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Khumb hara masala
mushrooms cooked with cahewnut paste and spices
Preparation Time : 10-15 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Fresh button mushrooms, trimmed
600 grams
Fresh coriander leaves, chopped
1 cup
Oil
2 tablespoons
Green cardamoms
5
Black cardamoms
1
Cloves
5
Cinnamon
1 inch stick
Bay leaf
1
Mace
pinch
Onion paste, boiled
2\3
Ginger paste
4 teaspoon
Garlic
4 teaspoon
Green chillies, chopped
4
Red chilli powder
1 teaspoon
Coriander powder
1/2 teaspoon
Yogurt, whisked
1 1\2 cup
Salt
to taste
Cashewnut paste
3 tablespoons
Ginger, cut into thin strips
1 1\2 inch piece
METHOD
Blanch the mushrooms in hot water for two minutes. Drain.Heat the oil in a kadai; add the green and black cardamoms, cloves, cinnamon, bay leaf and mace and sauté over medium heat till fragrant. Add the boiled onion paste and sauté for two or three minutes. Add the ginger and garlic pastes and continue to sauté for a while. Add the green chillies and sauté for half a minute. Add the chilli powder and coriander powder and stir for half a minute. Remove from heat and stir in the yogurt and salt. Return the pan to the heat. Add around three-fourth cup of water and bring to a boil. Lower heat and simmer till the oil rises to the surface. Add the cashew nut paste and simmer for two or three minutes. Add the mushrooms and three-fourth cup of coriander leaves and simmer for two or three minutes. Transfer to a serving dish and garnish with the remaining coriander leaves and ginger strips. Serve hot with steamed rice or rotis.