Hyderabadi Mushroom Curry
This easy delicious Mushroom curry is made in Hyderabadi (mirchi ka salan) style but with the use of mushrooms and bell peppers. This is nutty, delicious and goes well with any kind of meal.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 200 grams white button mushrooms (quartered/ thick slices)
- 1 cup capsicum/bell pepper cubed (optional)
- ¾ cup (1 medium) onion fine chopped
- ¾ cup (2 medium) tomatoes fine chopped or pureed
- 1 sprig curry leaves (pat dry) or 1 small bay leaf
- 1 green chilli chopped or slit
- ½ teaspoon cumin seeds
- 1 teaspoon ginger garlic paste
- ¼ teaspoon ground turmeric
- ¾ teaspoon Kashmiri red chili powder (adjust to taste)
- ¾ teaspoon garam masala (adjust to taste)
- ⅓ to ½ teaspoon sea salt
- 1 teaspoon kasuri methi (optional)
- 2 tablespoons oil
To roast and grind
- 2 tablespoons peanuts (or use roasted)
- 1 tablespoon white sesame seeds (or roasted, optional)
- 1 tablespoon desiccated/ shredded coconut (optional)
How to make the recipe
- Omit this step to use roasted peanuts. Dry roast peanuts on a medium heat until golden and aromatic. Stir in the sesame, coconut and turn off. Let roast in the residual heat, till the seeds begin to splutter. Cool down.
- Add to a grinder and pulse in intervals to make a powder (not lumpy paste).
- Heat 1 tablespoon oil in a pan and add the mushrooms and bell peppers. Saute on high heat for 4 minutes until they begin to smell good. Remove to a plate along with their juices.
- Heat another tablespoon oil and add the cumin and curry leaves. When they begin to sizzle add onions and green chili. Saute until the onions turn golden.
- Stir in the ginger garlic and sauté for a minute until the raw smell is gone.
- Add the tomatoes, salt and turmeric. Sauté till the tomatoes cook down to a mush and lose the raw flavor. This takes about 3 to 4 mins.
- Stir in the red chili powder and peanut powder. Saute for a minute and pour 1½ cups water. Mix, cover and cook down until the curry is thick (consistency to your liking. It thickens slightly further upon cooling)
- Add the mushrooms and bell peppers. Cook until they are tender (to your liking) but not soggy. Taste test and adjust salt.
- Sprinkle garam masala and kasuri methi. Turn off and rest the mushroom curry covered for a while for the flavors to absorb. Squeeze some lemon juice if you want before serving
