Ingredients
400 gms mushrooms
2 tbsp oil
2 cloves/lavang
2 cardamoms/elaichi
1/2 inch cinnamon/dalchini
1/2 tsp fennel seeds/saunf
3 large sliced onions
2 slit green chillies
2 tsp ginger garlic paste
3 finely chopped tomatoes
1/2 tsp turmeric powder/Haldi
2 tsp red chilli powder
1 tsp cumin/jeera powder
1 tsp coriander /daniya powder
1/2 tsp garam masala powder
Salt to taste
Chopped coriander leaves
Procedure
Wash mushrooms and cut into slices. Heat oil in a pan, add lavang,dalchini, elaichi and saunf.
Saute for a second and add the sliced onions.
Saute till they turn light brown in colour.
Now tip in the slit green chillies and ginger-garlic paste.
Fry for 2-3 minutes, followed by chopped tomatoes and one tsp salt. Cook till the tomatoes turn mushy.
Now add all the spice powders one by one and saute for a minute. Add the sliced mushrooms and give a nice mix.
Cook with a lid covered, for 10 minutes.
After 10 minutes check the salt and add 1/4 cup water,cook for another 5 minutes and turn off the flame.
Serve hot mushroom masala with hot phulkas, roti or naan.
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