Mushroom Masala
Ingredients
- 400 Gm Button Mushroom
- 2 Medium Onion (1 cup chopped)
- 2 Medium Tomato (1 cup chopped)
- 2 Tbsp Chili Garlic Paste (8 Garlic Cloves + 4 Kashmiri Red Chilies)
- 20 Cashews
- 1 Tsp Fennel Seeds
- 1/2 Tsp Garam Masala
- 1 Tsp Coriander Powder
- 1/2 Tsp Cumin Powder
- 1 Bay Leaf
- 1 Tsp Sugar
- 8 Tbsp Oil
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Turmeric Powder
- 1/4th Tsp Asafoetida
- Fresh Coriander Leaves
- Salt
Instructions
- In the grinder make chili garlic paste with 8 garlic cloves and 4 kashmiri red chilies. Add a little bit of water. Keep it aside.
- on a griddle heat 2 tbsp oil. Saute all the mushrooms till most of the water is evaporated. Chop it into big chunks and keep it aside.
- Heat a pan, add 1 tbsp oil. Saute onions, tomatoes, cashews, chili-garlic paste, fennel seeds on low flame for 10 minutes.
- In a blender make a paste. Add about 1 cup water.
- In a pan heat remaining oil. Add cumin seeds. When cumin seeds starts to sputter, add asafoetida, turmeric powder, bay leaf.
- Add mushroom and saute for 30 seconds.
- Add garam masala, coriander powder, cumin powder, salt, sugar and saute for 1 minutes on low flame.
- Add the puree and saute it for 5 minutes on low flame. Stir it continuously as it will stick to the pan otherwise.
- Garnish it with coriander leaves and serve hot.
Notes
I have used kashmiri red chilies which adds color and are not spicy. You can adjust the tate as per your liking.