Mushroom Masala

Thursday, December 18, 2008

Ingredients

1 pack button mushrooms around 20 pieces
1 teaspoon cooking oil
1/2 tsp mustard seeds
2 teaspoon kasuri methi (dried fenugreek leaves)

For Curry Masala Paste

1 teaspoon cooking oil
4 dried red chillies
1 1/2 teaspoon coriander seeds
1 teaspoon cumin seeds
3 Cloves
1/2" inch cinnamon
4 cloves garlic
1" piece of sliced ginger
1 medium Onion sliced
1 medium Tomato sliced


1 teaspoon salt
1/3 cup whipping cream/2 Tablespoons curd (optional)
Method

1. In a pan heat 1 teaspoon of oil and fry all the ingredients of paste except tomatoes and saute till they are soft and at the end add tomatoes and fry until they are soft. Remove and cool for 5 minites and then blend to paste

2. wash mushrooms and cut into bite size pieces. In the same Pan heat 1 teaspoon of oil and splutter mustard seeds, add mushrooms and dried fenugreek leaves and stir fry until mushrooms are nearly cooked. Remove and keep them aside. This takes around 5 mins

Mix the ground paste and add cream/curd and let it cook in low heat for 5 mins. Add salt to taste and garsish with coriander leaves.

This will go well with rice or Roti.


Notes :
You can also use chilli powder, coriander powder and cumin powder instead of grinding them and also can use garam masala instead of cloves and cinnamon.