Name: Creamy Mushroom Curry: recipe by Shri Kripa at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Mushroom – 200 grams; Onion – 1 (big); Milk – 1 cup; Corn starch – 1 ½ teaspoon; Green chillies – 1 or 2; Curry leaves – 2 springs; Coconut oil – 1 tablespoon; Cumin – ½ teaspoon; Turmeric – ½ teaspoon; Salt; Pepper powder – ½ teaspoon; Garam masala – ¼ teaspoon

ABOUT Creamy Mushroom Curry: RECIPE

This curry is very dear to my heart, I had dished out this recipe almost eighteen years back. At that time, I was not very familiar with cooking mushrooms. I wanted to try mushrooms at the same time, I had no clue how. I decided to keep the curry leaves’ flavour and creamy texture as a dominant, mainly because of my hubby’s fondness towards these two aspects. This lightly spiced curry is very easy and it has no frills attached. It is super simple with mind-blowing flavors of southern Indian spices. It can be made from scratch in less than 30 minutes. It is healthy, low fat, mild and a perfect side dish for any kind of roti’s, phulka or even with breads.

Ingredients Serving: 4

Mushroom – 200 grams
Onion – 1 (big)
Milk – 1 cup
Corn starch – 1 ½ teaspoon
Green chillies – 1 or 2
Curry leaves – 2 springs
Coconut oil – 1 tablespoon
Cumin – ½ teaspoon
Turmeric – ½ teaspoon
Salt
Pepper powder – ½ teaspoon
Garam masala – ¼ teaspoon

Instructions

- Wash, wipe and slice the mushrooms.
- Chop onion and green chillies as well.
- Mix corn flour to milk and keep it aside.
- Heat oil in a skillet, add cumin, curry leaves.
- Then add chopped onions and green chillies, turmeric and fry for a while.
- When onion becomes transparent, add in sliced mushrooms and fry for two to three minutes.
- When it starts wilting, sprinkle little salt and mix.
- Pour milk and corn flour mixture and cook until it reaches creamy texture.
- Lastly garnish with little pepper powder and garam masala.
- Enjoy with any kind of flat bread.

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