Creamy curd mushrooms.
Creamy curd mushrooms is eating natural and organic is whatever we all want to do, although it is hard. As a way to eat healthy, you must first make the correct meals choices. Eating healthy is all about what you eat, which makes the options very crucial on your results.
Hey everyone, it is me again, Anjela, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy curd mushrooms. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Creamy curd mushrooms is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Creamy curd mushrooms is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have creamy curd mushrooms using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Creamy curd mushrooms:
- Take 1 cup of diced mushrooms.
- Get 1 of small onion chopped.
- Make ready 1 of green chilli optional.
- Get 1 of tomato chopped.
- Take 1 tsp of salt.
- Take 1 tsp of red chilli powder.
- Get Half of tsp turmeric.
- Take Half of tsp black pepper.
- Make ready Half of tsp garam masala.
- Make ready Half of tsp cumin seeds.
- Take 1 cup of hung curd.
- Take 1 tbsp of sesame seeds.
- Take of Some nuts optional.
- Prepare Pinch of hing or ASAFETIDA.
- Prepare 1 tbsp of ginger chopped.
- Make ready 1 tbsp of garlic chopped.
Instructions to make Creamy curd mushrooms:
- Put 1 tbsp oil in a pan and add cumin seeds+ginger+garlic.
- Now after roasting one minute add onion and all of the spices but not tomatoes.
- Cook spices with onion for 2 to 4 minutes and add tomatoes.
- Cook or saute for 5 to 6 minutes then mushrooms.cook and mix well at medium flame.
- Now in the end add sesame seeds and hung curd.enjoy so yumm creamy mushrooms.stay safe stay healthy and happy with my recipes.
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