Mushroom medley

MUSHROOM MEDLEY INDIAN STYLE 

Recipe by Disha Lahori

INGREDIENTS [ serves 4 ]

• Mushroom – 1 pkt
• Onion + tomato + capsicum cubes as shown in pic – ½ cup
• Oil + butter – 1 or 2 tbsp
• Onion – 1 big very finely chopped
• Tomato puree – made from 2 tomatoes
• Ginger garlic paste – 2 tsp
• Red chilli pwdr – 1 ½ tsp or as per taste
• Coriander pwdr – 2 tsp
• Turmeric – ¼ tsp
• Jeera pwdr – ½ tsp
• Kitchen king masala – 1 tsp
• Sugar – 1 tsp
• Cashew paste – 2 tbsp
• Fresh cream – 1 or 2 tbsp
• Warm water – 1 ½ or 2 cup
• Salt to taste
• Kasoori methi pwdr – ½ tsp [ optional ]
• Finely chopped coriander leaves for garnish
• Amul cheese cube -1

INGREDIENTS FOR MARINATING THE MUSHROOM

• Chilli flakes – 1 tsp
• Ginger garlic paste – ½ tsp
• Olive oil – 1 or 2 tsp
• Vinegar – 1 tbsp
• Salt to taste

PREPARATION

1. Clean ,wash ,rinse and soak the mushroom in water for sometime ,to loosen the soil stuck on it .Rinse and wipe it .Chop it into 4 or 6 .[ shrinks on cooking ]
2. Take the mushroom in a bowl , add all the marinating ingredients ,mix well with clean hands and keep aside for 1 hr .
3. Take 1 tsp oil in a pan add the cubed capsicum + onion + tomato .[deseed the tomato ].Stir fry on medium flame for 2 mins .Remove and keep aside .
4. Now add the marinated mushroom with the marination juices .Stir fry on medium flame till it sweats completely .Cook till all the water dries up .Fry till it gets burnt spots here and there for tandoori effect .remove and keep aside.

METHOD

In the same pan heat oil + butter ,add onions and fry till golden brown .

Add ginger garlic paste and fry till raw smell leaves .

Lower the flame and add red chilli pwdr + coriander pwdr + jeera pwdr + kitchen king masala + turmeric and fry .

Add tomato puree + salt + sugar and fry till oil separates .

Add cashew paste and mix well.

Add 1 ½ cup of warm water and mix well.

Once it starts boiling add the fresh cream and mix well.

Add the fried veges + mushroom  and mix well.

Sprinkle kasoori methi pwdr and mix well .

Simmer on low flame  for a minute or 2 – till you get the right consistency .[ it should not be watery .It has to be thick like restaurant gravies ]

Stir in between as it can stick to the bottom because of the cashew paste .

Off the flame and garnish with coriander leaves.

Transfer to a serving bowl, grate cheese over it .

Serve it with any Indian bread or basmati rice .

NOTES

1. I have added Kashmiri chilli pwdr for colour .
2. You can add a pinch of tandoori colour.
3. Same recipe can be tried with paneer ,mixed fried veges like potato / cauliflower / beans / peas etc , small pieces of bonelees chicken .
4. Kitchen king masala adds the flavour ,if you don’t have use regular garam masala pwdr .
5. Soak cashew in hot water for sometimes and grind it into a fine paste by adding little water or milk .
6. We can also add khus khus [poppy seeds ]paste .

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