Mushroom is an item that we buy in our house when we get absolutely fed up of all non-veg items. Lots of yummy dishes can be made out of it, provided you spent a good deal of time cleaning it properly. I take extra care for that by putting it in hot water with turmeric and changing the water a number of times. It is Fleshy and juicy and very very tasty however way you prepare it. Todays dish is a simple mushroom masala which is a common side curry for chappattis and parottas.
Ingredients
1 ½ cups sliced button mushrooms
¾ cup of chopped onions
½ cup of chopped tomatoes or tomato puree
1 sprig curry leaves or bay leaf
¼ tsp cumin seeds
½ tbsp. crushed ginger or ginger garlic paste
¾ tsp red chili powder
½ to ¾ tsp garam masala
1 tsp kasuri methi (optional)
2 tbsp. Oil
Salt to taste
Pinch of turmeric
To roast and powder or 10 cashews
2 tbsp. Peanuts
1 tbsp. Sesame seeds (optional)
1 tbsp. Desiccated coconut (optional)
¾ cup of chopped onions
½ cup of chopped tomatoes or tomato puree
1 sprig curry leaves or bay leaf
¼ tsp cumin seeds
½ tbsp. crushed ginger or ginger garlic paste
¾ tsp red chili powder
½ to ¾ tsp garam masala
1 tsp kasuri methi (optional)
2 tbsp. Oil
Salt to taste
Pinch of turmeric
To roast and powder or 10 cashews
2 tbsp. Peanuts
1 tbsp. Sesame seeds (optional)
1 tbsp. Desiccated coconut (optional)
Instructions
Wash mushrooms, cut to desired size just before you cook as they discolor fast.Keep aside.
If using cashews, soak them for 10 minutes in water and make a thick paste. Or Roast the ingredients under to roast and powder them and set aside.
Heat oil in a pan, add bay leaf or curry leaves, cumin and let them splutter.
Add onions and fry till they turn golden, add ginger and fry till the raw smell goes off.
Add tomatoes or tomato puree, salt and turmeric, fry till the tomatoes turn mushy. if using puree then cook till it thickens.
Add the cashew paste or peanut powder. If using cashew paste, fry for about 3 to 5 minutes. If using peanut powder just fry for a minute.
Add water as required, mix well to remove lumps, bring it to a boil.
Meanwhile add oil to a pan, Cut & fry mushrooms on a medium flame for 2 to 3 mins, set aside.
Fry capsicums on a high heat for 2 mins.. off the flame and set aside
Once the gravy comes to a boil, add the mushrooms cover & cook for 2 mins.
Add garam masala & kasuri methi if using.
Cook for 2 to 3 mins or till the mushrooms are cooked. Do not overcook as they tend to become soggy very fast.
If using cashews, soak them for 10 minutes in water and make a thick paste. Or Roast the ingredients under to roast and powder them and set aside.
Heat oil in a pan, add bay leaf or curry leaves, cumin and let them splutter.
Add onions and fry till they turn golden, add ginger and fry till the raw smell goes off.
Add tomatoes or tomato puree, salt and turmeric, fry till the tomatoes turn mushy. if using puree then cook till it thickens.
Add the cashew paste or peanut powder. If using cashew paste, fry for about 3 to 5 minutes. If using peanut powder just fry for a minute.
Add water as required, mix well to remove lumps, bring it to a boil.
Meanwhile add oil to a pan, Cut & fry mushrooms on a medium flame for 2 to 3 mins, set aside.
Fry capsicums on a high heat for 2 mins.. off the flame and set aside
Once the gravy comes to a boil, add the mushrooms cover & cook for 2 mins.
Add garam masala & kasuri methi if using.
Cook for 2 to 3 mins or till the mushrooms are cooked. Do not overcook as they tend to become soggy very fast.
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