Sometimes, we don’t want to spend much time in cooking and still desire to have a rich restaurant style curry. That, and if you are a mushroom fan, this mushroom masala is for you. It is perfect side dish if you have guests coming over. It tastes good with both rice and chapati. I made this on one of the lazy afternoons and it turned out well.
Recipe:
Serves 2-3 people
| Ingredients:
Mushrooms,
white button 8 oz (approx 225g)
Garlic, minced 1 Tbsp
Ginger, grated 1 inch
Onion,
thinly sliced 1 medium
Tomato, pureed 2 medium
Oil 1/2 Tbsp
Butter 1-2 Tbsp
Cumin seeds,
(jeera) 1 tsp
Green chilly 2
Turmeric 1 tsp
Coriander powder 1 tsp
Garam Masala 1 tsp
Salt, to taste
Cream (or malai) 1 Tbsp (optional)
Cilantro
(or Coriander leaves, or Dhania) to garnish
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Step 1: Roast Mushroom
1. Heat 1/2 Tbsp oil in pan.
2. Add diced mushrooms and 1 tsp salt.
(Check here on how to wash mushrooms properly)
3. Saute it till it turns glossy after being cooked in its own juices.
Step 2: Prepare Gravy
1. Take butter in a pan. Once melted, add jeera.
2. When jeera starts to crackle add onions and saute.
3. Once onions turn translucent, add garlic and ginger (You can also add store bought ginger-garlic paste).
4. Saute on medium low, for another minute, until fragrant.
5. Add tomato puree. Saute for a minute and add 1 tsp salt. (This helps in cooking tomatoes quicker). Add chopped green chilies and stir.
6. Cook till tomatoes start leaving oil. Add turmeric, coriander powder, garam masala, salt. Add cream and stir.
7. Add sauteed mushrooms and cook for 2 minutes. Add salt if needed. (If you need more gravy, add water and cook it covered for 2 minutes on high flame. )
8. Serve and garnish with coriander leaves. Savor it with hot chapati or rice.
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