- Take a pan, add peppercorns, red gram, coriander seeds, dry red chilies, dry coconut pieces, whole garammasala spices, dry roast in slow flow tillthe color of ingredients turns slightlychanged, transfer to a plate, cool them, grind to a coarse powder and keep aside. Heat oil in a pan, add mustard seeds, cumin seeds, dry red chilies, fenugreek seeds, toss it, add finely chopped onions, curry leaves, ginger, garlic, turmeric powder, hing and saute for about 2 to 3 minutes. Transfer the prepared Chettinadmasala powder, tamarind pulp, cook for about 5 minutes, add jaggery, slightlybigger cubes of onions, boiled baby potatoes, mix it and cook till the gravy reaches to the desired consistency. Now add mushrooms, chopped coriander leaves, cook for about 2 to 3 minutes, turn off the flame and transfer to a serving bowl. Hot and delicious potato mushroom curry is ready.
Cauliflower mushroom curry
#myrecipe
By Radha Nelanti
Jan, 12th
578
Servings
4 persons
Cook Time
25 minutes
Ingredients
25
- 27
Ingredients
- Dried red chillies
- Pepper
- Cumin
- Coconut
- Cloves
- Cinnamon
- Cardamom
- Maize
- Star anise
- Bay leaf
- Biryani flower
- Caraway seeds
- Oil
- Mustard
- Fenugreek
- Salt
- Ginger garlic
- Hing
- Turmeric powder
- Water
- Onion
- Potato
- Cashwes
- Coriander
- Jaggeey
- Red gram
- Tamarind pulp
