Mushroom masala

35 minutes
Prep: 10 minutes | Cook: 25 minutes | Servings: 2

Ingredients

For Mushroom gravy

2 tbsp Oil

1 tbsp ghee

1 tsp cumin seeds

1 inch Ginger/ sliced

3-4 Garlic cloves

4 onion/ sliced

½ tsp Turmeric powder

1 tsp coriander powder

1 tsp Red chilli powder

2 Tomato/ chopped

2 tbsp Curd/ Beaten

 

For rinse the mushroom

250 gms Mushroom

¼ cup Wheat  flour

For Mushroom fry

1 tsp Oil

1 tsp Ghee

1 Bay leaf

1 inch Cinnamon stick

1 cloves

4 Black pepper corn

1 Green cardamom

1 black cardamom

1 Onion/ sliced

1 tsp red chilli powder

Salt to taste

A pinch of kasuri methi

3-4 coriander spring

For garnish

2-3 Coriander spring

Process

  • In a kadai add oil, ghee, cumin seeds, ginger slice, garlic clove and onion sliced and saute well.
  • Add turmeric powder, coriander powder, red chilli powder and mix well add tomato and saute well.
  • Add salt to taste and curd let it cook till the tomato becomes soft add water as required.
  • Blend the mixture and keep it aside.
  • In a mixing bowl add mushroom, flour and water and rinse well.
  • In a pan, heat oil, ghee and add bay leaf, cinnamon stick, cloves, black peppercorn, green cardamom, black cardamom and saute well.
  • Add onion and saute till translucent, add red chilli powder, mushroom, salt to taste and water and saute well.
  • Add the mushroom gravy in it and cook for a minute.
  • Sprinkle kasuri methi, garnish with coriander spring.
  • Serve mushroom masala hot with rice or roti.

 

 

 

 

 

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