20 min Mushroom Gravy

Ingredients:

Oil - 3 tbsp

Mustard Seeds - 1 tsp

Urad dal (Optional) - 1 tsp

Fennel seeds - 1 tsp

Mint leaves - 10 leaves (optional)

Shallots - 15 slit lengthwise

Ginger Garlic paste - 1 tbsp

Tomato - 1 chopped

Salt - To Taste

Chilli powder - 1 tbsp (Adjust if you like it spicy)

Coriander powder - ¾ tbsp

Turmeric powder - ¼ tsp

Garam masala - 1 tsp

Cumin powder - ½ tsp

Pepper powder - ¼ tsp

Method:

1. Heat oil in a pressure cooker. Temper with mustard , Urid dal, Fennel seeds.

2. Add Shallots, mint leaves and once shallots turn translucent add in ginger garlic paste and saute for a couple of minutes.

3. Add tomatoes and mix well.

4. Then add all the spice powders and salt and give it a quick mix. Add in the mushrooms, ¾ cup of water.

5. Give it a quick mix and pressure cook for one (only one whistle, else you will end up over cooking the mushrooms).

6. Once the pressure subsides, open the pressure cooker. Turn on the stove, bring it to a boil.

7. Turn off the stove and the mushroom curry is ready to serve with hot idlies, dosas, chapathi, Poori and with Pulav as well.