Mushroom Masala Curry is full of spice and flavor. This mushroom dish has gravy and is often paired with Indian breads like naan and kulcha. The roasted dry spices gives a nice taste and rich gravy to this curry. I have also added capsicum and onion chunks along with the mushroom.
Keep all the ingredients ready. Wash and wipe the mushrooms. Cut them into slices. Keep aside.
Cut the capsicum and one onion into big chunks. Chop the other onion and tomato and finely chop the ginger and garlic. Keep them all separately.
We will start with the masala now. In a pan, first dry roast the bay leaf, cardamom, cinnamon, cloves, pepper, cumin seeds coriander seeds, red chillies, remove.
In the same pan, heat some oil, then add the onion and saute for few seconds, next add the ginger and garlic and saute for some time.
Once the onion turns pale add the turmeric powder, chilli powder and the roasted spices. Reduce the heat, add the tomatoes and little salt and saute well, sprinkle water if the masala is starting to burn. Allow to simmer for some time.
When it cools down a bit, grind into a paste.
In the pan, add the remaining oil, on low heat toss the capsicum and onion (that we have cut into large pieces) for a minute and remove.
In the same pan, add the ground masala paste and about half cup of water. Allow to boil.
Next add the mushrooms and and mix well, check the taste and add salt (remember a little salt was added to the ground masala paste). Add chlli powder if spice is needed. Allow to cook for few minutes.
Add the capsicum and onion, cover and cook further for another 3 minutes.
If using cream, add the cream now and mix well.
Crush the kasoori methi and add to the curry and finally add the chopped coriander leaves.