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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.
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