• Nupur Bhattacharya

Mushroom Masala with Curry Leaf Jeera Rice/Mushroom Curry with Jeera Rice/Spicy Mushroom Fry

Updated: Dec 30, 2020


Mushroom Masala with Curry Leaf Jeera Rice/Mushroom Curry with Jeera Rice/Spicy Mushroom Fry Jeera (Cumin) Rice infused with the flavor of Curry leaves along with Spicy Peppery Mushrooms!


Ingredients 

Yield: 4-5 servings


Mushroom masala


Mushrooms (chopped).... 600g ~25 mushrooms

Garlic... 4-5 cloves

Ginger... 3-4 1cm x 1cm pieces

Curry leaves... 12-15 leaves

Coriander leaves... 1 cup

Onions (sliced thin)... 1/2 cup

Green chillies (sliced)... 10

Lime... 1

Cumin seeds... 1/4 teaspoon

Black pepper powder... 1/2 teaspoon

Soya sauce... 2 tablespoons

All purpose flour... 4 tablespoons

Corn starch... 1 tablespoon

Salt... to taste

Water... ~2 tablespoons

Cooking oil... ~1/2 cup


Curry Leaf Jeera Rice


Precooked Basmati Rice... 6 cups

Ghee... 1 tablespoon

Cumin seeds... 1 teaspoon

Dried red chilli... 3

Curry leaves... 8-10

Black pepper powder... 1/2 teaspoon

Lime... 1 (to taste)

Salt... to taste


Method
  • Put the mushrooms in a big bowl

  • Add 1 tablespoon low sodium soy sauce,

  • black pepper powder, juice of half a lime, 1/4 teaspoon of salt, all purpose flour-cornstarch mixture and mix well

  • Add just enough water so the flour sticks to the mushroom (approximately 2 tablespoons)

  • Mix thoroughly and keep it aside

  • In a grinder jar add garlic, ginger, curry leaves, coriander leaves and grind to a coarse paste

  • Set a wide pan on high heat and add half a cup of oil

  • Add half the mushrooms

  • Spread them in a single layer

  • Cook all the mushrooms till they turn golden brown. Stir intermittently (this should take around 10 minutes)

  • Cook the second batch of mushrooms the same way and keep the mushrooms aside

  • Lower the heat to medium and then add in cumin seeds

  • When the cumin seeds start to splutter add slit green chilies

  • Add the coarse paste from the grinder jar

  • Stir for approximately three minutes

  • Lower the heat further and add soy sauce

  • Now add the mushrooms in and mix well

  • Now add the sliced onions (make sure the onions are cut nice and thin)

  • Add fresh lime juice (to taste)

  • Mix well and place the lid on and let the onion soften slightly (cook for approximately two minutes)

Done!


Curry Leaf infused Jeera rice


  • Take approximately 6 cups of pre-cooked basmati rice (while cooking the basmati rice add some oil to the water)

  • Add ghee to a pan on medium heat

  • Once the ghee melts add cumin seeds

  • When the cumin seeds start to splutter add dry red chilies and curry leaves

  • Stir for a minute

  • Add the rice in and stir well

  • Add lime juice to taste

  • Add black pepper powder

  • Add salt (to taste) the stir fry for 3 to 5 minutes


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