Cooking time: 15 mins
Serving: 4
Ingredients:
Mushroom - 300 gms (about 4 cups chopped)Onion - 1 1/2 cup (chopped)
Tomato - 1 1/2 cup (chopped)
Ginger - 1 1/2 inch (chopped)
Garlic - 4 cloves (big, chopped)
Cumin seeds - 1/2 tbsn
Coriander seeds - 1/2 tbsn
Fennel seeds - 1/2 tbsn
Peppercorns - 3/4 tbsn
Red chilli - 6
Coconut - 3/4 cup (shredded)
Turmeric - 1/2 tspn
Curry leaves - few
Coriander leaves - few (chopped)
Salt to taste
Method:
1. Grab all the ingredients.
2. Switch on the IP. Press the saute mode. Add coriander seeds, cumin seeds, fennel seeds, peppercorns, red chillies and roast till the nice aroma comes and changes its colour ( about 5 mins).
3. Add ginger and garlic. Saute for a minute.
4. Add onions and salt. Saute for 3-4 mins. Add 2 tbsn of water to avoid burning at the bottom.
5. Add tomatoes and saute till it becomes mushy. Cover with a transparent lid to make tomatoes cooked faster.
6. Add turmeric and coconut. Mix well. Switch off.
7. Once it cools down grind into a fine paste using a mixer jar.
8. Switch on. Add mushrooms.
9. Add grinded paste and 2 cups of water and few curry leaves.
10. Close the lid. Press the manual mode for 6 mins in High Pressure (HP) in sealed position. After 6 mins (L0:06) do QR. Switch off. Open the lid and add curry leaves and coriander leaves.
11. Zero oil mushroom curry is ready to serve.
Notes:
The same recipe can be cooked in pressure cooker too.You can have this super spicy curry with poori, chappathi, naan, phulkhas, parotta,as a side dish for pulao varieties. Goes well even with dosas and plain rice.
If you like to have less spicy reduce the amount of red chillies but not peppercorns because it adds up a nice taste and flavour to the curry.
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