It is a simple and popular Indian vegetarian dish with smooth and rich gravy. Mushrooms soak up the flavours of the spices thereby giving out a mouth watering aroma. It can be consumed with roti,chapathi, paratha, rice etc .
Ingredients
1. Mushroom diced – 250 gms
2. Onion (medium) – 1(chopped)
3. Green chilli – 2 (chopped)
4. Ginger garlic paste – 1 Tbsp
5. Turmeric powder – ½ tsp
6. Tomato – 1 (chopped)
7. Mustard seeds – ½ tsp
8. Oil – 2 Tbsp
9. Whole spices – Cardamom – 1, cloves – 3, pepper cones – 1 Tbsp, corriander seeds – 1 Tbsp, star anees – ½ , fennel seeds – ½ tsp, cinnamon – ½ inch
10. Salt
11. Corriander leaves
Preparation
1. Dry roast the whole spices and powder it.
2. Heat oil and add mustard seeds. When it crackles add onions and green chilli. Saute on medium flame till the onion softens. Add ginger garlic paste and saute till the raw smell goes. Then add turmeric powder and saute. Add tomato and mix well. Cook covered till the tomato is cooked.
3. Add the powdered masala and mix well.
4. Add the washed and diced mushroom and salt and cook covered on low flame till it is cooked. Stir in between. Then add chopped coriander leaves and mix well. Remove from fire.
Tips
1. No need to add water separately during cooking.
2. Don’t keep the mushrooms in water for long for washing and cleaning.
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