1 Onion
  • 6 - 7 garlic
  • 1/2 tsp Salt
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Black Pepper Powder
  • 1/2 tsp Fresh cream for garnish

Instructions

  • Heat oil in a pan. Add chopped onion & crushed garlic. saute till light brown. Add chopped spinach. Sprinkle a pinch of salt and red chilli powder. saute till spinach is cooked.
  • Saute the mushroom and add to the spinach in a mixing jar.
  • keep 4 - 5 pieces & 1tbsp sauteed spinach for garnishing.
  • Grind the sauteed spinach and mushroom to a smooth puree.
  • Heat the puree in a pan. Add mixture of buttermilk and a tsp almond flour for creamy texture and sour flavor.
  • Mix well and simmer for a minute. turn off the gas and serve hot. Garnish with sauteed spinach, mushroom and fresh cream.

Notes

If you are following keto diet then add heavy cream to soup while cooking. Instead of buttermilk use sour cream.
Enjoy the monsoon with this creamy spinach & mushroom soup.
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Easy 5 Minutes Creamy Mushroom Curry in Indian Style

Easy Low-carb Mushroom Curry in Indian Style 

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.

Curry paste

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.

Lets make this mouth watering creamy mushroom curry using ready to use curry paste.

Easy 5 Minutes Creamy Mushroom Curry in Indian Style

This creamy mushroom is a delicious low carb recipe perfect for keto diet. This easy recipe takes less than thirty minutes.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Keto Recipe, Main Dish, Sabzi & Curry, Weightloss Recipe
Cuisine: Indian
Servings: 4 People
Author: daintykitchen

Ingredients

  • 250 gms Mushroom chop slices
  • 2 tbsp Ready to use curry paste
  • 1 tomato pureed
  • 1 tbsp Coriander leaves for garnishing
  • 1/4 tsp Garam Masala
  • 3 tbsp Oil Olive or canola or sunflower or rice bran
  • 2 tbsp Fresh cream for garnishing

Instructions

  • Heat 2 tbsp oil in a pan on medium heat. Add 2 tbsp ready to use curry paste. saute for a minute. add 1/4 cup water to bring it to right consistency.
    Ready to use curry paste
  • Puree the tomatoes and add to the curry paste and saute. add salt at this stage.
  • In the mean while heat 1 tbsp oil in another pan and saute the chopped slices of mushroom till they are soft and half cooked. it will take 2 minutes.
  • In this process it will release lots of water. so cook with covered lid on medium flame.
  • After 2 minutes when the gravy starts boiling, add the sauted mushroom and cook together for 3 - 4 minutes. Mushrooms are very soft and won't take more than 5 minutes to get cooked completely.
  • Add cream when done at required consistency. Garnish with freshle chopped coriander leaves or parsley leaves.
  • Mushroom Curry

Notes

  • If you are following keto prefer cooking in butter and add fresh cream generously.
  • Don't add water while cooking mushroom as it will release water and will get cooked in that water itself.
  • You can add the mushrooms directly to the gravy. This may take 4 - 5 minutes extra.
Happy Cooking Friends.

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