This keto mushroom curry with remind you of restaurant style Indian food
This keto mushroom curry, tastes like restaurant style mushroom masala. It has a creamy and delicious tomato based gravy with lots of aromatic spices. Tastes good with keto rice or keto roti.
(Net carbs per serving: 4g)
Cut the mushrooms in quarters and set aside
Set a pan on medium heat and add cooking oil
Add cumin seeds and cinnamon stick
When the seeds start to splutter, add onions, ginger garlic and sprinkle some salt (so the onions cook faster)
Stir fry till the onions turn slightly golden brown in color (~3-4 min)
Add coriander powder and turmeric powder and give it a quick stir
Add tomato purée along with kashmiri and normal red chilli powder
Stir fry till the tomato purée get thicker and starts to look oily (~5 min)
Add butter
Once the butter melts add mushrooms
Stir fry the mushrooms with the spices for 5 min
Add 1.25 cups water
Place the lid on and let the gravy simmer for 5-7 min
Add salt to taste, garam masala powder and kasuri methi (crushed in between your palms)
Let the gravy simmer for ~1 min till it thickens a bit
Turn down the heat and add heavy cream
Mix
Garnish with coriander leaves
Servings 6
* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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