Sunday, August 19, 2018

MUSHROOM MASALA

MUSHROOM MASALA

Both my husband and I are pretty fond of button mushrooms so I make dishes using them fairly often. Unlike in the past, mushrooms are available in most departmental stores and are no longer as seasonal as they used to be.

You will there for find elsewhere in this blog recipes for dishes using mushrooms such as Mushroom Soup Achari Kumbh, and Matar Mushroom.

We had today's dish with rotis and it tasted great! I have adapted this recipe from Mushroom Masala/Mushroom Gravy from Indian Healthy Recipes.



Ingredients:



  • Button Mushrooms, 200 gms
  • Large sized Onion,  1
  • Large sized Tomato, 1
  • Ginger Garlic Paste, 1 tsp 
  • Cashews, 6
  • Bay Leaf, 1 
  • Green Cardamoms, 2
  • Cinnamon, a small stick
  • Chilli Powder, 1tsp or to taste 
  • Coriander Powder, 1/2 tsp
  • Kitchen King Masala or Garam Masala Powder, 1/4 tsp
  • Kasuri Methi, (Dry Fenugreek Leaves) crushed, 1/2 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 to 2 tbsp
  • Coriander Leaves, finely chopped, for garnish
Method:

Clean the button mushrooms and slice them
Roughly chop the onion and tomato
Soak the cashews in warm water for about 10 minutes

In a blender jar, grind together the chopped onion, tomato, ginger garlic paste, and cashews to a smooth paste without adding any water. Keep aside.

Heat oil in a thick bottomed kadhai and when it gets hot add the bay leaf, green cardamoms and cinnamon. Saute for a few seconds 
To this add the freshly ground paste made earlier, mix well and cook till the raw smell goes and the mixture thickens ( it is better to cook this partially covered as the mixture tends to splash as it is being cooked)  
Next, add the chilli powder, coriander powder, and Kitchen King masala and mix well
Saute till the mixture gives off a good aroma and begins to leave the sides of the kadhai
Now add the sliced mushrooms and salt to taste
Mix well so that the mushrooms get well blended with the masala and saute for a couple of minutes
Add 1/2 cup of water or as required  ( The amount of water you add will depend on the juices released by the mushrooms as they get cooked ) 
Add the crushed kasuri methi
Cover and cook till the gravy thickens and the mushrooms get done. Remember that mushrooms get cooked very fast.
Finally, garnish with chopped coriander leaves 
Serve hot with rice or rotis