Ingredients:
• 7 – Mushroom
• 1/2 medium finely chopped – Onion
• 1 – pureed Tomato
• 1/4 tsp – Turmeric powder
• 1 tsp – ginger-garlic paste
• 1 tsp – chilli powder
• 1/2 tsp – cumin powder
• 1/2 tsp – dhania/coriander powder (coarsely ground at home, you can also use the regular ones)
• 1/4 tsp – Garam Masala
• 1 tsp – kasuri methi/dry Fenugreek leaves
• 1 tbsp – Cream + 1 tsp for garnishing
• Salt – to taste
• 1 tbsp – oil (olive oil/vegetable oil) ( you can replace a portion of oil with some unsalted butter)
Method:
- In a kadai, add 1.5 tbsp oil.
- Wash mushroom and soak in water for a couple of minutes.
- Add some salt, it helps to clean them.
- Add 1/4 tsp cumin seeds/jeera when the oil is hot.
- Now add finely chopped onions and saute for 6 minutes on a medium flame or until it turns golden brown and shrinks.
- As you fry onion, add 1/4 tsp of turmeric powder.
- Add finely ground ginger-garlic paste and saute for next two minutes so that the raw smell of ginger/garlic disappears.
- Add tomato puree.
- From now on the entire cooking should be done on a low flame.
- After 3 minutes add 1 tsp of chilli powder, salt, 1/2 tsp of cumin powder and 1 tsp coriander powder.
- Mix well and cook for next 3 minutes.
- Then add 1/4 cup of water and cook for 3 more minutes.
- Then add chopped mushroom and cook for 10 minutes.
- Add 1/4 cup of water if you want it of gravy consistency.
- Add 1/4 tsp of garam masala and cook for another 10 minutes.
- Add crushed kasuri methi, cream and stir.
- Garnish with chopped coriander leaves and some cream.
- Serve hot with rotis, naan, phulkas or even with steamed rice or jeera rice.
- Recipe courtesy: Food for 7 Stages of Life