Thursday, 25 June 2015

MUSHROOM MASALA

MUSHROOM MASALA


WHAT YOU NEED:

Button Mushrooms - 200 grams / 12-15

Onion -1, chopped

Tomatoes - 2, ( chop 1 1/2 and cut 1/2 lengthwise to 3-4 pieces, for garnishing)

Ginger - 1 inch piece, chopped

Garlic - 3-4, chopped

Cardamom pod - 2

Clove - 2

Cinnamon / Dalchini - a small piece

Cashewnuts - 1 handful

Mace / Javitri - a small piece

Pepper corns - 8-10

Red chilli powder - 1 tsp

Cumin seeds - 1/2 tsp

Garam masala powder - 1/2 tsp

Salt - to taste

Coriander leaves - 1 tbsp chopped
MUSHROOM MASALA

HOW TO MAKE:

Immerse Mushrooms in boiled water for 5 minutes. Drain and wash with cold water.

Remove its dirt and peel the skins. Wash again and cut, keep aside.

Now heat 2 tbsp oil in kadahi.

Add ginger, garlic,cardamom, clove, cinnamon, mace, pepper corns and cashew nut one by one. Stir for few secs.

Then add onion, stir till they are translucent.

Add chopped tomatoes and stir till it becomes mushy. Allow it to cool

Once it is cooled grind it to a fine paste.

Now heat 2 tbsp oil in kadahi.

Splutter jeera, then add masala. Fry masala till the oil separates from the masala.

Add garam masala powder, red chilly powder and salt to it, mix well.

Now add cleaned  mushrooms, mix thoroughly in the masala. 

Add one cup of water and allow to cook mushrooms. 

Finally add coriander leaves.

Serve Mushroom Masala with Rotis, chappatis and Naans.

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