Name: Mushroom foxnut curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 2 Table Spoon of Ghee clarified butter; 200 Grams of Tomato ripe local; 10 Grams of Chillies green - all varieties; 15 Grams of Coriander leaves; 0.5 Tea Spoon of Ginger fresh; 1 Grams of Asafoetida; 1 Tea Spoon of Cumin seeds; 2 Grams of Turmeric powder; 100 Grams of Button mushroom fresh; 1 Table Spoon of Rice bran oil; 1 Tea Spoon of Salt; 100 Grams of Water; 1 Tea Spoon of Red chilli powder; 100 Grams of Makhana lotus seeds dried

Instructions

Washing

Wash and chop the vegetables and keep them aside.

Grinding

Combine chopped tomato, green chili, and ginger. Make a smooth puree in the blender using 1 – 2 tablespoons of water. Set aside.

Frying

Heat 2 tablespoons of ghee in a kadhai. Fry the foxnuts (makhana) until crisp. Transfer to a plate. In the same kadhai add mushrooms and fry till they turn light golden in color. Transfer to a plate and set aside.

Sauteing

Heat oil in the same kadhai. Add cumin seeds and asafoetida. Fry for 10 – 20 seconds. Next, add the tomato masala and fry the masala over low heat. Add the spices, salt, and cook till the oil starts separating from the tomato masala.

Cooking

Add the roasted foxnut and mushrooms, stir to combine nicely. Adjust the quantity using water. Cook for 5 minutes. Turn off the heat. Garnish with chopped coriander and serve.

Compare & Substitute

Nutrient	Mushroom foxnut curry	Kaalan Makkana Kari	Aloo makhana curry	Alu makhana kari
Calories	122.6 kcal	167.7 kcal	150.8 kcal	150.8 kcal
Carbs	10.1 g	15.3 g	15.3 g	15.3 g
Protein	3.7 g	4 g	3.6 g	3.6 g
Fat	7.5 g	10 g	8.4 g	8.4 g
Fiber	7.7 g	1.7 g	1.7 g	1.7 g
Sugar	0.5 g	0.6 g	0.5 g	0.5 g
Sodium	6665.7 mg	408.8 mg	340.3 mg	340.3 mg
Cholesterol	13 mg	15.7 mg	13 mg	13 mg

Clearcals

Clearcals

Mushroom foxnut curry recipe

Mushroom foxnut curry

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