Mushroom Dahi Masala Curry Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 Servings
 
Soft Mushrooms simmered in mild yogurt based saucy curry with the aroma of Indian whole spices
Ingredients
  • 250 grams Mushrooms
  • 2 tablespoons Oil
  • 1 Star anise
  • 2 Green cardamom
  • 1 " inch cinnamon stick
  • 3 Cloves
  • 1 Onion chopped
  • ½ tablespoon ginger garlic paste
  • 1 Green chillie slit
  • Salt to taste9I used ½ tablesppon)
  • ½ teaspoon turmeric powder
  • 2 Tomatoes chopped
  • 2 tablespoon red chilli powder(mm I like spicy)
  • ½ tablespoon coriander powder
  • ½ tablespoon cumin powder
  • ½ tablespoon garam masala or biryani masala(optional and good if you use this to make biryani)
  • ½ Cup yoghurt
  • Loads of chopped Coriander
Instructions
  1. Whether you buy them readily chopped or as whole, always wash them under plenty of runing water first to remove any traces of soil over it.
  2. Heat some water in a sauce pan.Slice mushrooms into pieces(I sliced into 4 parts) and immerse in the boiling water by adding little turmeric which helps in killing any tiny bacteria. This should just be for 7-8 minutes as we don't want the mushrooms to get cooked completely.
  3. Heat oil in a kadai or pan. Add the whole spices like star anise, cloves,cardamom,cinamon and fry until they give some aroma. do not burn them.
  4. Add chopped onions, green chille along with salt and turmeric and fry until onions are transparent.Gineger garlic paste can be added after 5 minute of frying the onions or when they turn pink.ensure it leaves the raw smell.
  5. Add in the chopped tomatoes and cook until they are moderately soft,You don't want themto get mushy.At this point add in coriander powder, cumin powder , chilli powder and cok for 10 min. By this time you see a nice curry forms so you feel like eating them immediately with rice.So don't eat it away ok!
  6. Add in the semi-cooked mushroom slices and fold in gently so the masala gets coated well with the pieces. cook for 10 min until you see that themushrooms become more softer. 95% of the cooking will be done at this point so you get the smell around already :)
  7. Beat the yoghurt and add it to the curry. We don't want to cook for more time once yoghurt is added so it should be about 5 -6 minute safter stirring it to get incorporated into the curry.
  8. Add a pinch of garam maasala and chopped coriander 5 min before switching off the flame.
SIRI's NOTES
Keep the flame on low-medium throuht the cooking process.
Do not slice the mushrooms too thin or finely chopped as they will get invisible when you finish cooking the curry.
Add in briyani masala if you want to proceed making pulav with this but again it is not mandatory.
Recipe by Sirisfood at https://www.sirisfood.com/2014/09/mushroom-dahi-masala-recipe/