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Mushroom Curry – Sorvedar Khumbi

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mushroom curry

Tasty Mushroom Curry

Mushroom Curry – Sorvedar Khumbi 

This simple to make curried mushroom recipe ‘Mushroom Curry – Sorvedar Khumbi’ is very delicious. Use your favorite type of mushrooms. I prefer white button mushrooms and light brown mushrooms  (eg.swiss brown). Try with the darker, varied varieties for  more ‘kick’ but use large chunks so that they dont melt into the curry.

Mushroom Curry – Sorvedar Khumbi 



Recipe Type: Indian / Vegetatian
Author: Recipes ‘R’ Simple
Prep time: 
Cook time: 
Total time: 
Serves: 4

Ingredients:

  • 450g (1lb) large mushrooms chopped into halves or quarters
  • 1 tsp kashmir chilly powder
  • ¼ tsp turmeric
  • 4cm (1½in) piece fresh ginger, chopped
  • 3 garlic cloves, peeled and chopped
  • 1 small onion,peeled and chopped
  • 3-4 tablespoons sunflower/vegetable oil
  • 3 tablespoons yoghurt
  • 1 small tomato – blanched and puréed
  • 2 teaspoons coriander powder
  • ¼ tsp Garam Masala powder
  • ¼ teaspoon salt
  • 2 Tbsp Cream or Coconut Cream
  • Lime juice to taste (optional)
  • 2 tablespoons finely chopped green coriander


Method:
  •  Marinate the cleaned and chopped mushrooms with chilly powder, turmeric and salt and allow to sit while you prepare the remaining ingredients.
  • Blend ginger, garlic and onion into a smooth paste with a couple of tablespoons water.
  • Heat oil  in a non-stick wok or pan. Add the mushrooms and stir-fry 2 minutes till they have lost the raw aroma and are cooked.
  • Remove the mushrooms and all drippings from the pan and set aside.
  •  Wipe clean the same pan and heat some more oil.
  • Add the blended paste and stir till nice and aromatic and no longer raw smelling.
  • Add the yoghurt , 1 Tbsp at a time, stirring continuously.
  • Next add the tomato purée – stir.
  • Add coriander powder and garam masala. Stir 30 seconds
  • Add 1 ¼ cups/300 ml water and stir till combined.
  • Add mushrooms with all the pan juices, chilly powder and salt to taste.
  • Simmer 5 minutes and taste. You can add ½ tsp lime juice if you want it more sour.
  • Add 2 Tbsp coconut milk/cream and heat again.
  • Take off heat and sprinkle coriander leaves for garnish.
  • Serve with Nan or Paratta.

 Mushroom Curry – Sorvedar Khumbi

Did you enjoy our Mushroom Curry – Sorvedar Khumbi?

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4 Comments

  1. Avatar Sapna Nasir 4 years ago

    Made this for dinner yeSterday with Wheat Porottas. My sons loved it. Whn I asked Adil to stop eating, he said you should not make such tasty curries. So I guess that is the best award i have received so far ,thanks to you.

  2. Avatar sapna 4 years ago

    Made the mushroom curry today and it was fabulous. This is the 3rd recipe of yours that I am following and loved the way you present it and also adding short notes about it.

    • Hi. Thanks a lot for your kind comments. I am happy the recipe has worked out for you. Hope you will try and enjoy my recipes again. Happy cooking!

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