Name: Mughlai mushroom with healthy curry recipe by Sarika Singh at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 250 gms button mushrooms, thoroughly washed and sliced; 1 tsp Ginger garlic paste; 2 tbsp tomato paste; 1 tsp Coriander powder; 1 tsp kashmiri red chilli powder; 1/2 tsp black pepper powder; 1/2 tsp Cumin powder; 1/4 cup Milk; 1/2 tsp honey ( as per taste, depend on tartness of tomatoes); 1 tsp kasoori methi , crushed between palms; Salt to taste; oil; For marination:; 2 tbsp thick yogurt ( curd); 3 medium onions, thinly sliced; 1 tsp garam masala powder; 1/4 tsp turmeric powder; 1/4 cup green coriander leaves, finely chopped; Little salt; For paste:; 1 big tomato, roughly chopped; 10-12 almonds ( you can also use cashew instead); 2-3 Green Chilies; For Tempering:; 2 green cardamom; 1 Clove; 1 bay leaf; 1 inch piece cinnamon; 1/2 tsp cumin seeds

ABOUT Mughlai mushroom with healthy curry RECIPE

My kids are a big fan of mushroom curries. But as I never loved to repeat same typed recipes every time that's why keep on changing the base curries . This time thought to try mughalai curry recipe but with some healthy twist as my kid don't like any dry fruits. So I use to substitute unhealthy or fatty ingredients with healthy dryfruits to give my dish richness as well as healthy touch. This was my first trial to mughalai recipe but it turned out perfectly delicious and lip smacking.

Ingredients Serving: 4

250 gms button mushrooms, thoroughly washed and sliced
1 tsp Ginger garlic paste
2 tbsp tomato paste
1 tsp Coriander powder
1 tsp kashmiri red chilli powder
1/2 tsp black pepper powder
1/2 tsp Cumin powder
1/4 cup Milk
1/2 tsp honey ( as per taste, depend on tartness of tomatoes)
1 tsp kasoori methi , crushed between palms
Salt to taste
oil
For marination:
2 tbsp thick yogurt ( curd)
3 medium onions, thinly sliced
1 tsp garam masala powder
1/4 tsp turmeric powder
1/4 cup green coriander leaves, finely chopped
Little salt
For paste:
1 big tomato, roughly chopped
10-12 almonds ( you can also use cashew instead)
2-3 Green Chilies
For Tempering:
2 green cardamom
1 Clove
1 bay leaf
1 inch piece cinnamon
1/2 tsp cumin seeds

Instructions

First of all fry sliced onions till nice golden brown and drain on a tissue paper.
*Take care , not to burn onions otherwise your curry will become bitter.
Now marinate sliced mushrooms with all ingredients given under marination section. Cover and keep aside for atleast 30 mins.
Now boil or cook all the ingredients given under for paste section till tomatoes are nicely cooked and mushy. Let it cool down and make smooth puree of it using minimum water. Keep aside for later use.
Heat oil in a wok, add all tempering spices and fry till aromatic. Now add prepared tomato puree , ginger garlic paste and tomato paste.
Fry for 2-3 mins then add all dry spice powders . Fry till all spices are nicely cooked and it starts leaving oil.
Now add marinated mushrooms along with all the marinate. Saute for a minute , add salt and cover to cook till mushrooms are cooked.
Add milk and let it boil stirring constantly. Now add kasoori methi and mix well. Cook for another 1-2 mins.
Switch off the flame and add honey , mix well and your royal curry is ready to be served with roti/naan/paratha/kulcha or rice/pulao.
** If you don't want to use store bought tomato paste then can use two tomatoes while making puree and skip tomato paste in your recipe. I added to give my curry a good colour as my tomato was not bright red.
* You can also use cashews instead of almonds if don't like almonds . As I added to make my curry more healthy for my kids.

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