Quick Creamy Mushroom Curry in Indian Style
This creamy mushroom is a delicious curry, made in Indian style but using premade curry paste to save time. This curry is vegan and gluten-free.
Servings: 4 People
Equipment
- 2 pans
- 2 Spatula
Ingredients
- 200 gms mushroom chop slices
- ¼ cup ready to use curry paste
- 2 + 1 tbsp Oil to saute mushrooms + for gravy
- 1 tomato pureed 1 tsp tomato paste
- 1 tbsp coriander leaves for garnishing
- ¼ tsp garam masala
- 2 tbsp Fresh cream coconut cream for garnishing
Instructions
- Heat 2 tbsp oil in a pan on medium heat. Add ready-to-use curry paste.
- Saute for a minute. Add ¼ cup water to bring it to the right consistency.
- Puree the tomatoes and add to the curry paste and saute. add salt at this stage.
- In the meantime, heat 1 tbsp oil in another pan and saute the chopped mushroom slices. Cook on high flame.
- They will release water and get cooked in it. Cook for 2 - 3 minutes or until they are soft and half cooked.
- After 2 minutes when the gravy starts boiling, add the stir-fried mushroom and cook together for 3 minutes.
- Mushrooms are very soft and won't take more than 5 minutes to get cooked completely.
- Add fresh cream or coconut cream in the end.
- Garnish with fresh chopped coriander leaves or parsley leaves.