This spicy mushroom gravy is about to become one of your favourite recipes, it is wonderfully comforting, richly satisfying and amazingly flavourful.
- 4 dry red chillies
- 1 tbs pepper corns
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tbs Gingelly oil
- 1 sprig curry leaves
- 1 onion
- 1 to mato
- 1 tbs ginger garlic paste
- 1.5 cups mushroom
- 1 tsp salt
- To Dry roast: I have taken 4 dry redchilles, 1 tbs pepper corns, 1 tsp coriander seeds and 1 tsp fennel seeds
- Over a low-medium heat, In a saute pan add one by one and roast for few seconds until they are toasted well.
- Add to a blender
- Once it comes to room temperature, grind to a fine powder. Keep aside until we use it.
- Heat up 1 tbs of oil over a medium heat, add sprigs of curry leaves. Let it splutter for few seconds.
- Add 1 chopped onions and salt saute for 1 or 2 mins
- Add 1 tbs of ginger garlic paste saute until the raw smell disappears. The ginger garlic paste tends to stick to the bottom the pan, so keep stirring.
- Add 1 chopped tomato and cook till the tomatoes turns mushy.
- In goes the ground spice powders
- Give a good mix . If the masalas are sticking to bottom of your pan, add little water to de-glaze it. Cover and cook for 2 to 3 mins.
- Now add in chopped mushroom
- Gently mix the mushroom with the masala. Cover and cook for 8 to 10 mins over a low-medium heat. ( keep stirring occasionally)
Tips to make better spicy mushroom gravy:
1.Buy your mushroom which is fresh and firm
2.Make sure to Roast your spices to a nice golden brown, over roasting the spices might give you a bitter taste.
3.Make this recipe in gingelly oil that gives you more flavours.
4.Mushroom retains water when it’s cooked, so make sure to add less water if you want the gravy to be thick.
- Category: curry, gravy, gravy veg
- Cuisine: Indian, south Indian