Restaurant-Style 30-Minute Mushroom CurryVeg

1

Wash the button mushrooms thoroughly and cut them into medium-sized slices. Finely chop the onions and slit the green chillies.

2

Heat oil in a wide pan or kadai. Add cinnamon, cloves, cardamom, and shahi jeera (or cumin seeds) to the hot oil. Add the chopped onions and sauté for 3-4 minutes. Add the slit green chillies and continue cooking until the onions turn golden brown.

3

Stir in the ginger-garlic paste and cook for about a minute. Add the tomato puree. Cook on medium-high heat until the raw smell of the tomatoes fades and the mixture thickens, with excess moisture evaporated.

4

Season the mixture with salt, turmeric powder, cumin powder, coriander powder, and Kashmiri red chilli powder. Mix well to combine everything into a fragrant masala base.

5

Add the sliced mushrooms to the pan. Sauté them with the masala until they are well-coated and begin to turn tender.

6

Pour in the water and mix well. Cover the pan and let the curry simmer for about 10 minutes to allow the flavors to meld.

7

Remove the lid and stir in the garam masala powder. Let it simmer for an additional 2-3 minutes to reach the desired consistency.

8

Garnish the curry with freshly chopped coriander leaves and serve hot with rotis, chapatis, or flavored rice.